90% vineyards, 10% cellar, 100% sustainability.
A holistic approach to viticulture and winemaking, this is what “Green Vision” means for Poggio Torselli; vineyards as part of a bigger organism, interconnected with all living things. A strong, indissoluble bond between vines and land, nature and human beings.
More than just organic or biodynamic, Poggio Torselli’s philosophy is a deeply sustainable approach to farming and viticulture; made out of respect and profound understanding of vine’s natural lifecycle and wellbeing, in every season and over the years for the future generations to come.
A “Green Vision” not just as a set of practical methodologies, but as a long term plan with the ultimate goal of reaching the perfect balance in the vineyards between the soil, the plants and the surrounding environment till reaching a fully self-sustaining system.
Nature’s wellbeing and harmony as a permanent marker in all our wines’ DNA.
Guided and inspired by Laura and Eduardo, our team has embraced this holistic approach and pursues it day by day.
Both in the vineyards and in the cellar our job is to support the terroir in expressing itself at its best, without interfering, but rather tuning our intervention to its voice and needs.
The first step to this approach has been a thorough process of zonation – the identification of plots and micro-plots accordingly with different soils, expositions, elevations and micro-climas.
The first “soils chart” has been redacted almost 20 years ago and it has soon become an essential tool to plan any future actions so as to enhance and maximise each and every vineyard potential and identity.
Since 2017 at Poggio Torselli we fully embraced organic and biodynamic farming methods.
Cover cropping and biodynamic preparations, such as cow horn manure, herbal teas and infusions, are used to increase soil fertility, improve crop growth and manage vine’s diseases and pests.
In the vineyards most of the activities are done by hand; during harvest all grapes are hand picked allowing a carful selection and handling of the berries.
Among the new projects there is the introduction of sheep and ducks to live and graze in the vineyards so as to benefit the soil and create a healthier and richer environment for the vines to grow in.
The hard work in the vineyards repays us with perfect grapes; healthy and full of flavours they allow us to a minimum intervention in the cellar.
Fermentations are all spontaneous, triggered just by indigenous yeasts, and no addition is used in the making of the wine.
The long sur lie aging enriches the wines of deepness and complexity while protecting them thus allowing us to keep the use of sulphites at a minimum.
In order for the identity of the grapes to fully express, the use of oak during aging is very gentle, preferring big barrels or used barriques.
Before bottling wines undergo a gentle clarification and filtration, although we are in the progress of totally avoid these practices in future vintages.
The estate is located in the very heart of Chianti Classico and spans over 24 hectares, divided into 11 plots.
Production is limited; 50.000 bottles in 2019 vintage, with the aim to reach the maximum quantity of 100.000 bottles over the next five years.
Sangiovese is the main grape variety, along with small quantities of mostly Cabernet Sauvignon, Cabernet Franc and Merlot for the red grapes and Chardonnay, Sauvignon e Gewürztraminer for the whites.
Production is currently focused on 3 IGT Toscana e 3 Chianti Classico DOCG: