Fattori Poggio Alloro
The three Fioroni brothers Umberto, Amico, and Bernardo were born and raised in the Marche region, where they worked as sharecroppers until the 1950s. The name Poggio Alloro means Bay Leaf Hill, and it refers to the bay laurel bushes that grow everywhere on the property. It is situated only 5 km away from San Gimignano, surrounded by rolling hills and lush fields. The organic farm is still a family business, in which parents and children work side by side every day
San Gimignano Rosso
Convivo
Convivio
Grape blend: Sangiovese 90% and Colorino 10%, with careful selection of the grapes handpicked
Production area: San Gimignano
Vinification: Fermentation in stainless steel vats and maceration with the skins for 10 days. Aging: 60% in first and second passage barrels 40% in 20 hl barrels
Alcoholic content: 13,50%
Bottle production: 13.000
Color: Intense ruby red with garnet highlights
Bouquet: Red fruits aroma with pleasant notes of raspberry and marasca cherry jam, with an enveloping spiced finale of liquorice, cinnamon and tobacco
Taste: Intense and persistent with an outstanding personality, dry, warm, full bodied and harmonious
Drink with: Excellent with Fiorentina T bone steak, red meats, braised meat, wild game and mature cheeses
Serve at: 18-20° C
Vernaccia di San Gimignano
Il Nicchiaio
Il Nicchiaio
Grape blend: Selection of Vernaccia di San Gimignano grapes, handpicked from the oldest Vineyard at the farm.
Production area: San Gimignano, “Il Nicchiaio” vineyard
Vinification: The harvested grapes are divested (cleaned) of their stalks and undergo cryo-maceration for 72 hours. Subsequently, they are gently pressed. Alcoholic fermentation in stainless steel vats. Finally, the lees are stirred weekly with final micro-oxygenation
Alcohol content: 13%
Bottle production: 6.000
Color: Intense straw yellow with golden highlights
Bouquet: Delicate bouquet of white-pulp fruit and white flowers
Drink with: Perfect with any type of fish and sea food, white meat and mature or spiced cheeses. Hors d’oeuvres and saffron dishes
Serve at: 10-12° C