Vigne a Porrona

2008: the first DOCG vintages

The first vintages of both Morellino di Scansano DOCG and Montecucco Sangiovese DOCG were produced in 2008. These established two interpretations of Sangiovese within the estate’s range: a predominantly Sangiovese Morellino distinguished by freshness and fragrant fruit, and a pure-Sangiovese Montecucco built around structure and aromatic complexity.

2015: the Baby Super Tuscan project

The red B.S.T. Baby Super Tuscan blends associated with Vigne a Porrona began with the 2015 vintage. The project paired native Sangiovese and international varieties in youthful Tuscan blends matured in stainless steel rather than wood. Its established red combinations were Sangiovese with Cabernet Sauvignon and Cabernet Sauvignon with Merlot.

The introduction of Syrah

Syrah was subsequently introduced to explore the variety’s potential under Porrona’s warm, sunny Maremma conditions. The project led to a blend of 60% Syrah and 40% Merlot, presented at the time as the fourth fruit-led wine in the wider B.S.T. family and as the first use of Syrah within the producer’s varietal offering. Syrah contributed aromatic intensity and characteristic black-pepper spice, while Merlot supplied softness and roundness.

Oenologist Roberto Potentini described the choice of Syrah as a natural evolution of the B.S.T. project and its partnership with Merlot as a combination of youthful character and power. The resulting wine extended the project’s progression from the more restrained Sangiovese–Cabernet Sauvignon blend and the fuller Cabernet Sauvignon–Merlot interpretation toward a further development of fruit and spice.

The vines are trained to low spur-pruned cordon at a stated density of 5,000 vines/ha.

Dry pruning is performed throughout the Folonari estates. For spur-pruned cordons, the previous year’s shoot is cut above the third bud and that bud is blinded. The retained section provides an energy reserve for the remaining buds. Pruning schedules take account of varietal timing: later-budding and later-harvested Cabernet Sauvignon and Merlot are pruned before varieties that bud early and are consequently more exposed to frost damage.

Favino, a leguminous cover crop, is planted in alternate rows during a period when it does not compete with the vines. It stores nitrogen in its roots. At flowering, when its nitrogen content is greatest, it is cut and incorporated into the soil as green manure, returning nutrients and supplying nitrogen for the next phase of the vine’s growth cycle.

The broader vineyard approach is based on accompanying the plant’s development through observation and responding to the characteristics of each vine, row, vineyard and growing season. Constant ventilation, Mediterranean conditions and the estate’s elevation support ripening; the warm, sunny setting is particularly suited to developing Syrah’s aromatic intensity.

Stainless-steel vinification

Red-wine fermentation takes place in stainless steel. Montecucco Sangiovese and the B.S.T. red blends undergo approximately four weeks of maceration.

Morellino di Scansano is fermented and matured in stainless steel. The B.S.T. Baby Super Tuscan reds are likewise matured exclusively in stainless steel rather than wood. This method is intended to retain freshness, softness and intense fruit associated with the varieties.

Tonneau maturation

Montecucco Sangiovese follows a different maturation path. After stainless-steel fermentation and approximately four weeks of maceration, it matures for 24 months in tonneaux before bottle refinement. The oak is described as toasted French oak.

The estate’s production therefore divides between fresh, fruit-led wines made and matured in stainless steel and a more structured pure-Sangiovese Montecucco expression developed through extended tonneau maturation.