Tasting Notes

The Chianti Rufina area, located in the hills to the east of Florence, is the most famous of the seven subzones that fall under Italy’s iconic Chianti DOCG, closer in style to the prestigious Chianti Classico DOCG than its contemporaries.

Because of altitude (which accounts for more pronounced diurnal temperature variation) and distance from the Mediterranean coast, Rufina has a more continental climate that makes Sangiovese-based wines in possession of good tannins and acidity.

‘Poggio Gualtieri’ is a Riserva made with 90% Sangiovese and 10% Merlot, aged partly in large barrels and partly in French barriques fro 15 to 18 months. Female wine-maker Barbara Tamburini oversees the winemaking. Rich black ruby red in color. The bouquet is intense with red berry fruit overshadowed by cedar and spice. The nose is warm with hints of vanilla and spices resulting form the oak ageing.  The palate is full-bodied, well-structured, yet clean and fresh. Poggio Gualtieri will pair well with traditional Tuscan cuisine, grilled meats, pasta dishes with hearty sauces, and aged cheeses. Consistently excellent and a great value!

– 2006 rated 91 WS, 91 W&S, 91 IWC

– 2009 rated 90 Vinous

– 2011 rated 90 WS

– 2013 rated 90 WE

– 2016 rated 92 JS

Winery	Fattoria di Grignano
Region	Toscana
Varietal	90% Sangiovese, 10% Merlot
Location of Vineyards	Pontassieve,. Grignano
Orientation	South-Southeast
Altitude	350 meters above sea level
Type of Planting	Organic
Soil	Clay, limestone
Type of Cultivation	Spurred cordon
Vinification	The Sangiovese grapes are harvested towards the last week in September and 1st week of October. Merlot is harvested the 3rd week of September. Fermentation is carried out in stainless steel tanks at controlled temperature. Malolactic fermentation occurs in 18hl barrles and barriques.
Aging	50% of the wine is aged in 18hl barrels, the other 50% ages in French oak barriques for 15 to 18 months. The wine spends a minimum of 12 months in bottle prior to release.
Alcohol Content	14%
Total Production	30,000 bottles
Oenologist	Barbara Tamburini