The green gold of the tuscan hills

A fabulous landscape of 2,700 olive trees enfolds Villa Poggio Torselli in a scenic embrace.Most are Frantoio trees, the remainder being Moraiolo, Leccino and Pendolino cultivars. The olives grow on mainly chalk and clay soil at 300 meters above sea level. The intense green color of their oil is flecked with golden yellow and introduces impressive breadth and depth on the nose. Notes of tomato and capsicum emerge, leading into a full-bodied palate with a signature hint of piquancy. Poggio Torselli produces two olive oils, DOP del Chianti Classico and Extra Vergine. Both share the typicity and longevity of sensory perceptions that have always been the hallmarks of Poggio Torselli olive oils.

The cellar

The modern fermentation cellar is housed in three separate buildings.The first section is for fermentation and aging in stainless steel tanks, with a total capacity of more than 3,000 hl.Modern winemaking technology ensures the grapes are transformed as naturally as possible, conserving all the aromas and sensations with which the territory has blessed them. Linked to the fermentation cellar by an underground tunnel are the areas for storing and aging wines in wood. Here,too,tradition melds with modernity to create synergies and complexity through the use of a wide range of containers. Barriques of French and American oak stand next to the larger 15-hl barrels traditionally used by Chianti winemakers. There are also French oak tonneaux in intermediate sizes (350 and 500 l). The final cellar area is refrigerated and climate-conditioned.In it, our bottles are stored in ideal conditions as the wine ages before release to market.

Drying grapes

The most atmospheric room at Poggio Torselli is the area where white grapes are part-dried for Vin Santo. The carefully arranged windows and holes in the floor allow the bunches to dry naturally and evenly on a structure of wooden beams and racks, or on well-ventilated mats. After aging for three years in small barrels of different woods, the resulting concentration of aroma compounds and sugars yields a Vin Santo worthy of Chianti’s finest winemaking tradition.