Azienda Agricola Poggiosecco is located in 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 toward organic farming. Their goal is to produce quality wines that respect the characteristics and nature of the land.

www.poggiosecco.it


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. Wine spends 2 months in cement tanks before bottling.

Tasting Note: Pale yellow color, white and yellow flowers on the nose. The palate is a balance between softness and acidity.

Pairing: Pairs well with fish dishes and fresh cheeses.


Ginestreto Rosso IGT: — Back to the top

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 punch downs. 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 oldMicrosoft Word - AZIENDA POGGIOSECCO USA PDF 3697 070813.doc

Soil: Clay and Limestone

Elevation: 250 Meters

Yield: 65 Hectoliter/hectaire

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 oldMicrosoft Word - AZIENDA POGGIOSECCO USA 270514.doc

Soil: Clay and Limestone

Elevation: 300 Meters

Yield: 40 Hectoliters/hectaire

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 oldMicrosoft Word - AZIENDA POGGIOSECCO USA 270514.doc

Soil: Clay and Limestone

Elevation: 200 Meters

Yield: 20 Hectoliters/hectaire

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.