2019 Vintage | 100% Sangiovese - Certified Organic
What is (N)Uovo? It's a play on New and Egg. Specifically an innovative process of ageing in a concrete egg. In this case a 650 litre concrete egg the height of a person. The using of this atypical egg-shaped tank, inspired by the Roman dolias, is a relatively new approach.
The egg form and material themselves are of great advantage. Just like wood, cement is permeable to air. The vertical ovoid tank takes advantage of the micro-oxygenation that is made possible by the clay-cement material. And, In this giant egg, the lees are continuously forced upward by an internal current resembling a vortex. The egg is also easier to clean, so can be used more often than an oak barrel.
The entire process of vinification and maceration takes place in concrete tanks for approximately 35 days with pump-overs and manual punch-downs. In December the new wine is racked to the cement egg where the malolactic fermentation takes place. The wine is aged for 12 months in this tank, and then at least 8 more in bottle before being released from the winery.
Bright ruby red with aroma notes of earth, graphite, tobacco and berry fruit. Extremely complex, sweet and persistent tannins.
Fattoria Poggerino, in Chianti Classico's historic commune of Radda is run by Piero Lanza, who co-owns the 28-acre property with his sister, Benedetta.
Wine Spectator Article: The Poggerino Way