Wines Unspecified Fattoria di Magliano - Poggio Bestiale - 2016

Viniou Reviews

Fattoria di Magliano’s Poggio Bestiale 2016 is a distinguished Tuscan red blend that epitomises the region’s expressive, modern style. While the exact varietal composition may vary, this cuvée often combines classic Bordeaux grapes such as Merlot, Cabernet Sauvignon, Cabernet Franc, and occasionally Petit Verdot, resulting in a wine of great harmony and depth. The 2016 vintage in Tuscany benefited from a growing season marked by a balanced climate, leading to grapes with excellent concentration and ripe tannins. The vinification typically features hand-harvested fruit, careful selection, and maturation in French oak barriques, which imparts to the wine both structure and complex aromatics.

Tuscany, arguably Italy’s most celebrated wine region, boasts a rich history of viticulture dating back to the Etruscans. The rolling hills are characterised by galestro (friable schistous clay) and alberese (limestone), soils that provide ideal drainage and impart a distinctive minerality to the wines. The Mediterranean climate with hot summers and cool maritime breezes fosters slow, even ripening of the grapes, allowing for both power and finesse in the finished wine. Over the past decades, Tuscany has become renowned not only for its native Sangiovese, but also for its ‘Super Tuscan’ blends, which embrace international varietals and modern winemaking techniques to striking effect.

Given its plush texture, ripe dark fruit, and savoury undertones, Poggio Bestiale 2016 pairs beautifully with richly flavoured dishes. Traditional Tuscan fare such as wild boar ragù, bistecca alla fiorentina, or slow-cooked lamb shines alongside this wine. Its versatility also lends itself well to aged pecorino cheese, grilled vegetables, or a mushroom risotto.

For optimal enjoyment, serve this wine at 16-18°C after decanting for at least an hour to allow its bouquet of blackcurrant, cherry, tobacco, and spice to fully unfold. The 2016 vintage is drinking wonderfully now but will continue to evolve gracefully over the coming years.