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Poggio Nicchiaia Tigliano 2016

Maximum quantity that can be purchased: 2
In stock 2


Expert Year Vote
Veronelli 2014

Vintage 2016

Wine zones 40% Cabernet Sauvignon, 40% Sangiovese, 20% Syrah

Alcol 13.00%

Format 0,75 L Standard

Intense ruby red with good clarity.
Good structure and persistence, balanced with soft tannins and fragrant.
Intense fruit flavors of blackberry and raspberry.
Red meat, pasta, pizza and aged cheeses.
More details
Type Blend Red
Classification IGT Toscano o Toscana
Temperature 16-18
Decantazione 1 hour
Acidity 5.3 g/l
Dry Extract 30.5 g/l
Location Peccioli (PI)
Soil Sandy-silt-clay texture.
Density 5,200
Vinification The grapes are destemmed and gently crushed before being sent to fermenters with thermo-oxygen control to facilitate maximum extraction over the separation of grapeseed responsible for the aggressive tannins.
System Cordone speronato
Harvest End of September.
Aging After adequate maceration the wine rests on wooden barrels.
Ulteriori dettagli
More Information
Location Peccioli (PI)
Climate N/A
Produzione annua 0
Harvest N/A
Sistema allevamento N/A
Tecnica produzione N/A
Periodo fermentazione N/A
Affinamento N/A

Address: Peccioli (PI)

Web site:

Year of starter:


Produced bottles:

Hectares: 50

Poggio Nicchiaia, a young-spirited and energetic agricultural company, is situated in a magnificent Tuscan estate of hundreds of acres, in the hills about 40 km south of Pisa, close to the town of Peccioli. We are located in the gentle, undulating Pisan hills, with an elevation of no more than 200 metres and a soft landscape and mild climate influenced by the currents of the nearby coast, rich in Etruscan history. The soil is a very interesting compound of marine origin and rich in fossils with a sandy-silt-clay texture. In this setting blessed by nature, Poggio Nicchiaia has about 50 hectares of very well exposed vineyards with an average of 5000 plants per hectare, of which the Tuscan Sangiovese variety is by far the most numerous. Vine cultivation focuses heavily on the interaction between vines and micro climate to improve the richness and complexity of the fruit. Starting from the harvest, the winemaking team, aided by the best in winemaking technology, follows every stage of fruit processing in order to obtain a result that meets the organoleptic properties typifying the area.

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