Participant Route USA Premiere ProWein 2019

Az. Agr. Poggio La Luna di Elisabetta Tommasoni

Loc. Ragnaie, 58, 58054 Sacansano (GR)
Italy

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ProWein 2019 hall map (Hall 16): stand E31

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ProWein 2019 fairground map: Hall 16

Contact

Elisabetta Tommasoni

Phone
+393356594040

Email
elisabetta@poggiolaluna.it

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Product category: Wines from Toscana

MORELLINO DI SCANSANO


Production zone:  Scansano - Tuscany Maremma - Italy
Vineyard elevation: 270 m a.s.l.
Soil type: volcanic with high percentage of gravel
Planting density:  4,500 plants/HA
Yield per Ha: 60 QL/HA
Harvesting year: 2017
Grape variety: Sangiovese 100%
Vine training method: Cordon spur pruning
Harvesting period: second half of September

Vinification: Grapes picked by hand with careful selection of the bunches. Stripped and lightly pressed. Spontaneous fermentation (without the use of selected yeasts) at a controlled temperature for 10 days. Maceration for 8 days. During maceration, th efermenting must is repeatedly pumped over and  pressed in order to increase aroma extraction. It is then submitted to racking with very soft marc pressing, to avoid overly aggressive extractions. The wine is then decanted to remove the heavier lees and partly transferred to French oak barrels for about 9 months.

Alcohol content:1 4.5%
Total sulphur:  40 mg/l
TASTING NOTES:
Sight: wine is clear with a bright and intense ruby red colour.
Smell: very fragrant, with marked complex fruity aroma. A complexity played between the sour-sweet notes of the fruit and floral, balsamic and spicy notes; marked aromas.
Taste: it is structured but without excess, not excessively tannic. A right balance between tannins and alcohol, that are integrated to make the wine very pleasant.
Fruity imprint, between raspberry and cherry with sapidity; excellent persistence.
WHAT YEAR WAS 2017?
In terms of weather conditions, the year was marked by very little rainfall and rather high temperatures; such weather had not occurred in many years. In the management of the vineyard, we at Poggio la Luna did not perform any defoliation and trimming, in order to protect grapes from excessive solar radiation. The 2017 weather has also encouraged the growth of healthy clustersand allowed us decreasing the amount of plant-health measures to a minimum. In short, 2017 was an “excellent year” certainly from the point of view of quality with healthy grapes and no use of chemicals in the cellar, even if the scarcity of rain has made the production very limited: in a few words, the 2017 wine is not abundant, but excellent!

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Product category: Wines from Toscana

PRIMO VERE DOC MAREMMA TOSCANA


Designation: D.O.C. MAREMMA TOSCANA ROSSO

Production zone:  Scansano - Tuscan Maremma
Vineyard elevation: 270 m a.s.l.
Soil type: sandstone with high percentage of gravel
Planting density: 4,600 plants/HA
Yield per Ha: 70 QL/HA
Harvesting year: 2017
Grape variety: 85% Sangiovese - 15% Merlot
Vine training method: Guyot and cordon spur pruning
Harvesting period: late September
Vinification: Grapes picked by hand with careful selection of the bunches. Stripped and gently pressed. Spontaneous fermentation (without the use of selected yeasts) at a controlled temperature for 10 days. During fermentation, the must is repeatedly pumped over and pressed in order to increase aroma extraction. At the end of fermentation, the contact between marcsand wine is extended by one week. Wine is then submitted to racking with very soft marc pressing, to avoid overly aggressive extractions. It is then decanted to remove the heavier lees.
Alcohol content: 14.5%
Total sulphur: 52 mg/l
TASTING NOTES:
Sight: wine is clear with a velvety ruby red colour. 
Smell: forest red fruits like wild blackberries, raspberries and currant are very clearly recognisable, along with typical Sangiovese floral aromas, such as violet. 
Taste: you will discover a pleasantly soft and round wine, with a good persistence. The best companion for all occasions.
 
WHAT YEAR WAS 2017?
In terms of weather conditions, the year was marked by very little rainfall and rather high temperatures; such weather had not occurred in many years. In the management of the vineyard, we at Poggio la Luna did not perform any defoliation and trimming, in order to protect grapes from excessive solar radiation. The 2017 weather has also encouraged the growth of healthy clustersand allowed us decreasing the amount of plant-health measures to a minimum. In short, 2017 was an “excellent year” certainly from the point of view of quality with healthy grapes and no use of chemicals in the cellar, even if the scarcity of rain has made the production very limited: in a few words, the 2017 wine is not abundant, but excellent!
 

