Quercia al Poggio

Once a monastic property belonging to the Valambrosian brothers of Badia a Passignano, this idyllic hilltop estate is surrounded by 100 ha of ancient woodland, venerable olive groves, and organically and biodynamically cultivated vineyards. At 400 metres altitude, the cool influence of the Tyrrhenian Sea protects the vineyards equally from Spring frosts and summer heat. The clay and limestone soil is enriched with schist and marl, the typical galestro, so well suited to their plantings of solely indigenous varieties, Sangiovese, Ciliegiolo, Canaiolo, Colorino and Malvasia Nera. Since 1997, Vittorio and Michela Rossi have breathed new life into the winery, and have rebuilt the cellars of the property where they aim for a traditional, but delicate handling of the wine that emphasises above all the quality of the grapes. Fermentation is spontaneous in a mix of different materials and macerations last from 20 to 35 days. Ageing for both wines, 18 months for the Classico and 24 months for the Reserva, is in a mix of 27hl and 5hl barrels, giving fine grained structure but little oak influence. The Classico complements 80% Sangiovese with 20% Ciliegiolo, Canaiolo and Colorino, while the Reserva is 100% Sangiovese from low-yielding old vines.