Poggio Pinzo
Maremma Toscana d.o.c.
Grapes: Ciliegiolo
Poggio Pinzo marries two projects that we have been undergoing for some years: research on the potential of the ciliegiolo grape, with the use of more diverse winemaking techniques and research on the potential of volcanic soils, with the advice of the agronomist Pedro Parra.
The ciliegiolo grapes that make this wine come from a micro-terroir that Pedro spotted within the Vigna Senza Fine vineyard; this terroir takes its name after the debris of the Poggio Pinzo eruption (a small volcano close to the Bolsena lake) that we have found there, therefore the wine name.
We use terracotta 700 to 800 liter vats for winemaking: we put the destemmed grapes in to ferment and when the alcoholic fermentation is over we fill the terracotta vats and let them stay until the next grape harvest. So the ciliegiolo of Poggio Pinzo undergoes a 12 month maceration with skins in terracotta. Then we separate skins from wine, let it stay a while in steel for cleaning and then we bottle it.
Bright ruby red color; you can detect cherries, cassis, myrt, flintstone. The taste is intense and adds to the bouquet sapidity and an unexpected fruit. Tannins are smooth and well blended with the wine freshness.
