90% Sangiovese and 10% Malvasia Nera, all biodynamically farmed, Poggiosecco’s Chianti is a scream of a deal – and might just change your mind about what a natural wine ‘should’ taste like, as well as a Chianti. Achingly bright Sangiovese fruit combo'd with an alluring floral softness, the blend sees fermentation with indigenous yeasts, then aging for one year in cement. Bright cherry, tart pomegranate, and purple pum pop on the palate, complemented by cloves and savory sundried tomatoes, with just enough earthiness and tannin to create that classic Tuscan structure. It's fresh and vibrant with a low-profile framework, robust enough but never imposing or austere. This is what Chianti used to taste like - an everyday charmer.
Poggiosecco was founded in 1967 and has been part of the Consorzio del Chianti ever since; in 2001, the winery set about restructuring toward organic and biodynamic farming for both their wine and olive production. Marco & Guiseppe follow biodynamic principles very closely both in the vineyard and in the cellar, from respecting the calendar and moon phases through the minimal treatments and plant infusions used.