About this wine
Vineyard and terroir
Vigna Bugialla is a Sangiovese vineyard in Radda in Chianti, planted in 1973 at a density of 3,300 vines per hectare and trained to bilateral cordon. Poggerino’s vineyards occupy elevations of 400–500 metres above sea level and face south to south-west. Their well-drained soils are rich in stones created by the decomposition of galestro rock.
Grapes
100% Sangiovese.
Vinification
Harvest begins manually in the last week of September. Following selection in the vineyard, the grapes are destemmed and crushed. Alcoholic fermentation starts without selected yeasts and proceeds at 28–30°C. Vinification and maceration take place in concrete tanks for about 55 days, with manual pump-overs and punch-downs.
Ageing
The new wine is transferred in December to 20–25 hl Slavonian oak casks, where malolactic fermentation takes place. Maturation in cask lasts 18 months. The wine subsequently receives at least 12 months of bottle ageing before release.
Tasting profile
Brilliant ruby red. Blackberry, cherry and redcurrant aromas are joined by leather, liquorice, graphite and tobacco. The tannins are sweet and persistent.
