About this wine
Vineyard and terroir
Vigna I Poggi is a single-vineyard Brunello from one of Poggio Antico’s highest and most distinctive sites. The 2.5-hectare I Poggi vineyard lies at 550–570 metres above sea level and is divided into five Soil Units. Its upper section is rich in galestro, while the lower part contains deeper and more varied soils. The 2019 technical sheet describes the site as highly calcareous Tuscan galestro, with rocky, deep and moderately fertile soils containing more than 35% gravel.
The vineyard was planted in 2005 and is trained to spurred cordon. Average yield is approximately 45 quintals per hectare. It is farmed organically: natural manure supports soil vitality, plant-strengthening preparations are used to reinforce the vines’ natural defences, and cover crops are employed only when needed within the vineyard’s established ecosystem.
Grapes
Sangiovese from parcels within the I Poggi vineyard, vinified separately to express the identity of the site.
Vinification
For the 2019 vintage, the grapes were fermented in 60 hl tulip-shaped concrete tanks. Alcoholic and malolactic fermentations took place simultaneously with maceration at temperatures below 25°C for about 15 days. Extraction was deliberately gentle, beginning with punch-downs and continuing with delicate pumping over. Four weeks after harvest, the wine was racked and the free-run portion separated from the press wine.
Ageing
The 2019 spent 30 months in 25 hl Austrian oak casks. After blending, it matured for another six months in concrete before bottling in April 2023.
Technical data
The 2019 harvest took place on 4, 7 and 22 October. Production comprised 7,500 standard bottles, 1,200 magnums and 120 double magnums.
Tasting profile
The style emphasizes finesse rather than power, with vertical precision, focused aromas, depth and structure without excess. Its character is intended to transmit the identity of the vineyard clearly, with each vintage presenting an individual expression of the site.
Vintage notes
The 2019 growing season began with a cold winter and spring, including below-average temperatures that delayed budbreak. Abundant rain during the growing season helped the vines achieve balance and supported polyphenolic accumulation and full ripening. Pronounced day-to-night temperature changes in September and October further enhanced the vineyard’s phenolic development.