Organic Red Wine - Poggio Galardi in Anfora IGT

From our conviction that we should not abuse the use and scents of wood and that we wanted to enhance the varieties and the terroir, in 2012 our first Impruneta terracotta amphora arrived in Poggiopiano. Terracotta, with its porosity, allows a natural micro-oxygenation of the wine it contains, thus allowing its evolution and refinement, without the tannic and organoleptic profile being excessively conditioned as happens with the transfers of wood from the barrels. The entire winemaking process, as well as the selection of the bunches in the vineyard, is carried out with the aim of obtaining all the fruity aromas and only the softest tannins from the grapes. Fermentation takes place in stainless steel vats at a controlled temperature, with pumping over and racking. The maturing takes place for 9 to 12 months in oak barrels and 800-litre terracotta amphorae, then 12 to 18 months in bottles.