Poggio al Toro - Agriturismo e vini di Toscana

Harvesting

The harvest is performed entirely by hand using crates that are quickly brought to the cellar doors, and with the help of appropriate techniques, we avoid an increase in the temperature of the grapes and the possible phenomena of must fermentation.

Special attention is given to the differentiation of harvesting times, based on the point of ripeness and on the organoleptic characteristics of the grapes.

This is made possible thanks to a careful subdivision of the vineyard in micro-areas based on the different exposures, land structure and vine varietals.

Specifically, we have identified an area roughly half of a hectare large, all planted with Sangiovese, which we process separately to obtain the best vintage years for our reserve.

The aim is that of allowing for a subsequent separation and selection of the grapes in the cellar during the wine making and aging process.

The cellar

In the cellar as well we follow the same philosophy, trying to extract the best possible potential from the grapes: the fermentation takes place in small temperature controlled steel containers, where manual working is possible (punching down) and where an almost perfect control of the fermenting mass can be carried out.

Special attention is paid to the process of extracting the tannins and to the accumulation and handling of nobilitating substances such as manno-proteines and polysaccharides.

Aging takes place in oak fusti of varying size and provenance, chosen on the basis of the vintage and the final qualities of the wine: the handling of the oxygen, starting from the fermentation phase and during the period in which the wine remains in the cellar, the use of wood: these all represent for us the crucial moments of the entire process.

The aim, once again, is to arrive at the bottled stage with a natural and wholesome wine with surprisingly low sulphur dioxide (SO2) content.

Conclusion

Tradition, typicity, innovation and experimentation both in the field and in the cellar: applying a combination of obstinacy, intuition and seriousness, we would like to offer a modern interpretation of this wine which in essence maintains its thousand year old historic qualities.

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