POGGIO AL PINO 1872 POGGIO AL PINO 1872 TEMPLARE 2021

Description

TEMPLARE has a strong personality, of great character and its fruity note blends with a tannin with a thick and velvety texture. The sip is full, warm and persistent with an important but elegant body. The olfactory note is intensely fruity with wild berries and expresses a bouquet of flowers such as rosemary irises, with a persistent finish of Templar, Poggio al Pino – only 1,075 bottles, only the best of the best of Merlot. Without compromise Viticulture The vineyards are completely covered with grass. The soils are rich in clay and sand, with the presence of iron and calcium concretions in depth. The training system is Guyot. The management of the vineyards observes the Organic standards, with Bio-dynamic techniques combined with the expert knowledge of the winemakers of the area and with the evolutionary discoveries of modern viticulture. The attention to detail is meticulous. The rule of “prevention is better than cure” and the achievement of the natural balance between fungal species applies. Vinification In Terracotta following the ancient formula of the TEMPLAR warrior monks. When the grapes have reached their ideal harvest time, they are destemmed and placed in spherical terracotta jars from Impruneta. The particularity of the Jars is that they are free of steel parts and materials extraneous to the original artifact. This is thanks to the results gathered from two decades of experimentation on Impruneta terracotta and the interaction of metal objects on wine, forming convective motions that contrast the natural stabilization processes. Here it remains for about four to five months with its grapes. During the first month, delicate manual punching down is performed three times a day. The fourth-fifth month the wine is separated from the solid parts and transferred into glass containers of about 50 liters where a few rackings will follow until its natural clarification. It will remain there for another five to six months. Nothing is added to the TEMPLAR except a few milligrams of sulfur dioxide on the grapes. Six to twelve months in the bottle follow. Timing, the latter depending on the wine of each vintage.