Poggiosecco s.s.

Via Streda, 28, 50050 Cerreto Guidi (Fi)
Italy

Telephone +39 0328 5378071
Fax +39 0571 55681
info@poggiosecco.it

Hall map

ProWein 2017 hall map (Hall 13): stand E110

Fairground map

ProWein 2017 fairground map: Hall 13

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.18  Toscana

Our products

Product category: Toscana

KERSOS

Kersos is produced by following the scientific principles of modern biodynamic method, application and evolution of the pulses produced by Rudolf Steiner in 1924. We helped the plant to defend itself against parasites with small amounts of sulfur and copper; we have grown the plant without irrigation in order to conserve water; we finally extracted from grapes every gift, supporting the action in the cellar of the natural elements. This wine is only a metamorphosis of the grape and no other substances have been used in its production, even if permitted by laws and disciplines.

LOCATION It is grown on rocky sandstone hills of Montalbano cultivated spurred cordon with a yield of 2 Kg per vine.
GRAPES 100% Cabernet
WINEMAKING The grapes are stripped and crushed in a gentle way to respect the integrity of the skins. The fermentation is done with indigenous yeasts, with frequent pumping and delestage for greater extraction of tannins, aromas and colour from the skins. Clarification is done by decantation without use of any product.
RIPENING The aging and ripening is done in tonneaux of 5 hl for 6 months, and then bottled. For bottling we follow the phases of the moon

Ruby red color with purple almost blue shades. Very intense and fine, elegant herbaceous and vegetal with notes of black berries and black pepper with a menthol
and chocolate gradient. In the mouth it is elegant, soft and round with final balsamic notes.
Alcohol 13,5%.

More Less

Product category: Toscana

AITHERA

Aithera is produced by following the scientific principles of modern biodynamic method, application and evolution of the pulses produced by Rudolf Steiner in 1924. We helped the plant to defend itself against parasites with small amounts of sulfur and
copper; we have grown the plant without irrigation in order to conserve water; we finally extracted from grapes every gift, supporting the action in the cellar of the natural elements. This wine is only a metamorphosis of the grape and no other substances have been used in its production, even if permitted by laws and disciplines.

LOCATION It is grown on the highest hills of Cerreto Guidi (Province of Florence), cultivated spurred cordon with a yield of 2.5 kg per vine
GRAPES 100% Malvasia
WINEMAKING The grapes are stripped and crushed in a gentle way to respect the integrity of the skins. The fermentation is done for 36-48 hours on the skins and after the pressing process for 20-25 days at a controlled temperature. Clarification is done by decantation without use of any product.
RIPENING 3 months in cement tanks and then in bottles.

Straw yellow color with fruity aromas and notes of magnolia, pleasant almond finish.
Important body, good flavor taste and balanced acidity.
Alcohol 13%.

More Less

Product category: Toscana

GINESTRETO TUSCAN RED

Ginestreto is produced on the hills of Cerreto Guidi (Province of Florence) at 250 m.s.l. With Ginestreto, the process of interpretation and evaluation of Sangiovese continues combining this noble grape with another high quality one, such as
Merlot.

LOCATION It is grown on the hills of Cerreto Guidi (Province of Florence).
GRAPES 70% Sangiovese, 30% Merlot
WINEMAKING The grapes are harvested by hand, softly stripped and assembled in fermentation to achieve a perfect harmony between the two varieties. Clarification is done by decantation without use of any product.
RIPENING 3 months in cement tanks and 3 months in bottles.

The color is intense ruby red with hints of prunes and a delicate hint of liquorice. It surprises the palate for the balance between the great structure of the Sangiovese and the softness and freshness of Merlot. In the mouth it surprises with its smoothness and persistence.
Alcohol 12,5% - 13%.

More Less

About us

Company details

The Farm
Poggiosecco Farm is situated in the area of Montalbano on the calcareous and sandstone hills of Cerreto Guidi and Vinci, a land typically dedicated to viticulture and the production of fine wines.
Our vineyards and olive trees lie at the border between the provinces of Florence and Siena, about 100/350 mt. above sea level, with an optimal exposure which allows a perfect ripening of the grapes and olives.
Poggiosecco was funded in 1967 and it is certified organic since 2004 and biodynamic since 2009

The biodynamic choice
We made this ethical choice because it seemed the only possible way of farming considering the historical context in which we live.

