Santa Vittoria. Poggio al Tempio
Grapes Sangiovese (70%), Pugnitello (20%), Foglia Tonda (10%)
This was a great vintage to make a more generous, easy drinking style of Sangiovese laced with rich black cherry and strawberry fruit and complex spice from the Pugnitello,
Sangiovese, Pugnitello and Fogliatonda, the blend is applicable to a Chianti, the geography is not. That said, the local Chianti Aretini is the least successful of the Chianti satellites so perhaps it is no bad thing that the farm is just outside of the area.
The vines are grown on vineyards with south-west exposures, planted ‘cordon speronato’ at a density of 4300 plants per hectare. Fermentation is in cement tanks and lasts eight days. The wine is matured for a further ten months in cement tanks before it is bottled. It remains in the cellar for at least four months before being released for sale.
Production is normally around 12,000 bottles.
This wine is only sold when it is considered ready to drink. However, it has proved to have an impressive capacity to develop with age. It is a fine ‘dinner party’ red, elegant and well suited to rich dishes from aubergine lasagne to roasted meats.