Poggio al Tesoro, 'Il Seggio' Bolgheri

  • Poggio al Tesoro, 'Il Seggio' Bolgheri
  • Poggio al Tesoro, 'Il Seggio' Bolgheri

Poggio al Tesoro, 'Il Seggio' Bolgheri


AVAILABILITY: 5 in stock

Grape Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Red Blend, Other Italian
Style Dry, Red, Medium Bodied, Red Fruits, Tannic, Spice, Oak Aging
Country Italy
Region Bolgheri, Tuscany
Volume 75cl
ABV 14.5%
Dietary Vegetarian, Vegan


Poggio al Tesoro's Il Seggio Bolgheri is a complex and elegant red wine with intense ruby hue and aromas of red berry and dark fruit, complemented with mineral and spicy undertones. On the palate, you'll find silky tannins and a refreshing finish.

Critic Review

Decanter Magazine: 95Pts
Drinking Window: 2022 - 2028

"This DWWA Gold medal winner is dense and concentrated, with dark chocolate, damson and ripe tannins, and scents of hedgerow fruit and fennel. Try it with rigatoni strascicati – pasta in a sauce made from beef, pork and prosciutto."
Andy Howard MW

Gold Medal at Decanter World Wine Awards 2020.

Gold Medal at Sommelier Wine Awards 2020.

About the Producer

Poggio al Tesoro is a 70 hectare property in Bolgheri acquired in 2002 by the Allegrini family. The first vineyard they bought, Le Sondraie, is next door to Ornellaia and was previously rented by them. It is 50 hectares in size and is planted with Merlot, Cabernet Franc, Cabernet Sauvignon and a small amount of Vermentino.

Vineyard and Winery

‘Seggio’ is the name of the creek that runs through Bolgheri - its course from above is represented on the label. This wine is produced from different plots of vineyards in the Poggio al Tesoro estate. The Cabernet Sauvignon is grown in the Via Bolgherese vineyards, at 56 metres above sea level. Here soils are deep, with coarse-grained red sand, that is gravelly and well-drained with a layer of clay four feet below the surface. The other varieties are grown in Le Sondraie vineyard 35 metres above sea level where soils are clayey with well-drained sandy silt and high concentrations of magnesium and iron.

Following destemming and gentle pressing, fermentation took place for 12 days in temperature controlled stainless-steel tanks at 28-30°C. The wine was then aged for 15 months in 225 litre French oak barriques from Allier (30% new, 70% second fill) during which malolactic fermentation occurred naturally.