- Tasting Notes & Technical Details
Francesco Giuntini of Selvapiana rented this small estate in 1993. His son, Federico Giuntini Masseti, now makes the wine with consultant Franco Bernabei. A blend of Sangiovese, Cabernet Sauvignon and Merlot, this Pomino has a character that is distinct from all other red wines in Tuscany.
The use of French varieties in Pomino dates back to the 1850s, when Vittorio degli Albizi returned from France to Tuscany to take over the family estate and brought with him cuttings from his favourite vines.
Villa di Petrognano’s Pomino is deeply coloured and has a rich bouquet of red and black fruit on the nose. The palate is rounded and rich, with Sangiovese bringing lively acidity to the richer, blackcurrant notes of Cabernet and the supple tannins of Merlot. The Pomino Bianco is a Chardonay-based blend with fresh aromas of plum, medlar, almond and sage, and a distinctive mineral palate.
Planted in 2006/2007, the Guyot-trained vines are situated on dry, stony and well-drained medium Galestro soils at an altitude of 450 metres above sea level with south/south-western exposure. Vine density is 5,500 vines per hectare and farmed using organic practices.
Despite a late frost, 2021 was a successful vintage as the Pomino region wasn't affected due to its high altitude. Summer was warm with some showers, which allowed for optimum growing and ripening conditions for the fruit.
The fruit was hand harvested. After de-stemming and pressing, fermentation took place in temperature-controlled, stainless-steel vats at 16 degrees Celsius with natural yeasts. No malolactic fermentation took place to preserve the characteristics of the grapes. The wine was then racked on fine lees for six months until bottling.
Straw yellow in colour, the nose reveals aromas of elderflower, wild flowers, and almond. On the palate, it is fresh, juicy, and sharp.