The Poggiotondo estate is situated in the hills to the northwest of Empoli in western Tuscany. These hills are south and southwest facing, and are planted primarily with Sangiovese. Alberto Antonini’s estate has been certified organic since the 2014 vintage. It takes many years of following organic practices before a wine can be deemed organic, so this wine, whilst not certified as organic, has been made following organic principles.
This wine is made soley from Sangiovese grown in a one hectare vineyard planted in 1990. It is situated on top of a south-east facing hill and is called "Vigna delle Conchiglie". The name comes from the old marine soils which are rich with calcareous seashells. Planting density is 5,950 vines per hectare, trained with vertical shoot positioning and Guyot pruning. Yields are kept low at less than a kilo per vine, the equivalent of 5 tonnes per hectare. In 2011, Alberto started the conversion to biodynamic production.
Good rains throughout the winter and at the beginning of spring gave an excellent start to the growing season of 2011. Towards the end of the season a warmer spell arrived which gave the grapes good concentration and flavour ripeness.
Grapes were hand picked in small 16 kilo cases and then delivered to the winery and gently destemmed and crushed. Grapes were not pumped but went into the fermenters with a gravity flow system. They were fermented in oak fermenters of varying sizes, at a maximum of 28°C for 10-12 days. Fermentation occurred with natural native yeasts to preserve the character of the single vineyard. The cap was punched down gently a few times a day, and the lees were stirred regularly during fermentation. After primary fermentation, the wine underwent an extended maceration of two weeks, after which it was racked into tight grained French oak barrels (20% new) where malolactic fermentation occurred. This was followed by ageing for 20 months. The wine was bottled without any fining or filtering to preserve the integrity of the flavours.
Ripe dark and red fruit aromas combine with delicate spiciness on the nose. The palate is full and rich with a velvety texture from the fine grained tannins. The finish is long with great persistence in the mouth supported by good acidity and minerality.