Chianti D.O.C.G. Villa Poggio a Varna
This wine is produced with Sangiovese grapes (95%) and a small part of Canaiolo Nero (5%). Our goal is to use modern techniques to obtain a wine with a tie to tradition, strongly linked to the characteristics of the area’s terroir. The wine has an intense ruby-red colour with violet highlights. The fragrances are intense, very fruity, with hints of red fruit (plum and cherry) and very light spicy notes reminiscent of tobacco and undergrowth. Easy to drink and versatile in pairings with food.
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Production area |
Gambassi Terme – Florence |
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Vineyard area |
40 hectars |
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Soil composition |
Medium mixture tending to clay |
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Grape varietals |
Sangiovese 95% | Canaiolo nero 5% |
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Planting density |
Old vineyards: 2500 vines/ha |
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Altitude |
250 – 300 meters a.s.l. |
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Training system |
Guyot |
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Harvest |
Hand-picking, late September – mid-October |
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Vinification |
After destemming, the grapes are fermented in vitrified cement tanks. The time of maceration on the skins was approximately 15 days. During the first five days, pumping over is performed three times a day, then reduced to only twice a day and finally just once a day during the last week. |
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Organoleptic features |
This wine has an intense ruby-red colour with discrete violet highlights. The fragrances are intense, very fruity with hints of red fruits (plum and cherry) and very light spicy sensations reminiscent of tobacco and undergrowth. |
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