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    Poggio Anima 'Samael' Montepulciano d'Abruzzo DOC 2018

    Poggio Anima 'Samael' Montepulciano d'Abruzzo DOC 2018

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    The number one place for superb value in Italian reds in Montepulciano d'Abruzzo. So many brilliant, food friendly wines for very little money. This wine from Poggio Anima is such a wine, and it's fantastic that importers are bringing wines like this in to Australia. Smoky black plum, earth and brown sugar on the nose, along with a hint of blackberry liqueur and mint. Sweet fruit, concentrated and yet refreshing, with an attractive note of dark berries and chocolate with lingering acidity.


    Poggio Anima is a joint venture between one of Tuscany's rising stars, Riccardo Campinoti of Le Ragnaie in Montalcino and his U.S.A. importer Ronnie Sanders of Vine Street Imports. The idea is straightforward: to source great vineyards from existing relationships and produce a real wine that conveys a place and a grape. These wines are not bulk wines or leftover juice from a winery; instead, they are the result of long-standing relationships with reputable and respected growers throughout Italy.


    The famed region in central Italy, the Abruzzo lies to the west of the Adriatic sea and is considered one of the greenest areas in all of Europe - thanks to the conservation of its wilderness through environmental protection. It produces renowned examples of Montepulciano & Trebbiano d'Abruzzo, red wine being the dominant output. Wine making traditions can be dated to around the 6th century BC and since that time, the favourable conditions of the land, rugged and changing landscape and geographical location have all served to create wines of rusticity and distinction. Due to the remarkably varied geography of the region there is a similarly diverse range of culinary specialities, but think lamb and mutton dishes with strong flavours of rosemary, garlic & funghi, towards the coast one can also expect seafood to match.  Look for producers such as Cirelli and Faraone, but also note the quality of smaller producers who are exporting fruit forward wines which are drinking superbly on release. 


    • Cellaring

      2-5 Years
    • Varieties

    • Vintage

    • Alcohol Content

    • Closure

    • Bottle Size


    Food Pairings & Recipe

    Food Pairing

    Slow roast lamb shoulder

    Slow roast lamb shoulder with Simon Johnson


    Slow Roast Lamb Shoulder

    1.2-1.4kg Lamb Shoulder on the Bone
    110g Ortiz Anchovies in Olive Oil, reserve olive oil
    6-8 Fresh Rosemary Sprigs
    1 Garlic Bulb, halved lengthways
    6 French Eschallots, peeled & halved
    1 cup Dry Red Wine, plus an additional cup, if needed


    1 cup Forvm Cabernet Vinegar 8 Years
    1⁄3 Spanish Onion, finely diced
    10 Fresh Mint Leaves, finely chopped
    Pons Summer Fresh Extra Virgin Olive Oil, as needed


    Preheat oven to 200C
    In a large roasting pan add the halved garlic bulb and eschallots
    Lay the lamb shoulder on top & score the lamb at 3cm intervals, (making sure) each cavity is deep enough to push a finger through
    Stuff each cavity with one anchovy fillet, pushing deep into the flesh. Add a small sprig of rosemary to each cavity.
    Tip the remaining contents of the anchovy tin, including oil & any additional anchovies into the bottom of the pan, place into oven & roast for 1hr.
    After an hour, reduce temperature to 180C. Add a cup of red wine over the base of the pan and cover with foil or a (lid) to roast for a further 1hr & 15 mins.
    Reduce temperature to 160C, cover lamb again and cook through for another 1 hr & 30 mins.
    Lamb should be fork tender, after cooking for 3 & 1/2 to 4hrs.
    If additional cooking time is required, add another cup of red wine and cover with foil or lid again (to prevent meat) from drying out and cook until tender.
    Remove lamb from oven and rest for 20 mins before serving, with vinaigrette on the side


    Mix Forvm vinegar, red onion & fresh mint in a small serving bowl. Drizzle in a little olive oil and mix to emulisfy, until desired texture for the dressing is achieved.

    Mix Forvm vinegar, red onion & fresh mint in a small serving bowl. Drizzle in a little olive oil and mix to emulisfy, until desired texture for the dressing is achieved.

    Expand recipe

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    Sale price
    Regular price
    GST included.
    $19.99 per bottle