Located in the commune of Radda in Chianti, The Fattoria Poggerino winery is one of the properties of a larger estate which used to belong to Prince Ginori Conti, a descendant of one of Florence’s oldest families. Floriana Ginori Conti inherited the winery from her father in the 1970s and in 1980 together with her husband Fabrizio Lanza, began to produce a Chianti Classico with the “Poggerino” label. In 1999 she handed over the property to her two children; Piero and Benedetta Lanza, who had been managing it since 1988. The estate is 106 acres(43 h/a) of vineyard, olive groves, woods, old traditional houses and a 12th century church. 29 acres(12 h/a) are planted with vines most of which are Sangiovese with around 2.5 acres of Merlot. The vineyards are all south/southwest facing and sit at 400-500 meters above sea level. All the vineyards have been certified organic since 2012 and Piero also follows some Biodynamic philosophies and uses some of the preparations. Piero is widely known for his fanatical attention to their vineyards. He believes that it is their responsibility to provide the best care possible to the land to support the natural biodiversity, with the ultimate goal of producing beautiful wines that speak of place and time. They keep the number of times they pass through the vineyard to a minimum so as not to change the soil structure and compact it too much and when a vineyard is to be replanted, it is left fallow for 7 to 9 years and sown annually with green manure to give the land a chance to rest and replenish. At Poggerino the focus is on the three Chianti Classico wines, but they also produce a Rosato, two Toscano IGT wines and a spumante 100% Sangiovese ‘metodo classico’ that is aged on the lees for at least 5 years before release. All three Chianti Classico’s are fermented using native yeasts and in concrete tanks. The Chianti Classico is racked into a mix of 20/25hl of Slavonian oak casks and 4/5hl of French oak tonneau for malolactic fermentation and ageing before being bottled and aged for a minimum of 8 months. The Riserva Bugialla is racked into 20/25hl of Slavonian oak casks for malolactic fermentation and ageing for 18 months before being bottled and aged for a minimum of 12 months. The Chianti Classico (N)Uovo (new egg) is racked to 6.5hl cement eggs for malolactic fermentation and is aged for 12 months before bottling.