Poggerino Chianti Classico 2010 Front Label
Poggerino Chianti Classico 2010 Front Label

Poggerino Chianti Classico 2010

  • WS93
750ML / 0% ABV
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  • WS90
  • WS92
  • RP90
  • WS91
  • WS90
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Winemaker Notes

#18 Wine Spectator Top 100 of 2013

The winery's largest production, the Poggerino Chianti Classico is made from Sangiovese 100%.The wine spends one year in barriques before being aged in bottle. Its color is light ruby, with aromas of blackberries, cherries and redcurrant, with a touch of licorice and vanilla spice. The tannins are sweet and persistent.

Recommended with spicy-sauced pasta and mild-tasting red meats.

Critical Acclaim

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WS 93
Wine Spectator
Bright and well-endowed with pure cherry, raspberry and black currant fruit, shaded by tobacco, licorice and mineral flavors. Elegant, intense and persistent, with a long aftertaste of fruit and mineral. This should age well, but a trade-off to lose that beautiful fruit now.
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Poggerino

Poggerino

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Poggerino, Italy
Poggerino Poggerino Estate Winery Image

Poggerino's wines are produced exclusively from its own grapes, and every step of wine production and marketing is carried out by the owners themselves. There are today approximately 11 hectars (27 acres) of vines in production, planted mostly with Sangiovese. This varietal was also planted in most of Poggerino's new vineyards, where it is showing its great potential. 


We believe in an almost fanatical attention to vineyard work. It is in the vineyard that we must strive to produce healthy grapes which have attained the highest degree of concentration and ripeness possible, for this is essential to the production of wines of style and character that can fully reflect the individuality of Poggerino’s terroir. The wines produced from these grapes combine a richness and concentration of fruit, acidity and tannin, indispensable to the wine’s longevity, while the soft, ripe nature of the tannins allows the wine to be enjoyed early in its life. 

Poggerino's vineyards are located 400 to 500 meters above sea level, and face south-southwest. The soil is very rocky, due to the breakup of local "galestro" rock, which provides optimal drainage. These factors are all essential in the quest to produce great Sangiovese. Clonal selection in the newer plantings has resulted in Sangiovese vines that produce small grapes and bunches, thus maximizing concentration and sweetness of fruit and skin to juice ratios. This provides deeper color and more intense, ripe tannins, essential in the structure of the wines. In addition about 1 hectare (5 acres) is planted with Merlot.

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One of the first wine regions anywhere to be officially recognized and delimited, Chianti Classico is today what was originally defined simply as Chianti. Already identified by the early 18th century as a superior zone, the official name of Chianti was proclaimed upon the area surrounding the townships of Castellina, Radda and Gaiole, just north of Siena, by Cosimo III, Grand Duke of Tuscany in an official decree in 1716.

However, by the 1930s the Italian government had appended this historic zone with additonal land in order to capitalize on the Chianti name. It wasn’t until 1996 that Chianti Classico became autonomous once again when the government granted a separate DOCG (Denominazione di Origine Controllata e Garantita) to its borders. Ever since, Chianti Classico considers itself no longer a subzone of Chianti.

Many Classicos are today made of 100% Sangiovese but can include up to 20% of other approved varieties grown within the Classico borders. The best Classicos will have a bright acidity, supple tannins and be full-bodied with plenty of ripe fruit (plums, black cherry, blackberry). Also common among the best Classicos are expressive notes of cedar, dried herbs, fennel, balsamic or tobacco.

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PDX12345_2010 Item# 127987

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