Toscano IGT in Anfora

From our belief that we should not abuse the use of wood and its aromas, and that we wanted to highlight the varieties and the terroir, in 2012 our first terracotta amphora from Impruneta arrived at Poggiopiano. The terracotta, with its porosity, allows for a natural micro-oxygenation of the wine it contains, thus enabling its evolution and refinement, without the tannic and organoleptic profile being excessively conditioned as happens with the wood transfers from barrels.

The entire winemaking process, as well as the selection of bunches in the vineyard, is carried out with the aim of obtaining all the fruity aromas and only the softest tannins from the grapes.

The fermentation takes place in stainless steel tanks at controlled temperature, with pump-overs and rackings.

The ageing takes place over 9 to 12 months in oak barrels and 800-litre terracotta amphorae, followed by 12 to 18 months in bottle

Grapes: 55% Merlot, 45% Cabernet Sauvignon

Alcohol: 13.5%