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Product category: Wines from Toscana

L'UNA IGT TOSCANA. VERMENTINO

Denomination: Indicazione Geografica Tipica (typical geographical indication )
Production zone: Scansano (GR) – Maremma Toscana, Italy;
Vintage: 2016
Grape mix :Vermentino
Average vineyard altitude: 250 metres a.s.l.;
Yield per hectare: 68 q;
Planting density: 4,600;
Training system: Spurred Cordon;
Harvest time: second half of September
Fermentation methods: collection and storage of grapes with dry ice.Pressing at low temperature in an inert atmosphere; fermentation of the juice at a controlled temperature (max 16 ° C).
malolactic fermentation: not performed.
Ageing: steel for six months with the fine lees. BATONNAGE 
Bottling: March following the harvest.
Serving temperature:  12° C;
Alcohol by volume: 13%;
Total sulphur dioxide: 61mg/l.
Description:
bright straw yellow. The bouquet is characterized by floral and fruity notes enriched with intriguing mineral nuances. When tasted very fresh and fruity, with pleasantness and character, with intense fruity notes among which the memories of green apple, melon and banana. It equipped with a good structure very inviting and never dull wine. persistent and consistent final with hints detected by smell.
 

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Product category: Wines from Toscana

LUNARIUS DOC MAREMMA TOSCANA SYRAH


“That mysterious law, which causes certain normal processes, such as gestation, as well as the maturation and duration of various diseases, to follow lunar periods” (Darwin)
 
Production area: Scansano – Maremma Toscana
 
GRAPE VARIETIES: Syrah 85% Sangiovese 15%
 Alcohol by volume: 14%
 
THE VINEYARDS: altitude270 m.   Age: 17 years old
Planting density: 4,500 vines per hectare
Yield per hectare: 70 QL/HL
Training system: spurred cordon

HARVEST: Vintage: 2016
Picking time: second half of September with close attention paid to ripening curves
Picking method: grapes hand-picked with careful bunch selection

WINEMAKING: Spontaneous fermentation(no added yeasts)
Ageing: in French oak barriques for 9 months and then in the bottle for 6 months prior to release for sale

DESCRIPTION: a red wine of enveloping softness, a marriage between local characteristics and the unique features of an international grape variety made in the Tuscan style. Powerful and, at the same time, naturally pleasant tasting. An attractive aroma profile with red fruit, spices and cocoa and Syrah’s characteristic black pepper nuances. Soft tannins, lovely balanced acidity. A generous, complex wine with tertiary aromas which, over time, take over from the fruity notes.
 
Food pairings:The ideal choice for those wanting to try a typical wine from the local terroir. It is at its best with full-flavoured dishes but can also be enjoyed on its own. A ‘contemplative’ wine.
Tasting tips: We recommend you open the bottle at least an hour before drinking and serve in a medium-to-large size balloon or wide bowl glass to enable the wine to breathe.
Recommended serving temperature:   18° / 20°C   
 
 
 
 

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Product category: Wines from Toscana

L'UNO DOC MAREMMA TOSCANA SANGIOVESE

Denomination: Denominazione di Origine Controllata (Controlled denomination of origin) «Maremma Toscana»;
Production zone: Scansano (GR) – Maremma Toscana, Italy;
Available Vintages: 2015 - 2016

Grape mix:Sangiovese 85%, Ciliegiolo 15%;
Average vineyard altitude: 250 metres a.s.l.;
Yield per hectare: 68 q;
Planting density: 4,600;
Training system: Spurred Cordon;
Vinification: Red wine fermentation with cold skin contact pre-fermentation period;
Fermentation temperature: 26 °C;
Length of fermentation:1 5 days;

Serving temperature: 16° C;
Alcohol by volume: 13,5%;

Total sulphur dioxide: 56mg/l.
 
