Poggiotondo 'Vigna delle Conchiglie' Chianti Riserva

  • Poggiotondo 'Vigna delle Conchiglie' Chianti Riserva
  • Poggiotondo 'Vigna delle Conchiglie' Chianti Riserva

Poggiotondo 'Vigna delle Conchiglie' Chianti Riserva


AVAILABILITY: 1 in stock

Grape Sangiovese
Style Dry, Red, Full Bodied, Black and Red Fruit, Spice, Rich, Fresh, Smooth, Elegant, Complex
Country Italy
Region Chianti, Tuscany
Volume 75cl
ABV 14%
Dietary Vegetarian, Vegan, Sustainable, Organic, Practising Biodynamic


Poggiotondo 'Vigna delle Conchiglie' Chianti Riserva is a mid to light garnet Italian wine that offers ripe, dark and red fruit aromas and a tantalising spiciness. On the palate, the wine is full and rich, with exquisite tannins that create a velvety texture and a long finish with great persistence. Enjoy this complex and rewarding Riserva with Tuscan style cuisine, red meats and pasta dishes.

About the Producer

The Poggiotondo estate is situated in the hills to the northwest of Empoli in western Tuscany. These hills are south and southwest facing, and are planted primarily with Sangiovese. Alberto Antonini’s estate has been certified organic since the 2014 vintage. His aim is to make wines with a strong sense of place, which exemplify the very best from Chianti.

Vineyard and Winery

This wine is made solely from Sangiovese grapes grown in a one hectare vineyard planted in 1990. It is situated on top of a southeast facing hill and is called "Vigna delle Conchiglie", at an altitude of 100 meters above sea level. The name comes from the old marine soils which are rich with calcareous seashells (conchiglie). Planting density is 5,950 vines per hectare, trained with vertical shoot positioning and Guyot pruning. Yields are kept low at less than a kilogram per vine, the equivalent of 5 tonnes per hectare.

Grapes were hand-picked into small 16 kilogram cases before being gently destemmed, crushed and loaded into fermenters using a gravity flow system. Fermentation took place in 500 litre rolling oak fermenters with native yeasts at a maximum temperature of 28°C for 10-12 days. Native yeasts were used to preserve the character of the single vineyard. The cap was punched down several times a day to optimise extraction of colour and flavour. The wine underwent 7 days of maceration on the skins post-fermentation. It was then racked into tight-grained untoastedFrench oak barrels (16.5 hectolitre capacity), of which 20% was new, for 20 months, during which time malolactic fermentation took place. The wine was then bottled without fining or filtering.