Poggio ai Venti Massavecchia 2019
Poggio ai Venti Massavecchia 2019
Serve at: 13°-15°C
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Poggio ai Venti Massavecchia 2019

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Poggio Ai Venti is produced by a vineyard with a clay sublayer with various depths and the presence of travertine and limestone. The year of planting dates back to 2003 arranged with 5000 stumps per hectare all sapling. The vinification takes place in open trunk vats of oak and /or chestnut from about 20/30 hectolitres where the wine stops for 3 years.

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Massa Vecchia Winery

Massa Vecchia is a reality in the municipality of Massa Marittima, on the Metalliferous Hills of the upper Maremma in Tuscany. Founded in 1985 from a vineyard planted in 1972 with Sangiovese and Trebbiano, it has never stopped evolving and now has about 24.5 hectares of which 5 are vineyards, 1.5 are olive groves, 7 are arable land and 11 are woodland. In the early days, the vines were vinified separately to verify their potential and character.

The current interpretation is based on a solid knowledge of the vines, which does not remain fossilised over time but changes according to the characteristics of the individual vintages. The Massa Vecchia winery is founded on the simple but fundamental concept of manipulating the raw material as little as possible throughout the production process, from the vineyard to the bottle. It has been certified organic since 1993, as soon as the law was passed, until 2008, when it embraced the choice of a wine-making process that is as 'natural' as possible, that respects the land and brings 'whole' wines to the table. The characteristics we find in every bottle are territoriality, easy drinking and digestibility.

A lot of work is done in the vineyard, mainly by hand and without chemicals. The only substances used are sulphur and Bordeaux mixture. All the effort put into the vines and the land is aimed at keeping the plants in perfect health in order to extract the maximum from the soil and the vintage. In the cellar the vinification is in open oak and chestnut vats, with maceration during the whole fermentation for 2/3 weeks, both for the whites and the reds. Without filtration, it arrives in old barrels so as not to transmit the taste of wood to the wine. The tendency is not to use sulphur dioxide at all, with the exception of a possible small quantity at bottling only for some wines. Some labels are without added sulphur.

The Querciola vineyard lies on galestro and palombino, calcareous marl and marly limestone in alternating layers. at 220m it is planted with Aleatico, Sangiovese, Alicante, Cabernet Sauvignon and Trebbiano.
The Beruzzo vines on sedimentary soils at 180m are planted with Ansonica and Vermentino, the first, and the second with Malvasia Nera and Malvasia Bianca di Candia.
Finally, the Fornace vineyard has a clayey soil at an altitude of 500m and is planted with Sangiovese.

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