DESCRIPTION:
L’Uno (meaning ‘first’ in Maremma dialect) red wine made with a careful selection of Sangiovese (85%)and Ciliegiolo (15%)grapes from a little old vineyard in Scansano, an area where the climate is especially favourable and guarantees perfect grapes. Yields are deliberately kept very low, with vineyard work guaranteeing top quality raw materials. The grape harvest is all done strictly by hand and a first grape selection takes place in the vineyard. The wine is made with native yeasts and three-week long skin contact, and then aged in steel only for 10 months. The goal is an easy drinking, zesty and fruity wine right from the first sip.
Grape cultivation and winemaking follow organic processes, which ban the use of various substances. Organic farming, in fact, uses neither general chemical substances (fertilisers, weed killers, fungicides, insecticides and pesticides in general) nor Genetically Modified Organisms (GMOs). At Poggio La Luna our commitment is to making organic wine, offering consumers products which are as genuine as possible.

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Product category: Wines from Toscana

DIANA ROSE WINE

DIANA  ROSE WINE
Denomination:TuscanyProtected Geographical Origin
Production zone:Scansano - Tuscan Maremma
Grape variety:Sangiovese - Ciliegiolo
Harvesting year:2018
Alcohol content:13%
 
PRODUCTION AREA:
Gentle hills exposed to the Grecale and Maestrale winds
Vineyard elevation: 270 m a.s.l.
Soil type: volcanic with high percentage of gravel
THE VINEYARD:
Grapes exclusively from the San Pellegrino vineyard, so named as legend has it that the saint stopped in the area during his pilgrimages.
Grown organically without the use of pesticides, the grapes are treated when necessary with limited quantities of copper and sulphur and fed with organic substances.
Age of the vineyard:19 years old
Planting density:4,700 plants/HA
Yield per Ha:80 QL/HA
 Vine training method: Cordon spur pruning andguyot
 
HARVEST:Picking time: second half of September
Picking method: the grapes are always picked by hand and placed into small crates. During the harvest dry ice is added in order to lower the temperature and protect the grapes from oxydation.
WINEMAKING METHOD: Red grapes vinified using traditional white wine methods
Whole grapes are gently and slowly pressed to ensure that the juices remain in contact with the skins, drawing out precious aromas. The drained must is transferred into temperature-controlled stainless-steel vats where a static clarifying process takes place followed by fermentation using native yeasts.
Malolactic fermentation: not performed
AGEING:in stainless-steel on the fine lees for 5 months.
FURTHER MATURING:in the bottle from the April after the harvest onwards.
DESCRIPTION:luminous, full cherry pink, it releases wild strawberry and raspberry aromas and pale rose floral notes. On the palate, its releases charming fruity notes enlivened with savoury and crisp nuances.
 
FOOD PAIRINGS: Excellent with fish starters, rich but delicate dishes such as risottos, with some salamis, white meats and vegetable dishes, as well asdesserts and fruit.

Recommended serving temperature: 12°
 
 
 
 
 

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Product category: Wines from Toscana

L'UNA 2018 VERMENTINO CHARDONNAY

L’UNA
Denomination:Protected Geographical Origin Tuscany
Company converting to ORGANIC Farming
 
INTERESTING FACT: each phase of the moon corresponds to a different energetic state far humans, ani mais and plants. This Vermentino is the expression of the authentic Maremma with its vines which have always grown in this magical soil.
 
Production area:Scansano - Maremma Toscana
Grape varieties: Vermentino 70% Chardonnay 30%
Harvest Vintage: 2018
Alcohol by volume: 13 %
 
PRODUCTION AREA:
Gentle hills exposed to the Grecale and Maestrale winds
altitude: 270 m.
Type of soil: sandstone with a high stone and pebble content and plenty of shells, leftover from the sea that used to cover the land in ancient times.
 
THE VINEYARDS:
Grown organically without the use of pesticides, the grapes are treated when necessary with limited quantities of copper and sulphur and fed with organic substances.
Age: 12 years old
Planting density:4,500 vines per hectare
Yield per hectare:70 QL/HL
Training system:spurred cordon
 
HARVEST:Picking time: second half of September
Picking method: the grapes are always picked by hand and placed into small crates. During the harvest dry ice is added in order to lower the temperature and protect the grapes from oxydation.
WINEMAKING METHOD:the Vermentino and Chardonnay grapes are vinified separately. The Vermentino is left on the skins for around 12 hours in a carbon dioxide saturated atmosphere at 7°C and later pressed very gently at a low temperature in an inert atmosphere with dry ice. The free-run juice is then fermented at a controlled temperature (max. 16°C).
The Chardonnay is left to ferment naturally in barrels (without added selected yeasts) and the fermenting mass undergoesbâtonnage.
AGEING:in the bottle from the April after the harvest onwards.

