- Tasting Notes & Technical Details
Alberto Antonini’s family estate is situated in the hills to the north-west of Empoli in western Tuscany. These hills are south and south-west facing, planted primarily with Sangiovese. Poggiotondo has been certified organic since the 2014 vintage and focuses on producing authentic, pure, terroir-driven wines utilising traditional, indigenous grape varieties and local winemaking techniques.
The ‘Rosato’ and ‘Vermentino’ delle Conchiglie are both produced from a selection of the best Sangiovese and Vermentino grapes in the Poggiotondo estate. Grapes for these wines are sourced from plots specially selected by Pedro Parra and Alberto Antonini. His entry-level organic Chianti is vibrant and delicious. The Chianti Superiore is a step up, showing deep, dark fruit and earthiness. The Chianti Classico ‘Terre di Cresci’ is sourced from a seven hectare vineyard in the area known as ‘Cresci’ in Chianti Classico. With an average vine age of 35 years, this is a wine that is vibrant, complex and succulent. Alberto’s flagship wine is the ‘Vigna delle Conchiglie’, made solely from Sangiovese grown in the eponymous vineyard. The name of the vineyard “Conchiglie” means “seashells” in Italian; the soil here is rich in fossilised seashell giving the wine a silky and minerally character with lovely length, depth and definition. The Chianti Riserva ‘Vigna del 1928’, named after the year the vines were planted, is a field blend of Sangiovese, Canaiolo, Colorino, Trebbiano and Malvasia Bianca. It is one of the oldest Chianti vineyards in the region which covers just half a hectare.
The fruit for this wine come from vineyards in the Tuscan village of Cerreto Guidi near the town of Empoli in the Chianti area. The vineyards are located on a south-west facing slope at 100 meters above sea level. The soils here are of marine origin, calcareous with a strong presence of white sea shells that impart elegance and complexity to the wines. The vines are 16 years old on average, trained with vertical shoot positioning and Guyot pruned.
The 2020 vintage began with a mild winter and rainfall was sparse. The sudden cold snap in March, marked by some frost at the end of the month did not cause significant impact. Summer was fairly dry and mild, some rainfall at the end of August regenerated the water reserves and replenished the soils. Harvest took place in September while the grapes were at the perfect level of ripeness. Overall, this particular year produced excellent quality Chianti.
Once at the winery, the grapes were carefully selected before being destemmed and gently crushed. They were then transferred to concrete tanks where spontaneous fermentation took place with indigenous yeasts for around two weeks, followed by malolactic fermentation . After fermentation was complete, the skins were gently pressed in a pneumatic press to extract the juice and then transferred to a combination of cement tanks and 54HL large untoasted oak casks to age.
This wine is a deep garnet red in colour. On the nose, dried oregano aromas are entwined with dark and red cherries. Ripe cherries on the palate are balanced with grainy tannins typical of traditional Chianti, with a vibrant, fresh acidity on the finish.