The products

Rosato "Aurora" Colli dell’Etruria Centrale

Made from 100% Sangiovese. A few hours after de-stemming, about 20% of the must is drawn from the vats. It is placed in temperature-controlled stainless steel tanks where it undergoes both alcoholic and malolactic fermentations. It is fined, and bottled the following March.

Average production is 4000 bottles.

The wine is fresh, fruity, with flowery aromas, a delicious summer drink.

 

 

Toscana IGT Rosso "Il Labirinto"

"Il Labirinto" is made from 100% Sangiovese coming from our younger vines (7 - 8 years old).

It is aged one year in barriques (Allier oak - 225 l.).

It is characterized by primary aromas and is slightly tannic. The structure is lean but well-balanced and affords pleasurable drinking.

Recommended with appetizers and first courses

 

 

Chianti Classico

The winery's largest production (about 40.000 bottles per year). It is made from Sangiovese 100%. The wine spends one year in barriques before being aged in bottle.

Its colour is light ruby, with aromas of blackberries, cherries and redcurrant, with a touch of licorice and vanilla spice. The tannins are sweet and persistent.

Recommended with spicy-sauced pasta and mild-tasting red meats.

 

 

Chianti Classico Riserva "Bugialla"

Produced only in the best vintages, from the best fruit from the "Bugialla" vineyard, a particularly auspicious vineyard whose soil, endowed with an important substratum of rock, makes for acute competition among the vines. As a result, yelds are low and grapes particularly fine. Made from 100% Sangiovese, it is aged in 400 l. tonneaux (mostly new)  for 24 months than aged in bottle for at least 12 months.

Average production is 8000 bottles. The wine is dark ruby in colour, and shows wild berries, raspberries, licorice and tobacco on the nose. The tannins are full and round. It has substantial structure and ageing potential.

Recommended with grilled or braised meats and aged cheeses.

 

 

Toscana IGT Rosso "Primamateria"

It is made from selected Sangiovese and Merlot, the exact percentage of which varies from year to year. Usually produced with 50% Sangiovese and 50% Merlot.

The two varietals are fermented separately and are blended only after malolactic fermentation is complete. The wine is than aged in new barriques (Allier) for 18 months. Yearly production averages 4000 bottles.

The colour is deep ruby red. The rich aromas include wild berries, leather, vanilla, dried fruit and spices. The wine's structure and ageing potential are notable.

Recommended with grilled or braised meats and aged cheeses.

 

 

The extra virgin olive oil

Poggerino's extra virgin olive oil is produced exclusively from the estate's own olives.

The olive varieties are: Frantoio, Leccino and Moraiolo.

They are picked by hand, quite early in the season (beginning of November), and are pressed within no more than three days in order to preserve their quality.

Cold pressing ensures that the fragrance of the fruit is retained. Consequently the oil has a very low acidity and "green" aromas.

Recommended to season pasta, salad, carpaccio or bruschetta.

 

 

Grappa

Poggerino's Grappa is obtained from the distillation of pomace of its own grapes. To preserve its fragrance as much as possible, the pomace is sent to the distillery immediately after being pressed.

Distillation is carried out by a small distillery in Tuscany.

The Grappa is sold in half-litre bottles.