Producer
The Poggiotondo estate is situated in the hills to the northwest of Empoli in western Tuscany. These hills are south and southwest facing, and are planted primarily with Sangiovese. Alberto Antonini’s estate has been certified organic since the 2014 vintage. His aim is to make wines with a strong sense of place, which exemplify the very best from Chianti.
Vineyards
The fruit for this wine come from seven hectares of vineyards in Montefioralle between Greve and Badia a Passignano, in the north-western part of the Chianti Classico appellation. Vineyards are located at 350-450 metres above sea level, facing South West and South East. Soils here are composed of calcareous marl – this is the typical “Alberese” (locally called Colombino) with some spots of “Galestro”. Vines are 35 years old on average, ranging from 20 to 70 years. They are trained with both Guyot and spur pruned cordon systems at a density of 5000 plants per hectare.
Vinification
Harvest was carried out by hand. Once in the winery, the grapes were carefully selected, destemmed, gently crushed and fermented in stainless steel tanks with natural yeasts. Short pumping over was carried out to avoid over extraction and after two weeks the skins were pressed in a gentle pneumatic press to extract the juice and racked into 30HL large untoasted casks to undergo malolactic fermentation. The wine was aged for 18 months in 30HL large untoasted oak casks to preserve the fruit aromas in the finished wine.