At Poggerino we believe deeply in respecting the land we cultivate. The choice of organic farming is not always the easiest one but we are certain it is the right one. Respecting the earth to us means working to stimulate and increase its biodiversity, biological activity and cycles.The soil is a complex environment and we know that viticulture in time, harvest after harvest, tends to deplete the soil. Therefore it is our responsibility to increase the biological vitality of the soil, its structure and mineral components in that all these contribute to a natural balance in the vineyard, thereby producing grapes of an excellent quality and expressing ‘terroir’. We do not use pesticides and herbicides. These damage the vitality of the soil and stop all natural processes. Treatment against parasites is therefore conducted organically (bacillus thuringensis) and grass is removed mechanically. We do not use ynthetic fungicides, instead we use only mined sulphur and copper in small amounts. We do not use chemical fertilizers. In their place we use composted manure coming from an organic farm. In the autumn all of our vineyards, olive grove and vegetable garden are sown with a mixture of legumes (green manure). This replenishes the soil and at the same time improves its structure. This ‘green manure’ also creates a hospitable environment for insects and helps to control weeds. We try to keep to a minimum the number of times we pass the vineyards with tractors to change as little as possible the structure of the soil and compacting it. When a vineyard is removed to re-plant it, the land is left fallow for some years (from 7 to 9) and sown annually with ‘green manure’. This gives the land a pause and a chance to replenish itself.
Vinification & Aging
After a careful selection in the vineyard the grapes are destemmed and pressed. The alcoholic fermentation begins without the addition of selected yeasts and proceeds at 28°/30°C. The entire process of vinification and maceration takes place in concrete tanks for approximately 55 days with pumpovers and manual punchdowns. In December the new wine is racked to casks of 20/25hl of Slavonian oak where the malolactic fermentation takes place. After ageing for 18 months the wine is assembled bottled. The wine is aged for a minimum of 12 months before sale.
Bright ruby red colour. On the nose notes of blackberries, leather, cherries and red currant with a touch of liquorice, graphite and tobacco. Sweet and persistent tannins.