About this wine
Vineyard and terroir
This estate cru takes its name from Poggio a’ Frati, where approximately 15 hectares of vines surround a hill dominated by an old friars’ convent. The medium-textured soils are predominantly Alberese, with abundant rock fragments, limestone and limestone-clay sequences. Vines are 10–35 years old, planted at 5,000 vines per hectare and trained to spurred cordon or Guyot. Average yield is 1 kg per vine.
The technical table places the vineyard at 500 metres above sea level with east/west exposure. The introductory vineyard description instead gives an average altitude of 420 metres and north- and southeast-facing vines.
Grapes
95% Sangiovese and 5% Canaiolo.
Vinification
Harvest takes place in the second half of September. Maceration lasts approximately 10–12 days at about 28°C, followed by malolactic fermentation in stainless steel.
Ageing
Maturation lasts at least 15 months in traditional Chianti barrels and tonneaux, followed by at least 6 months in stainless steel and at least one year in bottle.
Technical data
Annual production is approximately 20,000 bottles.
Tasting profile
Intense, bright red in colour, with complexity, structure and elegance. The rich aroma brings together small red fruits and spices, followed by enveloping, persistent notes of cherry and ripe Marasca cherry. A spicy, balsamic finish completes the profile. Bottle maturation contributes additional elegance and a mellow texture.
Serving and pairing
Serve at 16°C with substantial roasts, game, mature cheeses or vegetable soups.
Label / history
The name refers to the old friars’ convent that dominates the vineyard hill.
