(6.2 g/l total acidity, 3.34 pH, 27.5 g/l dry extract, 13.9% alcohol): Bright, full red. Expressive aromas of sweet red plum, dark red cherry, mocha, cinnamon and dried flowers. Sweet, broad and pliant, with very good weight to its red cherry, herb, tobacco and spicy oak flavors. The persistent, ripely tannic finish offers very fine-grained tannins and lingering notes of sweet red cherry and spicecake. This will age forever. Interestingly, the wine from magnum was less dark and spicy, and much more marked by red fruit aromas and flavors than the wine in the 750-ml bottle. In fact, this wine had always struck me as being atypical for Poggio al Vento, with color, aroma and flavor profiles reminiscent of syrah. A lot might have to do with the heat of the 2001 growing season (think of how sangiovese behaves in the hot Maremma area of Tuscany, where it becomes darker, spicier and creamier). Though I really liked this wine from magnum, the darker, spicier 2001 Poggio al Vento is not one of my favorites. Made from a yield of 23 hectoliters per hectare, this wine fermented for almost 40 days with maximum temperature of 27Â°C and was aged for 48 months in large oak cask.