Welcome to the world of Fattoria Poggerino
Thank you for your purchase and welcome to the world of Fattoria Poggerino.
A note from Volio:
Poggerino became Volio Imports’ very first producer, setting the bar admirably high for all those who followed. Poggerino’s wines are produced organically, exclusively from their own grapes, and every step of wine production and marketing is carried out by the owners themselves. The owner, Piero Lanza, believes in an almost fanatical attention to vineyard work. His goal is to set the stage for healthy vines, and ultimately, beautiful wines, by caring for the land holistically, and as custodian for its natural biodiversity and richness.
A note from Piero Lanza, owner & winemaker:
My dream is to make wines that will always express more and more in the glass the amazing land of Radda in Chianti.
Our farm, Fattoria Poggerino, is a small organic winery in Radda that sits at the heart of Tuscany’s Chianti Classico production zone. Poggo means “little hill” and we live on a little hill of about 43 hectares. Our little hill has our vineyards, a few old stone houses, and a historic church that we rent out to guests over the summer months. Before my family came to this farm it was part of a much larger holding that belonged to an Italian Prince. By the 1970’s, it had been divided among the descendant families, my family being one of them.
My sister, Benedetta, and I came here to take over from our parents in the 1980’s. Today, I make the wine and Benedetta runs the guest accommodations. She is a wonderful host and cook and together with our small team we make up everything that is Fattoria Poggerino.
Our wines are made in the vineyard and therefore only through organic/biodynamic and almost fanatical work in the vineyard is it possible to harvest grapes capable of making wines with great personalities. I love the continuous learning process from how nature is able to surprise us from year to year. To an outsider, I probably look a bit fanatical but to me this farm is my life. I am very proud of what we produce.
When we can travel again we would love to have you visit our farm and stay. We can talk about wine and then I’ll leave you to listen to nature or take a swim in the pool. Poggerino is absolutely a great place for wine and an ideal spot for total relaxation and a perfect escape.
With Love,
Piero & Benedetta Lanza
What’s in the box?
Scroll down to find all the information for your special four pack box–if another wine catches your eye, add it to your next box!
Congratulations! You have four beautiful organic/biodynamic 100% Sangiovese wines in your possession. We’ve included some notes on each one below. You can also click on the bottle images to go directly to Volio’s website and learn more.
Fattoria Poggerino
Brut Rosato Frizzante
Smells Like: Peach, cherries, pastries
Tastes Like: Bright acidity, white flowers and peaches, cherries
Pairs With: Olive tapenade, ratatouille, roast pork
Interesting Fact: This frizzante is a vintage sparkling and spends 44 months(!) on the lees before disgorgement.
Fattoria Poggerino
Rosato Aurora
Smells Like: Floral, fresh cherries
Tastes Like: Fresh cherries, complex and weighted
Pairs With: Salumi, herb chicken, hearty legumes
Interesting Fact: 50% of the grapes are harvested in late August (a late green harvest) with the remaining 50% harvested in late September/early October as a same-day harvest. The name Aurora is local dialect for the color of the sunset.
Fattoria Poggerino
Il Labirinto Toscana Rosso
Smells Like: Bright cherries, minerality
Tastes Like: Mineral-driven, bright cherries, soft tannins, fresh and lively
Pairs With: Finocchiona, Ribollita, Charcuterie
Interesting Fact:Named after a labyrinth or maze, this wine was a puzzle until Piero figured out what he wanted it to be. Made from the younger Sangiovese vines, it is fermented and aged in concrete.
Fattoria Poggerino
Chianti Classico
Smells Like: Blackberries, leather, cherries, red currants
Tastes Like: Cherries, currants, vanilla, leather, sweet tannins
Pairs With: Prosciutto salami, tomato, red pepper, anything grilled
Interesting Fact: Radda is one of the four main villages within Tuscany’s original historic Chianti Classico boundary. It’s here you will find some of the truest examples of Chianti Classico wines. This wine is Poggerino’s business card.
Fattoria Poggerino
Chianti Classico Riserva ‘Bugialla’
Smells Like: Blackberries, Leather, Cherries, Graphite, Tobacco
Taste Like: Sweet Tannins, Leather, Cherries, Blackberries, Red Currants
Pairs With: Bistecca alla Fiorentina or Cinghiale (wild boar)
Interesting Fact: Planted in 1994. 3000 acres of forest surround the vineyard of Bugialla. Vineyard & barrel selected Riserva. Small production wine.
A taste of Radda
Let’s bring this all full circle. Time to celebrate why you’re really here: you love wine! And so do we. One of the things we find particularly magical about wine is its ability to gracefully and humbly act as the anchor for people coming together. This beverage deserves the company of good food and good conversation. Wine has always been an integral part of community gatherings and everyday moments of connection. So cook something simple–we highly recommend the below recipe from the Lanza family–gather your favorite people, pop a cork, and let the evening commence!
Bistecca alla Fiorentina (Florentine Steak)
A very important dish of every Tuscan home cook. A traditional Florentine steak recipe, the steak is typically from Chianina cattle, an ancient Tuscan breed known for its prized meat. Seasoned with local spices and grilled over red-hot coals and traditionally served rare. The Florentine steak is from the cut of sirloin in the middle; it has the ‘T’ shaped bone, also known as T-bone steak.
1 T-bone or porterhouse steak, 3 inches thick (at least) and 3-3.5 pounds
1 bunch fresh rosemary
1 bunch fresh sage
2 tablespoons Italian olive oil
Kosher Salt and freshly ground pepper to taste
- Preheat a grill pan on medium high heat. Pat the steak dry and season both sides generously with salt and pepper.
- Tie the rosemary and sage bunches together with butcher’s twine to form an herb brush. Use the herbs to brush the steak with olive oil.
- Place the steak on the grill pan and char it well; cook about 12 minutes on the first side, flip, and cook about 9 minutes on the second side. This will cook to rare.
- When the steak is done, remove it from the grill pan and allow it to stand for 5 minutes. Carve off the fillet and strip steaks and slice before serving. Serve hot with cannellini beans.
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