Poggiosecco
Azienda Agricola Poggiosecco is located on the hills of Montalbano, Tuscany between the towns of Cerreto Guidi and Vinci. The winery was established in 1967 and was one of the first members of the Consorzio del Chianti. In 2001, Poggiosecco was completely restructured and began the path towards organic farming. Their goal is to produce quality wines that respects the characteristics and nature of the land.
Etrah Bianco IGT: — Back to the top
Age of Vines: 40 years
Yields:
Pruning Method: Cordon Royat
Soil: Clay and limestone
Varietals: 70% Trebbiano, 30% San Colombano
Vinification Method: All the grapes are harvested by hand. Fermented without skins at a controlled temperature (10 °-18 °C) for about 20 days. The wine spends 2 months in cement tanks before bottling.
Tasting Note: Pale yellow color, white and yellow flowers on the nose. The palate shows a balance between softness and acidity.
Pairing: Pairs well with fish dishes and fresh cheeses.
Ginestreto Rosso IGT: — Back to the top
Ginestreto Rosso IGT tech sheet
Age of Vines: 40 years
Yields:
Pruning Method: Cordon Royat
Soil: Clay and limestone
Varietals: 70% Sangiovese, 30% Merlot
Vinification Method: Alcoholic fermentation takes place separately for the two varieties at a controlled temperature (26 °C) for about 16-18 days with pump overs and punchdowns. Aged 4 months in cement tanks, followed by 4-6 months in bottle.
Tasting Note: The color is ruby red with violet hues. Nose is clean and clear, with hints of prunes and spicy licorice. Soft tannins, long on the palate, finishes dry.
Pairing: Pairs well with roasts, grilled meats, and cheeses.
Chianti — Back to the top
Age of Vines: 10 years old
Yield: 65 Hectoliter/hectare
Elevation: 250 Meters
Soil: Clay and limestone
Varietals: 90% Sangiovese, 10% Malvasia Nera
Vinification Method: Hand harvested, grapes are destemmed and fermented in 120-hectoliter Cement tanks for about 20 days with indigenous yeast. Sulfur is added at bottling to a total of 50 mg/liter. The wine is lightly filtered and is not clarified.
Sangiovese — Back to the top
Age of Vines: 15 years old
Yield: 40 Hectoliters/hectare
Elevation: 300 Meters
Soil: Clay and limestone
Varietals: 100 % Sangiovese
Vinification Method: Hand harvested, grapes are destemmed and fermented in 120-hectoliter Cement tanks for about 25 days with indigenous yeast. The wine goes into barrel for elevage, where batonnage is performed. Sulfur is added at bottling to a total of 60 mg/liter. The wine is unfiltered and is not clarified.
Malvasia Bianca — Back to the top
Age of Vines: 25 years old
Yield: 20 Hectoliters/hectare
Elevation: 200 Meters
Soil: Clay and limestone
Varietals: 100 % Malvasia Bianca Toscana
Vinification Method: Hand harvested, grapes are destemmed and fermented in 25-hectoliter Cement tanks for about 25 days with indigenous yeast. The wine sits on the skins for 36-48 hours. The wine goes into 20-hectoliter cement tanks for elevage. Sulfur is added at bottling to a total of 60 mg/liter. The wine is unfiltered and is not clarified.