Maremma Toscana d.o.c.
Grapes: Ciliegiolo 100%
Poggio Pinzo comes from the marriage of two projects that we are currently carrying on: the research on the potential of the ciliegiolo grape employing different wine making techniques, and the research on the research on the character of volcanic soils, with the consultancy of Pedro Parra.
This selection is named after a micro-terroir defined by Pedro Parra in our Vigna Senza Fine and is characterized by the presence of the debris of the eruption of the Poggio Pinzo Volcano, close to the Bolsena lake.
Grapes are softly destemmed and ferment in terracotta (clay) vessels (namely Giara) carrying approx. 7 to 800 liters. When the fermentation is over, the Giara are filled up and closed and wine and skins remain until the next harvest, so it macerates for approximately 11 months.
The Giara’s content is then pressed, the wine rests a while in steel tanks in the cellar until clean and then we bottle it.
Its color is ruby red, of nice vivacity; the nose is intense with notes of sour cherry, cassis, mirth, flint. The taste is earthy and sapid and smooth thanks to tannins that are present but not aggressive and to a structure backed up by alcohol and a nice acidity.