POGGIO LA NOCE
TUSACANY - ITALY
With 2 hectars planted in the heart of Tuscany, a lovely drive up into the hills above Florence, tucked into a sunny patch in the forest, Poggio la Noce is the epitome of boutique winery. The estate was founded by husband and wife team, Enzo Schiano and Claire Beliard, who do most all of the daily work. They grow grapes and olives, have some animals and cultivate a garden for their seasonal food, everything is natural. As passionate foodies, they care what goes into their bodies. Theirs is perfectly positioned,meticulously cared for with a full understanding of ‘you get what you pay for.’ Focused, caring and eager, these 2 are making some terrific wines and are really getting noticed.
The ultimate in ready-to-drink wine, fresh, fruity, composed of 95% Sangiovese grapes. In the future it will be obtained from the new "Le Civette" vineyard, planted at the beginning of 2018 with Sangiovese, Canaiolo and Colorino grapes, but for now it is sprinkled with a touch of Teraldego.
4,000 bottles / 12 pk cs
Sangiovese in purity, is obtained from the vineyard parcel where the soil is particularly stony. The vineyard is called Vigna I Tulipani for the flowering of many wild tulips in spring. It is a medium-bodied, elegant wine with a pleasant freshness. A true expression of how Sangiovese should taste. Elegant.
3,000 bottles / 6 pk cs
The wine with which started their adventure. It is a wine obtained from the oldest Sangiovese parcel, planted in 2000, with a small percentage of Colorino. It is a complex and elegant wine, which requires a long refinement in the bottle. A wine of highly notable quality.
2,000 bottles / 6 pk cs
Vin Santo, Occhio di Pernice, made from mostly Sangiovese grapes and aged in small oak casks . This is a real treat. Not much to come by, and we don't bring much into the states, so get it while you can.
FYI: t it takes the about the same amount of grapes to produce 24 bottles of Vino Nobile as it takes to produce ONE half bottle of Occhio di Pernice? This is due to the fact that the grapes are left to dry on reed mats before they are pressed, so that the skin/pulp ratio decreases notably. Furthermore, almost half of the wine evaporates from the casks during Occhio di Pernice's 10-year-long ageing period.