The wine project that gave birth to the Poggio Mori company was born in 2006.
Poggio Mori is a 25 hectare farm, 9.5 hectares of which are planted with vines, located on slopes, up to 350 mt a.s.l., surrounded by luxuriant countryside.
Initially, the vineyards consisted of Sangiovese and small quantities of Colorino, black Canaiolo and Trebbiano.
They selected only the best vines of an old plot, facing east, to produce Chianti Reserve ‘Bludivigna’.
In 2007, in cooperation with the enologist Andrea Franchetti, 6.5 hectares were planted with Cabernet Sauvignon, Cabernet Franc, Petit Verdot e Merlot, which in 2012 were used to produce IGP ’Sertorius’.
Grapevines have been grown so as to obtain a high quality produce.
The narrow vine spacing, about 8800 plants per hectare grown with guyot training system and the selection of the best bunches directly from the vine keep yields per hectare deliberately low.
So the fruit to be processed are healthy, perfectly ripe and rich in properties and well balanced compounds.
All the work in the vineyards, from pruning to harvest, is done manually so that each plant receives the utmost care.
In the spring 2018, 1.5 ha were densely planted with Marsanne,
Roussanne and Trebbiano for the production of white wines. In
addition, there are 0.3 ha of Malvasia and Trebbiano for vinsanto and 1.2ha of Sangiovese to produce Chianti.
Our main goal in winemaking is to enhance all the best characteristics that the growing season, the soil and the exposure have added to the fruit. Grapes of different varieties are picked separately, when they are perfectly ripe, from the end of August to October. After vinification, carried out by carefully checking every step each variety is aged separately in concrete, terracotta or wood vats.
Poggio Mori winery is proud of their certified organic wines. They
presently produce about 35000 bottles.