The nose opens with stone fruit aromas of ripe peach, which are followed on the palate by a minerally, lively character that has good structure and length.
Poggiotondo
Alberto Antonini bought land next to his father’s estate in 2001 and planted about 50 hectares of vineyard. He set about ensuring the vineyards were state of the art, planted with a high density of 6,250 vines per hectare, which gives a low yield per vine and all the newest and best quality clones. The vineyards are situated on beautiful hills, some of them ‘conche’, or shell-shaped, which are south and southwest facing. Located in the western part of the Chianti region, in the small.. read more
Feb 2012 by DJ Kearney - This fresh-as-a-daisy, screw-capped Tuscan white delights with apple and citrus fruit and distinct minerality. Snappy acid is countered by creamy texture from a couple of months on the lees. A harmonious vermentino, ansonica and malvasia blend that should be a daily staple.
Nicks.com.au - "A blend of Vermentino, Ansonica and Malvasia. Deep straw colour with pale straw hue. The nose displays some light aromas of pear, apple and citrus. The palate possesses good textural qualities with flavours of pear and apple followed by spice and some nutty characters that are beginning to emerge on the back palate. Dry finish with aftertaste of pear, spice and dried nuts."
Daenna Van Mulligan, Wine Diva - " Made by famous international viticulturist and winemaker, Alberto Antonini on the property his father established in 1968, this pristine white is a blend of Vermentino, Trebbiano, and Malvasia. There is focused minerality on the nose with fresh lemon (juice and zest), green pears and herbs with apples and a hint of almond. The palate is lively and bright with a nice mid-palate roundness and it has a leesy, nutty core wrapped in citrus flavours. Very refreshing. Plus it comes in a cool, elegant package, which immediately gives you insight into what to expect in your glass. Perfect for seafood or a simple pasta e olio."
Anthony Gismondi - "Poggiotondo is an interesting new study for British Columbia given its owner /viticulturalist Alberto Antonini is working in the Okanagan with the Haywire folks in Summerland. The fresh lean mineral styling is a given for Antonini as he works to express the terroir. The 40/30/30 blend of vermentino, ansonica and malvasia works with no oak to reveal the chalky calcium makeup of the vineyard. This shellfish and light seafood pasta dishes and enjoy the freshness and aromatics at work. Frankly it’s amazing for the price."
A two day cold soak pre-fermentation at 8°C was followed by fermentation in temperature controlled stainless steel tanks at 15°C for 20 days. The wine remained on the fine lees for a total of 60 days and was held in temperature controlled tank until bottling under Stelvin closure.
