Poggio Lombrone

Wine made from a selection of grapes from the best Sangiovese vineyards located 300 metres above sea level in tuffaceous clay and calcareous marl soils. The vineyards are managed with biological methods and the cultivation techniques allow for the very small production of 60 quintals per hectare. The wine harvest is performed manually and alcoholic fermentation is carried out in small conical oak trunk vats with manual crushing and a long maturation. Malolactic fermentation takes place in 400-litre oak barrels, where it’s aged for at least 18 months and bottle-aged for at least 12 months.