We’re excited to offer this wine as it is from a vineyard that we stood in together, with the lovely and curious owner/ winemaker Piero Lanza when we were 23-year-old backpackers in Italy in 2009. We were both blown away with the knowledge and passion Piero had for his property that he co-owns with his sister Benedetta, a modest vineyard inherited from his parents, despite a long and interesting Firenze background with noble roots. It is great to see the continued success Piero is enjoying internationally for his benchmark Chianti wines.
Piero is fastidious, obsessive and his attention to detail focuses on the quest to produce the best wines his vineyard can achieve through the lens of Sangiovese. Perhaps to his fortune, he is situated in the subregion of Radda, opposite one of Italy's finest producers of Sangiovese, Giulio Gambelli at Montervertine (we can get to them later, but be prepared for the prices). Piero, with an agronomy background, brought the family vineyards to life by applying organic and biodynamic farming practices; and along with Giulio, and later Nicolo d’Afflito, brought the wines to new heights. They now experiment with fermenting in concrete eggs, and have transitioned all oak to large format (2500L) botte. This is to focus and draw out the pure Sangiovese flavours of the fruit and uniqueness of the vineyard.
Chianti is the most iconic Italian wine, from the heart of Tuscany, and Poggerino represents its future, pushing the farming and quality standards to ensure Chianti's quality matches its standing in international wine. For that, it is 100% Sangiovese, relying on the typicity and purity of this remarkable grape variety.
It is a rich, powerful though perfumed and elegant version of Chianti. The wine has dense, chewy, sour dark cherry flavours, with tobacco, leather and plum flavours to complement. Aromas are spicy, with clove and pepper, some florals, and plum fruits. The tannins are long, fine and ripe, and wrap around a salivating acidity. The 2016 will age 10 years, but you will be well served to drink one each year for the next six years and see it evolve.
Perfect and most suited with Italian bistecca (thick T-bone steak on a flame grill). Decant to let the aromas open up, an hour before serving. Drink out of Bordeaux stems if you can, otherwise regular Chianti glasses will do the trick.
Please enjoy, a lot of love has gone in to this wine.