It is a pure Sangiovese that is produced from a selection of twenty-eight clones. It rests for six years in Slavonian oak barrels, barriques and tonneaux, before moving on to a further two-year refinement in the bottle.

AREA AND MUNICIPALITY OF ORIGIN: Chiusi

GRAPE VARIETY: 100% Sangiovese, 28 different clones

VINEYARD AREA: 4 hectares

EXPOSURE: North / East

ALTITUDE: Hilly area at 300 meters above sea level ca.

SOIL TYPE: Alluvial soil with pilocene sand

CLIMATE: Tendentially temperate influenced by the presence of the lakes of Chiusi, Trasimeno and Montepulciano with cold winters and normally mild summers characterized by strong temperature variations between day and night

SEASON OF HARVEST: Second decade of October

PLANT DENSITY: 10,000 plants per hectare, with a yield of 35/40 ql per hectare

HARVEST PROCESS: Manual with selection of bunches

FERMENTATION CONTAINER: Stainless steel

FERMENTATION TEMPERATURE: 25-28 ° C

ALCOHOLIC FERMENTATION: Spontaneous with yeasts naturally present on the grapes

MACERATION DURATION: at least 40 days of which 25 with submerged cap

MALOLACTIC FERMENTATION: Spontaneous

AGING: 66 months in French oak barrels and partly in Slovenian oak barrels of 20/30 hl. subsequent refinement in the bottle for at least 24 months before being placed on the market.

TASTING NOTES: Poggio ai Chiari is a wine that expresses the typical elegance of the great Tuscan Sangiovese, the particular site where the vineyard is located and the careful vinification practices allow to obtain a fine, elegant wine capable of aging for many years improving and acquiring a bouquet of rare complexity. The typical notes of red fruit are made more complex over time by a series of tertiary aromas such as spices, leather, cinnamon and nutmeg that support a mouth of rare elegance in which the tannic texture expresses a silkiness that is typical only of great red wines from areas highly suited for viticulture as is the area of ??Santa Mustiola in Chiusi

SERVING SUGGESTIONS: Game first courses, meat dishes, aged cheeses

ALCOHOL CONTENT: 13.5 / 14% vol approx