The POGGIO SALVI wines are produced essentially with autochthonous vines like the Sangiovese, which is the base of all of our red wines, and therefore they reflect the peculiarities of the various terroirs of the production and the characteristics of the Sangiovese grape, whether grown purely or accompanied by other autochthonous (Canaiolo, Mammolo, Colorino) or international vines (Merlot) only to smooth certain flavours or heighten the taste.
The Sangiovese or Sangioveto is traditionally the most diffuse vine in Tuscany. Blended in hundreds of wines, among some of the most prestigious Italian wines like Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano, Morellino di Scansano and many others, maybe less known but equally valid.
In general, we speak of Sangiovese, but in reality this term defines a large number of varieties (or clones) in which it has been differentiated through the course of centuries and in different places. In Tuscan, for example, two large families are distinguished: the Sangiovese Grosso, which includes among others the Brunello variety (used for the production of the same wine) and the Prugnolo Gentile (used for the production of the Vino Nobile di Montepulciano), and the Sangiovese Piccolo, used in most of the region. In the company’s vineyards, even if it is in limited quantities, Colorino are grown, grapes that essentially give “colour,” the Canaiolo and the Ciliegiolo
We also grow three white grape vines, Malvasia del Chianti and Trebbiano, used mainly for Vin Santo del Chianti, our dessert wine and the VERMENTINO the only white wine produced by Poggio Salvi, the Refola.