Poggio Landi Rosso di Montalcino Sustainable But what makes this bottle

But what makes this bottle so lovable is its texture

all savory tension and clarity: cranberry skin

and spice over dark black cherry and blackberry

and the grape variety he is using probably isn’t always on your nightly dining table

made by an under-the-radar producer in a backcountry village

Poggio Landi Rosso di Montalcino Sustainable But what makes this bottleYep, I got Brunello on the brain. Spring is here and along with it comes the joyous return of so many green vegetables ramps, fiddlehead ferns, fava beans, asparagus, artichokes. You name a green veggie, and springs got it. And then theres the protein side of the plate suckling lamb roasted with sage and rosemary, olive oil poached halibut, lightly broiled orange and fennel cured salmon. And what to pair with all this bounty? Brunello, of course.