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: 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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