# Poggio al Tufo Rompicollo (2019)

- **Producer:** Tommasi Viticoltori
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese, Cabernet Sauvignon
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €21
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 15–18 °C
- **Aromas & flavours:** dried herbs, violet, black pepper, raspberry, blackcurrant, red cherry, redcurrant, blueberry, black cherry, chocolate, vanilla, coffee, iron notes, dried fruit, woodsy underbrush, earth

## About this wine

The Tommasi Poggio al Tufo Rompicollo 2019 is a red wine from the Maremma Toscana region of Tuscany, Italy. It is produced by Tommasi Viticoltori, a family-owned winery established in 1902. This wine is a blend of Sangiovese and Cabernet Sauvignon, typically in a 60/40 ratio, and falls under the Toscana IGT classification. The grapes are sourced from the Pitigliano estate, known for its calcium carbonate tufa-rich soils. The Poggio al Tufo project was the first wine made by the Tommasi family in Maremma, signifying their expansion beyond their traditional Valpolicella roots. The 2019 vintage benefited from a cooler growing season, contributing to its elegance and class.

## Interesting facts

- Tommasi has been growing Cabernet Sauvignon in Tuscany for over a century.
- The Poggio al Tufo estate is located in Pitigliano, an area known for its tufa rock formations.
- This wine represents Tommasi's first venture into the Maremma region of Tuscany.
- The blend typically features a 60/40 ratio of Sangiovese to Cabernet Sauvignon.

## Food pairing

The wine's medium-plus body and firm tannins are well-suited to complement the richness of proteins like beef, lamb, and pork. The herbal notes in the wine can echo those found in Mediterranean-inspired dishes, while its vibrant acidity helps to cut through fattier components, cleansing the palate.

## Wine making process

The Tommasi Poggio al Tufo Rompicollo 2019 is vinified using fermentation in stainless steel tanks, a technique employed to maintain the purity of the grape varietals. Following fermentation, the wine undergoes a 12-month aging period in large 65-hectoliter Slavonian oak casks. This process is designed to allow for gradual maturation and integration of the wine's components.