Red Wine

Category: Dry red wine
Appellation: Juliénas AOC
Production area: Beaujolais, Bourgogne, Francia
Vintage: 2022
Grape varieties: Gamay Noir 100% 
Alcohol strength: 13% by vol.
Service temperature: 15-16°C
Certification: High Environmental Value (HEV) Level 3
Ageing potential: 5 years
Bottle size: 0,375lt

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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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Category: Dry red wine
Appellation: Saint-Amour AOC
Production area: Beaujolais, Bourgogne, Francia
Vintage: 2022
Grape varieties: Gamay Noir 100% 
Alcohol strength: 13% by vol.
Service temperature: 15-16°C
Certification: High Environmental Value (HEV) Level 3
Ageing potential: 5 years
Bottle size: 0,375lt

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Category: Dry red wine
Appellation: Saint-Amour AOC
Production area: Beaujolais, Bourgogne, Francia
Vintage: 2021
Grape varieties: Gamay Noir 100% 
Maturation: 24 months in barrique
Alcohol strength: 13% by vol.
Service temperature: 16-18°C
Certification: High Environmental Value (HEV) Level 3
Bottle size: 0,75lt

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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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Denomination: Vino Nobile di Montepulciano DOCG
Vineyard: V. del Nocio
Vintage: 2018
Production Area: Cervognano, Montepulciano (SI)
Grapes: 100% Sangiovese (Prugnolo Gentile)
Vinification: After careful selection of grapes in the vineyard, the bunches are destemmed and softly pressed. Fermentation occurs in oak vats that are filled to no more than two-thirds capacity and use indigenous yeasts. The fermentation lasts about ten days at a controlled temperature of about 27-31°C. Short pumping overs are carried out in the initial phase, and manual punching down of the cap. In some cases, maceration continues for another 7-10 days after fermentation.
Maturation: The single Nocio Cuvées are aged separately in Slavonian or French oak with a capacity ranging from 5 to 10 hl. Maturation lasts from 18 to 24 months. The final blend is made at the end of the maturation using different percentages of the single Cuvées and according to the characteristics of the harvest.
Ageing: in the bottle: for about a year before release.
Bottles per year: approximately 5,000
Format: 0.75lt
Ageing potential: Nocio can age for decades. However, the optimal maturation period varies according to the vintage, generally from the fifth year following harvest.
Pairings: first courses based on game meat, a game in general and aged cheeses.

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Denomination: Vino Nobile di Montepulciano DOCG
Vineyard: Vigna del Nocio
Vintage: 2015
Production Area: Cervognano, Montepulciano (SI)
Grapes: 100% Sangiovese (Prugnolo Gentile)
Vinification: After careful selection of grapes in the vineyard, the bunches are destemmed and softly pressed. Fermentation occurs in oak vats that are filled to no more than two-thirds capacity and use indigenous yeasts. The fermentation lasts about ten days at a controlled temperature of about 27-31°C. Short pumping overs are carried out in the initial phase, and manual punching down of the cap. In some cases, maceration continues for another 7-10 days after fermentation.
Maturation: The single Nocio Cuvées are aged separately in Slavonian or French oak with a capacity ranging from 5 to 10 hl. Maturation lasts from 18 to 24 months. The final blend is made at the end of the maturation using different percentages of the single Cuvées and according to the characteristics of the harvest.
Ageing in the bottle: for about a year before release.
Bottles per year: approximately 5,000
Format: 0.75lt
Ageing potential: Nocio can age for decades. However, the optimal maturation period varies according to the vintage, generally from the fifth year following harvest.
Pairings: first courses based on game meat, a game in general and aged cheeses.

Wine scores:
Wine Spectator – 95 points
Doctor Wine  – 96 points
SlowWine 2019 – Grande Vino

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