Sondraia Bolgheri Superiore DOC 2018

A wine in which all the craftsmanship of Allegrini is aimed at enhancing the fruity notes.


Harvest 2018 at Poggio al Tesoro started on 27th August and ended on 3rd October. A rather wet spring caused some concern both in terms of the health and the quality of the grapes. The summer, however, brought some major improvements to the vineyards, with constant sunny and breezy weather. Thanks to agronomic practices that fostered greater aeration of the grapes (leaf thinning, re-arrangement of the bunches, removal of aerial shoots, bunch thinning), we were able to achieve high quality even in a vintage such as 2018, characterized by frequent spring showers. During the last phase of the harvest, when all the Cabernet Franc and Sauvignon grapes had still not been harvested, temperatures, especially at night, fell drastically and were accompanied by cold north and north-easterly winds. These conditions enabled the grapes to remain dry and preserved them from attacks of Botrytis and various moulds.


Cabernet Sauvignon 65%, Merlot 25%, Cabernet Franc 10%


Region Toscana Area Bolgheri, Castagneto Carducci, Livorno Altitude Via Bolgherese 56 m (183 ft) a.s.l.; Le Sondraie 35 m (114 ft) a.s.l. Exposure West - South/West Soil characteristics Via Bolgherese: deep soils with coarse-grained red sand, gravelly, well drained with a layer of clay at 120 cm (46 inches) below the surface. Slightly sub-alkaline. Le Sondraie: clayey with well-drained sandy-silt and high concentrations of magnesium and iron

Alcohol content

15% Vol

Tasting notes

After just a few vintages Sondraia has become a classic in the Bolgheri area, thanks to a style that seeks a powerful profile but with harmony and finesse. Perfectly ripe grapes and painstaking work in the cellar yield a wine with intense notes of fresh fruit and herbs which follow through on the palate, where the wine opens up with great class and silky smoothness.


A natural match with char-grilled meats, particularly beef, Sondraia is also recommended with kebabs, roasted veal, pork, lamb shank, ribs or ossobuco. It is enhanced when paired with smoked ricotta cheese, Parmigiano Reggiano and medium-matured sheep’s milk cheeses. Serve at a temperature of 16/18°C (61/64°F) in large wine glasses.


22 months in 225 litres French oak barriques (70% new, 30% second use)