Price:  £78.95 | Case Rate: £13.16
Ex Tax: £65.79

Poggiotondo - Organic Vermentino Ansonica 2019


  • Country: Italy
  • Wine Region: Tuscany
  • Wine Area: Chianti
  • Wine Maker: Alberto Antonini & Diego Mugnaini
  • Grape: Vermentino
  • Grape Percentage: 40% Vermentino 30% Ansonica 30% Malvasia
  • Alcohol Percentage: 13%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now
Duty/Vat Paid
Minimum Qty: (6 btls)
VS: 89 (2013) Misc: 88 Stars (2010)

Wine tasting notes

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.

Winery Information


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 village.. read more

Expert Reviews

Vinous/Antonio Galloni (2013)89 pts

Poggiotondo's 2013 Vermentino, from vineyards in Capalbio, is laced with almonds, dried pears and spices. This beautifully textured, expressive Vermentino is an excellent choice for drinking over the next year or two.-- Antonio Galloni

Miscellaneous (2010)88 stars - "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."

Vinification Notes

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. No malolactic fermentation took place. 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.