DESCRIPTION:straw yellow coloured dry white wine with warm golden highlights. Aromas of broom, plums and acacia honey. Crisp, long and fruity finish.
 
FOOD PAIRINGS: an extremely versatile wine which goes perfectly with both fish pasta and rice dishes and fried fish and soups. Good with cheese and as an aperitif and whenever a crisp, pleasantly acidic, palate-cleaning wine is called for in order to get the gastric juices flowing. Full-bodied, but not excessively so, the wine is the perfect foil for a delicate risotto. It also goes extremely well with a Neapolitan pizza, but not with oysters!

Recommended serving temperature: 12°
 
 
 
 
 

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Product category: Wines from Toscana

MORELLINO DI SCANSANO

DESIGNATION:MORELLINO DI SCANSANO
Protected and Guaranteed Designation of Origin

       CERTIFIED ORGANIC WINE
 
INTERESTING FACT:
The Morellino di Scansano DOCG denomination encompasses the whole of the range of hills between rivers Ombrone and Albegna. Morellino is the Tuscan name of the grape variety the wine is made from – the Sangiovese - but the regulations allow for up to 15% of other native grape varieties



Production zone:Scansano - Tuscan Maremma
Grape variety:Sangiovese
Harvesting year:2018
Alcohol content:14%
 
PRODUCTION AREA:
Gentle hills exposed to the Grecale and Maestrale winds
Vineyard elevation: 270 m a.s.l.
Soil type: volcanic with high percentage of gravel
 
THE VINEYARD
Grown organically without the use of pesticides, the grapes are treated when necessary with limited quantities of copper and sulphur and fed with organic substances.
Age of the vineyard:19 years old
Planting density:4,500 plants/HA
Yield per Ha:60 QL/HA
 Vine training method: Cordon spur pruning andguyot
 
THE HARVEST
Picking time:first week of October, at ideal phenolic maturity.
Picking method:the grapes are always hand-picked, very early in the morning when it is still dark and the grapes are still cool from the night, which is the perfect temperature for picking.
WINEMAKING:
The destemmed grapes are lightly pressed. Spontaneous fermentation(without using selected yeasts) at controlled temperature and 10 days on the skins. Pumping over and punching downoperations are performed during the maceration on the skins in order to extract as much aroma
 
as possible. The wine is then racked with a very soft pressing of the marc to avoid overly aggressive extraction. The wine is then decanted to remove the heavier lees and part of it is transferred into 2nd-fill French oak barrelsfor around four months.
Malolactic fermentation occurs spontaneously after racking.
TASTING NOTES:
Sight:wine is clear with a bright and intense ruby red colour.
Smell:very fragrant, with marked complex fruity aroma. Acomplexity played between the sour-sweet notes of the fruit and floral, balsamic and spicy notes; markedaromas.
Taste:it is structured but without excess, not excessively tannic. A right balance between
tannins and alcohol, that are integrated to make the wine very pleasant.
Fruity imprint, between raspberry and cherry with sapidity; excellent persistence.
 
FOOD PAIRINGS:
A wine you can enjoythroughout a meal, it pairs perfectly with typical Maremmacuisinewith its rich savoury flavours. The wine can also be served with a range of starters(such as local cold cuts or Tuscan crostini made with chicken liver) or meat ragoutpasta. With its intense, full-bodied flavour it goes perfectly with red meatsand roasts and braised meatsin particular, as well as barbecued meats and stews. It is also excellent with game such as wild boar, pheasant and hare. A classic pairing is with tasty hare pappardelle.
 
TASTING TIPS:
Recommended serving temperature:18° / 20°C
Best glass to use:  A large round balloon glasswill bring out its aromas and flavours.
 

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Product category: Wines from Toscana

VIN DELLA LUNA red wine Sangiovese

VIN DELLA LUNA   
Denomination:Protected Geographical Origin Tuscany
Company converting to ORGANIC Farming
 
INTERESTING FACT: The “governo”method was used for the first time in 1837 by Baron Ricasoli in Chianti to make wine that is centred on the crispness, pleasantness and liveliness of its fruit.
Mario Soldati talks about this method at lengthin his bookVino al Vino:              Obtaining a ‘governed’ wine at harvest time involves taking part of the grapes - the healthiest and finest, ripest Sangiovese – picking the bunches early and leaving them for six weeks on wooden racks in the air to dry out. Once pressed these grapes produce a must which, when added to the wine which has just finished fermenting and has used up all its sugars, triggers a second fermentation which continues until spring.

