(sangiovese and canaiolo) is the first Chianti produced in Casentino. Forty per cent of it matures in small wooden barrels and improves in bottle for at least 24 months before being sold. Le Rancole has been the first wine from Casentino to be top of the list in the Italian wine guides.
WINERY: POGGIOTONDO
ESTATE SURFACE: 54 ha of which 4.2 ha vineyards
SOIL COMPOSITION: medium mixed clay, rich in skeletal material
WINE NAME: Le Rancole
APPELLATION: Chianti DOCG
NUMBER OF BOTTLES PRODUCED: 4,000
PRODUCTION AREA: Subbiano (Casentino)
GRAPE VARIETIES: sangiovese and canaiolo
EXPOSURE: north/west facing vineyards
AGE OF VINES: 50 years old
VINEYARDS AVERAGE ALTITUDINE: 350 metres above sea level
PRODUCTION PER HECTARE: 50 quintals
VINIFICATION: destemming and gentle crusching, 15-day maceration with skin contact and frequent pumping
MATURATION: in glass and concrete tanks and wood
AGING: at least 24 months in bottle
COLOUR: ruby red
BOUQUET: fruity and spicy
TASTE: tannic, intense and long lasting
(sangiovese and canaiolo) represents the territory, the tradition and the strong rough character of the people of the valley and its products. It matures in concrete vats, then it improves in bottle for at least 24 months. Poggiotondo is the most typical wine of our farm
WINERY: POGGIOTONDO
ESTATE SURFACE: 54 ha of which 4.2 ha vineyards
SOIL COMPOSITION: medium mixed clay, rich in skeletal material
NAME OF WINE: Poggiotondo (Casentino)
APPELLATION: IGT Toscana
NUMBER OF BOTTLES PRODUCED: 4,000
PRODUCTION AREA: Subbiano (Casentino)
GRAPE VARIETIES: sangiovese and canaiolo
EXPOSURE: west facing vineyards
AGE OF VINES: 50 years old
VINEYARDS AVERAGE ALTITUDINE: 350 metres above sea level
PRODUCTION PER HECTARE: 50 quintals
VINIFICATION: destemming and gentle crusching, 16-day maceration with skin contact and frequent pumping
MATURATION: in glass and concrete tanks
AGING: at least 24 months in bottle
COLOUR: ruby red
BOUQUET: hints of berriers
TASTE: tannic, warm, long lasting with marked sensation of cherry and ripe fruit
(sangiovese and merlot) is produced in the exact number of 666 bottles. Cinzia, who usually looks after the oil production, has come up with the idea of making such soft and captivating wine. It ages in wood and improves in bottle for at least 24 months. The 2007 vintage was the first one produced. C 66 has been greatly successfully and has been often wrongly regarded as a wine dedicated to Cinzia. Actually, C 66 is Cinzia’s wine. For this reason she likes to call it proudly “a woman’s wine for women”!
WINERY: POGGIOTONDO
ESTATE SURFACE: 54 total hectares, of which 4.2 hectares vineyards
SOIL COMPOSITION: medium mixed clay, rich in skeletal material
NAME OF WINE: C66
APPELLATION: IGT Toscana
NUMBER OF BOTTLES PRODUCED: 666
AREA OF PRODUCTION: Subbiano (Casentino)
GRAPE VARIETIES: 90% Sangiovese and 10% Merlot
EXPOSURE: east/west facing vineyards
AGE OF VINES: 50 years old
VINEYARDS AVERAGE ALTITUDINE: 350 metres above sea level
PRODUCTION PER HECTARE: 45 quintals
VINIFICATION: destemming and gentle crusching, 20-day maceration with skin contact and frequent pumping
MATURATION: 24 months in tonneaux
AGING: at least 24 months in bottle
COLOUR: burgundy, shiny
BOUQUET: fruity and spicy
TASTE: vanilla-flavoured, balsamic, long lasting