The choice Sangiovese grapes of Poggio Cennina in the Val D'Ambra grow in the very heart of the hills which slope down into the Upper Arno Valley. In an ancient terroir of Pliocene sandy clay, which organic farming methods have restored to its natural biological balance, grow vine species which impart to the wine the intense spicy flavour of this ancient land. After being aged for a year in oak casks and six months in the bottle in Rocca delle Macěe’s cellars, this wine offers a fine full flavour which can be relished with meat dishes, venison and mature cheeses.
Terroir
Made by Rocca delle Macie exclusively with grapes from Poggio Cennina’s own vineyards.
Geology
Low-medium hills (altitude: 300-350 metres), striated sandy clay with pockets of sand and clay from rivers and lakes of the Pleistocene (5 million years old). The presence of skeletal vegetable matter in all strata and the morphology of the area mean drainage is excellent. All slopes used for wine-growing face south-east.
Soil
The vineyards have been developed on mainly loose and skeletal soils, with neutral pH and high content of free iron and manganese oxides, available water and, above all, excellent capacity for oxygenation. Biological activity is high and well consolidated, so that the root systems’ capacity for absorption is excellent.
Climate
Mediterranean, with very dry summers, cold but not harsh winters, rain in spring and autumn. Temperatures generally do not exceed 35° in summer or fall much below freezing in winter (and then only in January); the average is 13,5° C. Spring frosts are rare. Annual rainfall is 700-800 mm.
Year of planting From 1967 to 1973 approximately three hectares were planted; then another two hectares in 1997. Recently 3.4 more hectares were planted, and another three hectares are planned for 2005, to be followed by 3.5 hectares in 2006.
