Fattoria La Gerla, named for the large, old-fashioned, conical baskets that grape-harvesters used to carry on their backs, was founded in 1976 by the late Sergio Rossi. Originally from Milan, Mr. Rossi purchased the property in 1975 from Tedina Biondi-Santi, the daughter of Tancredi Biondi-Santi, who had inherited the property after her father’s passing. The purchase of what was then called the Podere Colombaio Santi included an ancient farmhouse and 6.5 hectares of vineyards. Mr. Rossi, who by then had been managing the Altesino-Caparzo estate for several years, renamed the property La Gerla and set about restoring the estate and replanting the vines using selection massale. His first vintage was 1976, making La Gerla one of the first 35 bottlers of Brunello di Montalcino; these days, there are 280.
Today, La Gerla consists of 11.5 hectares, divided between the original 6.5 hectare vineyard in Canalicchio (Montalcino) and an additional 5 hectares in Castelnuovo dell’Abate, where Mr. Rossi was presciently the first to plant vines in earnest. The estate, now run by vineyard manager/director Alberto Passeri and winemaker Vittorio Fiore, makes five wines, all made entirely from Sangiovese Grosso, the only grape planted on the property.
La Gerla Poggio gli Angeli Sangiovese 2018 is from vineyards in Castelnuovo dell'Abate, the southern part of the appellation, which is organically farmed. The vines are 15 years old, so they prefer to make a younger, fresher wine from it. Fermented in stainless steel, aged in used Slavonian oak botti for 4 months.
La Gerla Poggio gli Angeli Sangiovese 2018
Shelf Price $15.99
Sale Price $13.97
91 pts Vinous
The 2018 La Gerla Poggio gli Angeli Sangiovese shows depths of black cherry and spicy cedar, sweeter than the 2017 that stands next to it, with haunting dark florals that pull me closer to the glass. On the palate, silky textures give way to an intense mix of dark red berry fruits, both savory and sweet spices and wild herbal tones. The finish is long, as saturating spice coats the senses, offset by juicy acids, with hints of cedar and red wild berries lingering on.