About this wine
Vineyard and terroir
The Sangiovese comes from estate vineyards in Radda in Chianti, planted between 1994 and 2004 at a density of 5,000 vines per hectare. The vines are trained to bilateral cordon or Guyot. Poggerino’s vineyards lie at 400–500 metres above sea level with south to south-west exposure. Their well-drained soils contain abundant stones derived from decomposed galestro rock.
Grapes
100% Sangiovese.
Vinification
The grapes are selected in the vineyard, destemmed and crushed. Alcoholic fermentation starts without inoculation with selected yeasts and proceeds at 28–30°C. Vinification and skin maceration take place in concrete tanks for approximately 35 days, supported by manual pump-overs and punch-downs.
Ageing
In December, the young wine is transferred to 20–25 hl Slavonian oak casks and 4–5 hl French oak tonneaux, where malolactic fermentation takes place. After 12 months of maturation, the lots are blended and bottled the following spring. Bottle maturation continues for at least eight months before release.
Tasting profile
Brilliant ruby red. The bouquet combines blackberry, cherry and redcurrant with leather, liquorice and vanilla. The tannins are sweet and persistent.
