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Poggiotondo is located in the western part of the Chianti region on the hills that connect the Montalbano with the Arno valley. This region is more directly influenced by the Mediterranean, which gives us a milder climate than other parts of Chianti. Blessed by Mother Nature, these vineyards are planted on unique soils. The entire vineyard area is from marine origin, which has risen over the ages to form a sediment base. This creates an exceptional combination of sites and soils that has been proven through the ages to be perfect for growing grapes. On the surface and even further underground, it is easy to find blankets of fossil seashells. In some areas they are so abundant that they make up the principal component of the soil together with clay. Fundamental to understanding the richness and complexity of this soil, is that the seashells release minerals to the vines through their roots, giving the wines minerality and freshness. The calcium in particular, which is the main component of the shells, is responsible for elegance and complexity during the aging of the wine. Winemaker, Alberto Antonini, graduated in Agricultural Science from the University of Florence with a thesis on vines in virtual extinction in Tuscany. He later attended oenological courses at Bordeaux University and University of California, Davis. After graduating in 1986, Alberto started to work as an assistant oenologist with Frescobaldi. Later he was Technical Director at Col D'Orcia in Montalcino and then moved onto Antinori as Head of Oenology through 1996. Alberto has also spent time working short stints at Robert Mondavi winery, Au Bon Climat and Qupe. Today, Alberto consults in many countries around the world: Italy, Argentina, Chile, California, South Africa, Portugal, Uruguay, Canada, Armenia and Australia. Poggiotondo provides Alberto with the ideal opportunity to combine his wide international experience with traditional winemaking knowledge of his home in Chianti. Vermentino is one of the most exciting white grapes in the world. Its exotic spice and fruit components will match with any dish especially shellfish like crab or lobster. September 2012 Vintners Series Newsletter (.pdf) |
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