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Poggio alla Gazze
VARIETY   Sauvignon Blanc

CLIMATE AND HARVEST    The 2010 growing season will be remembered for being one of the latest in recent years. From budbreak on, in fact, the growth stages were some 10 days behind normal, and that slow pace continued through to the harvest. A rainy Spring was followed by a hot, dry Summer, which favoured optimal development of the clusters. Day-time temperatures dropped significantly after August 15, with mornings under 15oC, perfect conditions for ripening, since aromas and acidities were kept at high levels, as well as for the harvest period itself. The picking began 25 August and concluded on 6 September, one of the latest ever for the white grapes.

VINIFICATION AND AGING   The clusters were hand-picked into 15-kg boxes early in the morning and were chilled as soon as they arrived in the winery in order to preserve all of their aromatic potential. After painstaking quality control, the whole clusters were subjected to a slow, gentle pressing, in such a way as to protect them from oxidation.

The best lots of grapes were given an 18-hour maceration on the skins before pressing. After a 12-hour gravity settling, 55% of the must was put into used oak barriques, 30% in new barriques and 15% into stainless steel. Fermentation temperatures did not exceed 18-20°C, and the wine did not go through malolactic fermentation. Maturation on the fine lees lasted six months, with regular bâtonnage through the entire period. The various lots of wine were assembled into the final blend, and the wine was given a light fining before bottling.

The wine was aged a further twelve months in the bottle before release.

WINEMAKERS NOTES   Poggio alle Gazze 2010 is the perfect expression of 2010’s crisp, cool growing conditions, ideal for white wines. It appears a green-tinged straw yellow, with clean-edged floral and fruit notes on the nose, lifted by subtle impressions of toasted oak and vanilla. It opens to a full-volumed, velvet-textured palate, developing fragrant, well-ripened fruit, along with earthy mineral and creamy butter. A lively, juicy acidity supports and propels the progression, right through to a beautiful, lifting finish.
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