Poggio al Toro - Agriturismo e vini di Toscana

organic sangiovese vineyards of poggio al toro Our 3.83 hectares of vineyard are cultivated following the methods and philosophy of organic farming, with the highest respect for a balanced environment.

The exposure, the altitude (350-400m asl, on a slope of Mount Labbro), the ventilation, and the absence of vineyards in the area, all combine to help us in phytosanitary controls.

The extremely low presence of peronospora enables us to bring the grapes to the cellar with a very limited number of copper-based treatments.

The vineyard is constantly cared for manually during all the stages of vegetation, beginning with two or three rounds to clean the trunks, to select and tie the new shoots, later followed by thinning out (which operation is carried out only in unbalanced years) and combing of the clusters.

Finally, after pruning, if deemed necessary a selection and thinning of the clusters is carried out.

Harvesting begins the third week of September.

In addition, the vineyard is plowed a couple of times during the year to favor aeration, structural development, and consequently improve the availability of nutrients.

This combination of work steps has allowed us to achieve a good balance in the vineyard; a balance, which we like to think, is noticeable in the glass as well.

The special qualities of our area (halfway between the sea and Mount Amiata), enhance production precisely during the most delicate period, which are the weeks preceding harvest: almost constant ventilation during daytime and a wide temperature range favoring the accumulation of a large amount of photosynthesis inhibits night-time chromosome mutation, and lengthens the maturation period without running excessive risks for the salubrity of the grapes.

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