Storia
The earliest documentary record
The earliest identified milestone is 1085, the date of the first official document confirming vine cultivation at Poggio Casciano.
Development as a Supertuscan estate
The first vintage of Modus was produced in 1997. It was Ruffino’s first Supertuscan and established the estate’s continuing role as a preferred production centre for this category of Tuscan blends.
In 2000, Poggio Casciano became a cultural centre and the operational heart of Ruffino’s activities. Wine production was subsequently joined by an increasingly broad programme of hospitality, gastronomy, art and cultural initiatives.
Alauda was introduced in 2011 as a limited-production blend intended to express Poggio Casciano through indigenous Tuscan and international varieties. It is made only in selected vintages.
Organic conversion and vineyard selection
Conversion of Ruffino’s Tuscan estates to organic agriculture began in FY2016. In FY2017, Poggio Casciano stopped using herbicides, replacing them with mechanical vineyard work. Conventional insecticides were replaced by biological methods directed against the principal insects affecting the vines.
The first vintage of Modus Primo followed in 2018. The wine was conceived around Merlot, Sangiovese and Cabernet Sauvignon selected from three Poggio Casciano vineyards. The 2021 Alauda became that label’s first certified-organic vintage.
Hospitality reorganization and cultural activity
By May 2023, the hospitality area at Poggio Casciano had undergone a comprehensive reorganization. Casa Ruffino now brings together the working cellar, vineyard and cellar tours, Wine Library, Enoteca Ruffino, Tre Rane Restaurant, Wine Relais and restored Limonaia.
On 29 July 2024, Poggio Casciano hosted the presentation of Crafting Excellence, Firenze. The book’s opening chapter focuses on Ruffino and the estate, placing them within a wider exploration of Florentine artistic craftsmanship through experiences, memories, reflections and photographs taken in workshops and ateliers.
Terroir
Poggio Casciano occupies 222 ha in the Tuscan Chianti hills outside Florence, with its address at Via Poggio al Mandorlo in Bagno a Ripoli. Vineyards account for 63 ha.
The current estate description places the vines between 290 and 350 m above sea level and also characterizes the vineyards at approximately 320 m. Soil conditions vary across the property. This variability, combined with numerous microclimates, produces markedly different ripening patterns among the grapes.
More detailed descriptions of selected wine parcels identify soils rich in clay and limestone. Poggio al Mandorlo and Rapale also contain small proportions of silt, while the three vineyards selected for Modus Primo are described as having clay, limestone and a substantial gravel or stony component.
Vinificazione
Organic conversion
Conversion to organic agriculture began in FY2016. In FY2017, Poggio Casciano eliminated herbicides and substituted mechanical vineyard work. Conventional insecticides were replaced by biological control directed against the main insects affecting the vines.
The Tuscan organic programme is based on organic manure; copper, sulfur and products of natural origin for protection against vine diseases; and alternative pest-control methods, including sexual confusion. The transition required detailed knowledge of variations in vine vigour and microclimate, continuous monitoring for diseases and parasites, dedicated agricultural machinery and timely operational decisions intended to maximize efficiency while limiting effects on the soil.
Alauda’s 2021 vintage was the label’s first certified-organic release. This certification applies to the named vintage and does not establish a certification date for all 63 ha of Poggio Casciano.
Parcel selection
For limited estate production, grapes can be harvested from small, carefully selected sections, including separately identified areas within the same vineyard. The purpose is to preserve differences among grape varieties and the individual character of each part of the estate.
Water management
An FY2022 sustainability programme recorded 20 ha under irrigation at Poggio Casciano. The investment formed part of a three-year plan to create or strengthen irrigation infrastructure at selected Tuscan estates. The wider water-management model combines monitoring, drip irrigation and rainwater-collection infrastructure in response to water scarcity and climatic variability.
Poggio Casciano is the principal production centre for Ruffino’s Tuscan blends and Supertuscans. The working cellar is integrated into Casa Ruffino and forms part of guided visitor itineraries through the vineyards, vinification areas, ageing cellar and Wine Library.
Published protocols for wines sourced from Poggio Casciano use temperature-controlled stainless-steel vats for alcoholic fermentation and skin maceration. Extraction can include punching down, pump-overs and délestage. In one three-variety protocol, alcoholic fermentation lasts ten days, followed by variety-specific macerations of 15 days for Sangiovese, 20 days for Merlot and 25 days for Cabernet Sauvignon.
Malolactic fermentation may take place in stainless steel or conclude in new French barriques. Periodic bâtonnage is used during the barrique malolactic phase of one limited estate blend. Maturation centres on French barriques: Modus Primo uses new French oak, while Alauda uses barrels from multiple coopers to prevent the wood from overwhelming the wine. Published ageing periods for the three estate lines range from approximately 12 to 24 months.
The Wine Library preserves historical vintages, while the Enoteca provides access to older releases, large formats, special editions and limited-production bottles.
Filosofia
Poggio Casciano’s identity combines the expression of individual vineyard conditions with a contemporary approach to Tuscan blending. The estate is positioned as Ruffino’s preferred centre for Supertuscans, with selected vineyards—and sometimes smaller sections within a single vineyard—handled separately to preserve differences in site and grape variety.
Environmental stewardship is based on protecting the identity, history and biodiversity of the land while aligning vineyard management more closely with natural systems. Organic conversion combines mechanical cultivation, organic fertilization, naturally derived plant-protection products, biological pest control, close observation and timely intervention.
Casa Ruffino extends the estate’s philosophy beyond wine production. Renaissance architecture, Italian design, contemporary art, Tuscan food and wine hospitality are presented as connected expressions of the estate’s cultural setting. The declared hospitality principle is that established admirers and first-time visitors should be received in a setting that feels welcoming and comfortable.