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|Winemaker||Azienda Agricola Colle Santa Mustiola - Chiusi (Siena)|
|Alcoholic strength||13,5% vol.|
|07.Producer||Veronelli Super Tre Stelle 95/100 - AIS Quattro Viti - Roberto Giuliani Lavinium @@@@@|
POGGIO AI CHIARI 2011 IGT Sangiovese Toscano
Territory and location: Chiusi
Grapes: 100% Sangiovese
Vineyard surface area: 4 hectars
Exposure: North – East
Altitude: hilly area, at 300 m. above sea level
Type of soil: flood soil with pliocenic sand.
Harvest: second part of October
Fermentation: 40 days steeping, of which 25 at “cappello sommerso”, an old, traditional, natural method of fermentation. Also, spontaneous “malolattica” fermentation.
Ageing: at least 66 months in barrique and, partly, in Slavonian oak barrels of 20h l, followed by a 24 month refinement in bottles.
Notes on flavour: typical of red fruits and made more complex by a variety of aromas, such as spices, leather, cinnamon and nutmeg, thus giving the rare grace of a satin texture to its tannin presence.
Gastronomy: first disches with game. Meat courses. Seasoned cheeses.
Chiusi is an ancient, vocated land, whose territory includes this Farm. This Etruscan land 2500 years ago already excelled in the cultivation of the vine: history and territory are essential for the activity of this family Farm. The nature of the soil and the climate were the background to a significant effort in enhancing the existing wine heritage: years of research and testing have resulted in 28 selected clones of Sangiovese, of which 4 pre-phylloxera from an old vineyard sapling having a density of twenty thousand plants per hectare. Everything is joined to a great rigor in the vineyard and in the winery. It is in the cellar that culture and territory blend: its entrance is in fact a real completely preserved Etruscan tomb. There unfolds a series of tunnels obtained in a natural tuff cave with a natural constant temperature and humidity, leading to the real cellar itself, for vinification and aging.
The area's history and the energy of those who once occupied it are kept here and blend with modern viticulture but respectful of the ancient knowledge.
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