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 vineyards in the Tuscan village of Cerreto Guidi near the town of Empoli in the Chianti area. The vineyard is located on a south-west facing slope at 100 meters above sea level. The soils here are of marine origin, calcareous with a strong presence of white sea shells that impart elegance and complexity to the wines. The vines are seven years old on average and trained with vertical shoot positioning and Guyot pruned. The vineyards have been certified organic since the 2014 vintage.
Vinification
Once arrived at the winery, grapes were selected.The whole clusters were pressed in a gentle pneumatic press and the juice naturally settled, followed by a two-day pre-fermentation cold soak at 8°C. The must was then racked off the gross lees and fermented in stainless steel tanks at 18°C over a period of 20 days. No malolactic fermentation was allowed to take place. The wine remained on the fine lees for a total of 60 days, and was held in temperature-controlled tanks until bottling.