Production zone:Scansano - Tuscan Maremma
Grape variety:Sangiovese
Harvesting year:2018
Alcohol content:13,5%
 
PRODUCTION AREA:
Gentle hills exposed to the Grecale and Maestrale winds
Vineyard elevation: 270 m a.s.l.
Soil type: volcanic with high percentage of gravel
 
THE VINEYARD:Grapes exclusively from the San Pellegrinovineyard, so named as legend has it that the saint stopped in the area during his pilgrimages.
Grown organically without the use of pesticides, the grapes are treated when necessary with limited quantities of copper and sulphur and fed with organic substances.
Age of the vineyard:19 years old
Planting density:4,500 plants/HA
Yield per Ha:60 QL/HA
 Vine training method:Cordon spur pruning andguyot
 
THE HARVESTPicking time: mid-September for the first fermentation grapes and early October for those to be used for the second fermentation.
Picking method: the grapes are always hand-picked, very early in the morning when it is still dark and the grapes are still cool from the night, which is the perfect temperature for picking.
WINEMAKING METHOD:Natural fermentation without selected yeasts.
Low-temperature vinification (max 27°C) with 6 days on the skins and decanting once fermentation is complete.
In the meantime, the grapes to be used for the second fermentation, the ‘governo’ grapes, are left to dry on wooden racks until they lose around 15% of their weight. After around four weeks of
 
 
drying, they are destemmed, pressed and added to the already fermented Sangiovese. Fermentation continues until all the sugars are used up and themalolactic fermentation is naturally activated at the end of the first fermentation.
AGEING:in stainless-steel on the fine lees for 3 months.
BOTTLE AGEING:from the April after the harvest onwards.
DESCRIPTION:Sangiovese Governo Toscano IGT isa bright ruby red coloured wine with immediately intense and intoxicating mixed berry aromas.  It then wraps around the palate and reveals a well-balanced flavour, soft tannins and a pleasant acidity.

FOOD PAIRINGS:
SOMMELIER’S ADVICE:Try it with an excellent Florentine steak, letting the spicy notes, which really bring out its flavours, wash over you. It is excellent with game-basedmain dishes: try the ‘governo’ with Maremma wild boaror pheasant with mushrooms.
For pasta dishes,an egg pasta with a ragout sauceis excellent with Vin della Luna but so is a rustic pasta and beanswhich will leave you with a pleasant contrast between the sweetness of the beans and the mild acidity of this excellent red wine.

TASTING TIPS:
Recommended serving temperature: 18° / 20°C
Best glass to use:  A large round balloon glasswill bring out its aromas and flavours.
 

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Company news

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Jan 10, 2019

ORGANIC FARM POGGIO LA LUNA

NATURAL WINEMAKING
Our estate prioritises harmony over efficiency, love over chemistry, safeguarding the land over profit.And not just because it is good for the planet but because it tastes good too.

TERROIR-LOCATED WINES
Scansano is located between two rivers, the Ombrone and the Albegna, in a still uncontaminated and slightly untamed area of the Tuscan Maremma. Here, on these gentle hills, vines alternate with olive groves, and roe deer are the wine growers’ traditional foes. It is a land which has been inhabited since the days of the Etruscans who always identified the best sites for their settlements.

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About us

Company details

My objective? To make a wine which is also ‘good’ for the environment. A wine which contains no pesticide residues (not even the minimal levels allowed by law), only the grapes it is made from. Grapes grown on vines with no help from chemical or what are referred to as ‘synthetic’ fertilisers, the fruit of the land and the unfolding seasons which provide a sufficient amount of water and sun to ensure that the best grapes can be picked by man, rather than machine. My dream is that everything which ends up in the wine glass is solely derived from that which the vines have been able to draw out from the unpolluted earth through their roots and from the clean air, rain and sun through their leaves. Is this a dream? Perhaps. But we at Poggio la Luna are working to make it come true through our hard work and passion. (Elisabetta Tommasoni)

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Company data

Sales volume

< 1 Mio US $

Export content

max. 50%

Number of employees

1-19