Articles Catalog

Denomination: Rosso di Montepulciano DOC
Grape varieties: 80% Prugnolo gentile, 15% Canaiolo Nero, 5% Colorino
Vinification: fermentation for 12 days in 25/30 hl stainless steel vats at a controlled temperature of 26°-28°C.
Maturation: 6-8 months in 20 hl oak barrels 
Bottles per year: 18.000-20.000
Format: 0,75lt
Pairing: pasta with white ragout, white meats, and charcuterie.

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Denomination: Vino Nobile di Montepulciano DOCG
Grape varieties: 80% Prugnolo gentile, 10% Canaiolo Nero, 10% Colorino
Vinification: fermentation for 12 days in 25/30 hl stainless steel vats at a controlled temperature of 26°-28°C.
Maturation: 24 months in 20 hl oak barrels
Fining in a bottle: 6-8 months
Bottles per year: 30.000-40.000
Format: 0,75lt
Pairing: pasta with meat ragout, game birds, mature cheese.

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Denomination: Vino Nobile di Montepulciano DOCG
Vineyard/Cru: Pietra Rossa
Grape varieties: 80% Prugnolo gentile, 10% Canaiolo Nero, 10% Colorino
Vinification: fermentation for 18 days in 25/30 hl stainless steel vats at a controlled temperature of 26°-28°C.
Maturation: 30 months in 10/15 hl oak barrels
Fining in a bottle: 8-10 months
Bottles per year: 8.000-10.000
Format: 0,75lt
Pairing: pasta with meat ragout, game, mature cheese.

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Denomination: Chianti Classico DOCG
Vintage: 2019
Grapes: 95% Sangiovese, 5% Colorino
Vinification: fermentation and maceration in steel vats for about 15/20 days
Ageing: in 25 hl Slavonian oak barrels in third passage barriques for 18/24 months before bottling. At least three months of refinement in the bottle.
Alcoholic strength: 13% vol.
Colour: intense ruby red with violet reflections.
Characteristics: warm, full-bodied, with good freshness, harmonious, velvety.

Il Poggiolino was bought in 1974 by Carlo Pacini. The great passion for nature and the sensitivity towards the territory have meant that two generations always followed one another with a great desire to create authentic wine. With these assumptions, the winery has expanded to about 25 hectares, divided into vineyards, olive trees, and forests.

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Natural liqueur, obtained from the infusion of mint leaves. It is particularly suitable for the preparation of traditional Italian desserts. 

Format: 0,5lt
Alcohol content: 17% vol.

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The raw materials 
Miele in Culla, or Honey in the cradle, is obtained from the union between Tuscan honey and the first quality beeswax, resulting in a unique and delicious, high-quality product. 
Miele in Culla brand was born from the desire to offer its customers a high-quality product capable of preserving all the flavor of honey just released from the hive without alterations of any kind. The use of selected and certified raw materials was necessary and fundamental.

THE WAX:
purchased by the Il Pungiglione Agricultural Cooperative, responsible for ensuring the cleanliness and quality of the wax. The jar is reusable. 

Denomination: Toscana IGT
Production area: Cervognano, Montepulciano (SI)
Vintage: 2018
Grapes: Sangiovese, Merlot, Cabernet Sauvignon, Syrah e Petit Verdot
Vinification: The grapes are harvested manually in small crates. After destemming and soft pressing, fermentation with ambient yeasts takes place in oak vats for about 8/10 days at controlled temperatures between 27 and 30°C. Then the maceration continues for another ten days. In the initial phase, pumping over and manual punching down are carried out.
Ageing: The wine is aged in small French oak barrels ranging in capacity from 225 to 350 lt made from wood harvested in the forests of the Central Massif. After a period ranging from 12 to 18 months, depending on the characteristics of the vintage, it is placed in barrels blended after refining.
Bottle ageing: 4 years before release
Format: 0,75lt
Ageing potential: a few decades, so the optimum maturation period we
recommend varies depending on the vintages from the fifth to the eighth year after the harvest
Pairing: pasta with meat ragout, game, mature cheese.

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