Poggio Argentato 2023

Poggio Argentato’s first vintage is the 1997. It is a blend of Sauvignon Blanc, Petit Manseng, Traminer and Semillon and presents itself as a white wine with a french accent where the good structure, given by Maremma’s terroir, is balanced by the acidity, minerality, and the elegance of northern grape varieties.

Denomination: IGT TOSCANA BIANCO
Variety: 60% Sauvignon Blanc, 30% Petit Manseng, 10% Traminer, Semillon
Alcohol: 13,5%
Total Acidity: 5,4 g/L
Position of Vineyards: Pian di Fiora (Pereta) and San Vittorio (Scansano) altitude 200-250 meters above sea level
Vineyards Exposure: North-East San Vittorio, South-East Pian di Fiora
Vineyards Surface: 6 hectares Pian di Fiora, 3 hectares San Vittorio
Soil: Tufaceous, with a good presence of skeleton, rich in alabaster and a little chalk; San Vittorio is a clayey silt soil, with the presence of quartz and rocks of magmatic origin.
Implantation Date: 2001-2020
Implantation Density: 6500 plants p/hectare
Training System: Guyot
Hectare Yield: 60 ql.
Harvest: end of August – mid-September
Vinification: Soft pressing, maceration for few hours at low temperatures, alcoholic fermentation. Spontaneous malolactic fermentation takes place for one third of the total
Fermentation Temperature: 15ºC in inox steel tanks
Maturation: The grapes are destemmed pressed for a maximum of 4 hours. Pressing pressure never exceeds 0.4 bar. The wine does not go through malolactic fermentation.
Production: 35.000 bottles
Bottle Formats: 0,75 L, 1,5 L
First Vintage Produced: 1997
Profile:Bright straw yellow with golden hints. On the nose it shows notes of orange blossom and aromatic herbs, intertwined with golden apple, mint, pear with hints of lemon and citron. It continues on smooth varietal perfumes of white peach, greenery and lemon leaf. Fresh, tasty sip, which evolves into an elegant and balanced mouthfeel with a persistent finale on mango and white pepper notes.
Food Pairing:Fettuccini with pistacchio pesto; gnocchetti with lobster sauce

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