"Poggio al Chiuso" Chianti is made with the area's typical grape varietals (Sangiovese, Canaiolo, Colorino) since it was first made in 1971, it has guaranteed authenticity and full respect of the local winemaking tradition.
The grapes are selected and hand picked, then the must undergoes skin maceration in concrete tanks for at least 20 days. After separation from the must, the wine remains in old concrete tanks to complete malolactic fermentation to then age in the bottle for at least three months.
Fresh and full-bodied, this wine is ruby red in colour, showing intense aromas and strength while young. The scent of fresh fruit mingles with the more complex aromas given by the perfect fruit ripening. Good acidity on the palate indicates a good structure and a typical Tuscan character. Aging potential: 3-5 years.