Questo vino
Vineyard and terroir
The wine originated in the hills between Panzano and Badia a Passignano. Vineyard selection and, especially, the picking window are central to the style: the grapes must be ripe enough for flavour yet harvested before the skins release too much colour.
Grapes
100% Sangiovese, vinified as a white wine.
Vinification
The red Sangiovese grapes are pressed immediately after harvest, separating the clear juice from the skins before significant pigment extraction. Fermentation takes place in stainless steel at a controlled 16°C. Malolactic fermentation is avoided.
Ageing
The wine remains on its lees until the end of January and is bottled in February.
Technical data
The current vintage is 2025. Alcohol is 13.0% vol., and annual production is 35,500 bottles. The wine is certified organic and intended for drinking through 2027.
Tasting profile
The colour is exceptionally bright and nearly clear. The bouquet is delicate and fruity. Dry and elegant on the palate, it combines freshness with pleasant acidity and the structural character of Sangiovese.
Serving and pairing
Serve at 9–11°C. Pair with oysters and a wide range of vegetable dishes.
Label / history
Johannes Davaz began developing a white-vinification method for Sangiovese in the early 2010s, when there were no established regional examples or practical guidelines to follow. Vineyard selection, pressing, fermentation and ageing were refined through numerous micro-vinification trials. Early experiments showed how narrow the picking window was: harvesting only a few days too late could produce rosato-coloured trial lots.
The first market-ready vintage was produced in 2013 and was initially released in Australia under a different label. What began as an experimental wine subsequently became a regular part of the Poggio al Sole range.