Poggio Verrano is the concrete idea of a visionary: to create red wines that are expression of Maremma, the Southern part of the Tuscany Coast, a landscape of irresistible natural and anthropological beauty. Francesco Bolla is the fourth generation of winemakers who began with making great wines in Soave and Valpolicella. After long time spent expanding the family winery, Francesco decided to start again by himself, returning to the vineyard but this time in Etruscan Maremma. He says: “I was driven here by the love for the sea and Argentario gulf, headland in the beautiful Tuscan archipelago, is only 15 km away. The climate is Mediterranean and the Maremma, as well as the nearby Parco dell’Uccellina, houses a pure nature, very rich in flavors. In addition, the rural culture suits perfectly with the spirit of the project. From the Earth to Wine” Today, Francesco is pleased to have his daughter Valentina working at the estate, to continue the legacy.
Poggio Verrano has a rocky soil of calcareous and clayey nature, south-southwest exposure, height between 170 and 300 m. above sea level and enjoys the shining breezy Mediterranean climate. The vineyards, integrated into the rural surrounding landscape, are 27 ha (67 acres) in size with density of 6.700 vines per ha (2700 per acre) and they are grown with low spurred cordon. The grape varieties are a thoughtful mix of the indigenous Sangiovese and Alicante to “international” Cabernet Sauvignon, Cabernet Franc and Merlot, now perfectly integrated along the Tuscany Coast for many decades.
The modern and functional winery, built following the gravity flow principle on three levels, is fully underground and covered by vines. The fermentation room has small inox vats with punching down the cap, where grapes fall from above; the barrique room is divided in two areas to manage specific temperature and work. The building is reminiscent of the Etruscan style and the use of the estate’s own natural material makes it eco-friendly.
For the wines, selective hand harvest is followed by controlled temperature fermentation and slow maceration; then they are left to mature in French oak barriques and from there to refine in bottles, unfiltered.
For distribution in Singapore only.
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