Il Poggione NV Metodo Classico M.sa Clementina Rosé Pas Dosé is a refined sparkling rosé made exclusively from estate-grown Sangiovese grapes in Montalcino. With a delicate pale pink hue, it offers fresh aromas of citrus, crushed cranberry, and subtle almond, complemented by bright acidity and creamy bubbles. A dry, elegant wine aged over 24 months on the lees, it pairs beautifully with smoked salmon, cold cuts, fresh cheeses, and Tuscan dishes.

The Wine Advocate | RP 91
Published: Jan 31, 2020
Drink: 2020-2024

Here's an unexpected wine from Montalcino. The Il Poggione NV Metodo Classico M.sa Clementina Rosé Pas Dosé opens to a pale pink or peach color with aromas of citrus, crushed cranberry and bitter almond. The wine is snappy and clean with a tight and compact mouthfeel. It would certainly pair well with those puffy little fried Parmigiano balls you sometimes get during the appetizer opening of a fancy dinner party. Some 3,000 bottles were made.

The news at Il Poggione is the release of their newest wine, the NV Metodo Classico M.sa Clementina Rosé Pas Dosé. The wine is made entirely with Sangiovese grapes all from Montalcino.

Jamessuckling.com | JS 91
Published: Jul 13, 2021

This has a dull salmon-orange color with aromas of toasted hazelnuts, dried cherries, cantaloupe rind and spices. It's medium-bodied with creamy bubbles and bright acidity. Rounded and balanced with delicious layers of dried and salted fruit. Dry. Drink now.

Tenutailpoggione.it

This wine was created in honour of Marchesa Clementina, grandmother of Leopoldo and Livia Franceschi, current owners of Tenuta Il Poggione. Always a lover of great Champagne, her taste has inspired this Metodo Classico produced in Montalcino.

This Spumante is made exclusively from estate – sourced Sangiovese grapes.

The grape bunches are hand-picked in crates and softly pressed. This is the only moment in which the must remains in contact with the skins, and this is why the wine has an elegant pale pink colour.

After fermentation in temperature – controlled steel tanks, the bases are selected and the tirage takes place. Since then, the wine spends at least 24 months in contact with yeasts, at constant temperature and humidity, in our ancient cellar in Sant’Angelo in Colle. At the end, after the disgorging, the bottles rest for another two months.

The liqueur used is free of added sugars (pas dosé): we came up with this formula after numerous tasting sessions aimed at finding the best balance between purity and expressiveness. Therefore, the choice of making a pas dosé wine is not the result of the current trends, but rather of the natural qualities of the wine, which does not need any form of make-up.