Poggiotondo
is located in the western part of Chianti, on the hills that connect the Montalbano with the Arno Valley. This region is more directly influenced by the Mediterranean, which gives Poggiotondo a milder climate than others in Chianti.
ALBERTO ANTONINI
Alberto Antonini, the owner and winemaker at Poggiotondo makes his wines in a modern style, whilst adhering to the true regional characteristics of the Chianti region. Poggiotondo has started the conversion to organic farming after several years of trials and introducing low impact practices. Balance and harmony is the philosophy of all Poggiotondo wines - Alberto says about winemaking "the more I know the less I do, but to do less you have to know more.” Alberto graduated in Agricultural Science from the University of Florence with a thesis on vines in virtual extinction in Tuscany. He later attended oenological courses at Bordeaux University and Davis in California. After graduating in 1986 Alberto started work as assistant oenologist at Frescobaldi, later was Technical Director at Col D’Orcia in Montalcino and then moved to Antinori as Head of Oenology until 1996. Alberto has also worked at Robert Mondavi, Au Bon Climat and Qupe and is also winemaker at Greenstone in Heathcote, Australia.
Vinification: Fruit was fermented with indigenous yeasts. The wine then went through a bladder press before ageing in cement and large untoasted oak casks. Malolactic fermentation occurred naturally.
The grapes were destemmed and gently crushed then fermented in concrete tanks just with their native yeasts, after two weeks they were pressed and the wine went into large casks and concrete tanks to do the ageing.
Tasting Notes: Deep garnet red. On the nose, dried oregano aromas are entwined with dark and red cherries. Ripe cherries on the palate are balanced with grainy tannins so typical of traditional Chianti, with a vibrant, fresh acidity on the finish.
This wine is certified organic.
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