Alberto Antonini bought this estate, next door to his Cerro del Masso vineyard, in 2001 and planted about 50 hectares of vineyard, using the best quality clones, planted at high density on the beautiful hills in this area...
Plant density is 6,250 vines per hectare and vines are guyot trained. Yields are nine tonnes per hectare. Soils here are of marine origin and are chalky, with a high presence of white sea shells which reflect the light back to the vine, resulting in elegant and perfumed wines. Poggiotondo has started conversion to organic farming, after several years of trials and introducing low impact practices. They will be certified biodynamic within 3-4 years.
2013 was an excellent year for the Sangiovese grape. The wet spring led to pressure from fungal diseases, particularly during flowering. Cool weather in August further slowed the already-delayed growth of the vines. However, long, slow ripening kept acidity levels fresh and promoted tannin maturation without excessive sugar levels. The Merlot was picked in mid September followed by the Sangiovese from late September until mid October.
Fermentation took place in temperature controlled stainless steel tanks at 28°C for 7-12 days. After malolactic fermentation, the wine was transferred to French oak barrels, where it aged for 8months. The wine then spent a further 2 months in bottle before release.
Dark carmine red in colour, with bright cherry fruit aromas with hints of chocolate and balsamic notes. On the palate, well-ripened juicy berries are followed by subtle fine-grained tannins, gentle grassy herbs and a long mineral finish. A wine of medium body and good structure.
Liberty Wines customers can order this wine directly from us.