As for the work on the soil, biodynamic agriculture aims to establish a balance in the soil, rich of mineral elements and animals expected in nature. Therefore the plants that grow in this area find their natural balance by drawing from an alive soil and subsoil that embody the right nourishment and remedy for the maximum expression of the plant. The result is that it is not necessary the use of chemical pesticides, herbicides,, etc. that have serious side effects on the environment

Our work
Our farming processes follow, as well as seasonality, also a biodynamic calendar based on specific studies and scientific knowledge about the conditions of our solar system and the influences that the planets and their movement have on the force of gravity and levity by acting through the four elements (water, air, earth and fire) on the soil, plants and all living beings.

Through this knowledge we work splitting into four parts the processes affecting biodiversity. Our periods are divided into Radical, Leaves, Flower, Fruit with ascending and descending moon period. The actions we take on the plants and the soil are scanned by these periods; then the pre-dry pruning is carried out in winter with descending moon, while the vines removing is done with moon rising with incineration and reintroduction of the ashes.

Even the pruning or crushing is done in descending moon, as the plant, with a lot of gravitational pressure, has little sap and wound healing will be easier and less traumatic.

Finally, as a defense of the plant's health, we distribute the horn silica in vaporized form into the air at dawn, after a reactivation of an hour. We never introduce any dead or chemical fertilizer in the soil; instead in alternate rows we sow green manure (legumes, grasses, composite), with the introduction of horn manure and biodynamic preparations sprinkled on the soil to activate micro-fermentation processes and the development of active microorganisms that go to energize, revitalize and then purify the soil.

During the seasons, the succession of these operations gives a balance to our plants and soil. The result is the harvest of healthy fruits, intact from the organoleptic point of view.

Treatments
Our treatments are limited to truly infinitesimal doses of low molecule copper sulphate (S2O), flake of lime and sulfur mining. To prevent from botritis we use clays, bentonite, ZAB. Against the moth we use bacillus turgensis activated with brown sugar. With these very natural and respectful practices we avoid the degeneration of the environment and also of the berries that we're going to turn into wine.

In any ecosystem biodiversity is a necessary and sufficient condition to ensure the balance and the gradual strengthening of every living manifestation in it, whether it be from plants, animals or humans. Recent studies (Japan) show that the evolution of one of the basic preparations used in biodynamic has had an extremely invigorating and life-giving effect in the context of critical nuclear contamination of the territory.

The elements used in biodynamic have infinitesimal size, similarly to what happens in homeopathy with the active principle and its activation to release all the energy contained in low doses. So for example in both organic and biodynamic wines the dose of metabisulphite is 2 grams per quintal of grapes, against the 150 grams of conventional wines

The wine-making
The great work done in the vineyard is a prerequisite to the realization of organic and biodynamic wine. Without a proper initial work it is not possible to get high quality products: basically in the cellar the main goal is to achieve the highest expression of the terroir, that means 'to include a specificity of soil, topography, climate, landscape and biodiversity ".

The vinification is made biodynamically with oxygenation and cooling through light and air with pumping over and punching. In the heat of fermentation we do "delestages" so as to slow down the fermentation and lower the temperature. After the alcoholic fermentation we wait a few days to help the malolactic fermentation which develops aromas and flavors. Soon after this we do the process of racking and we add 2 grams per quintal of metabisulfite to purify the wine. Then we transfer the wine into large concrete vats where in the winter take place the processes of aging and fining. Finally we bottle by filtering in cartons.

The biodynamic wine has a micro-alcholic fermentation process equal to the organic wine while the malolactic fermentation is longer and lasts until the maceration on the skins. As soon as we perceive the small odor of acetaldehyde oxidation we transfer the wine in oak barrels (only the first squeezing liquid is transferred, which is "flower ").
The wine sits in oak barrels during the winter rounding its body and then is transferred back in the vat before the summer and then back again in the barrels after the harvest. The wine is bottled the following spring. Each movement is made according to the ascending moon choosing flower or fruit day, depending on the characteristic selected for the wine

More Less