Poggio la Noce ‘Gigetto’ Toscana Rosso 2021
Location: Italy, Tuscany
Winemakers: Claire Beliard and Enzo Schiano
Grapes: 90% Sangiovese, 10% Canaiolo
Soil: Predominantly calcareous marl with alberese and galestro strata
Winemaking: Organic farming. Harvest in the second half of September, manual harvest.
After destemming and careful sorting on the selection tables, the grapes are fermented in stainless steel vats with temperature control, using indigenous yeasts. Aged in large oak casks of 10 hl (botti) for about 14 months, followed by another 6 months in a bottle prior to being released.
From us at M&L: In the hills above Florence Claire Beliard and husband Enzo Schiano are carving out a regenerative wonderland. They are subsistence farmers, practice animal husbandry, and make some of the most pure, wholesome wines we've tasted from the region.
We had the honor and pleasure of meeting Claire last month, and while tasting the lineup we learned of her intimate knowledge of her terroirs, her painstaking approach to vineyard management (as a holistic endeavor, inseparable from the farm), and we were enchanted by the obvious joy she feels in her work.
The wines speak clearly that language of joyful toil, and they are polished, with personality and depth to spare.
Claire and Enzo grow grapes and olives, have some animals, and cultivate a garden for seasonal food. With a fierce nod towards biodynamics, their farming practices are straightforward, paysan. They employ green manure and leguminous plants which are cut back and mulched into the ground, thus bringing nitrogen back. Many flowers, too, are part of this, such as the handsome Blue Tansey (Phacelia), which lures pollinators who, in turn, help keep other insects at bay. Sprays of algae and orange flower essence boost the vines’ natural immune system, helping with disease prevention. To prevent the grape berries from becoming sunburnt during heat spells in the summer months, they have embraced a reliable system of shading nets, and of course, they follow the lunar calendar for all serious operations in the vineyard or the winery.
Open with rich, umami, tomato sauce and olive oil on garlic-spiked pane Toscano or a grilled chop with spicy broccoli rabe.
From the Importer MatchVino: ‘Gigino’ is Sangiovese in purity obtained from the vineyard parcel where the soil is particularly stony. The vineyard is called Vigna I Tulipani for the flowering of many wild tulips in spring. It is a medium-bodied, elegant wine with a pleasant freshness. It is a true expression of how Sangiovese should taste. Elegant. The nose is classic Sangiovese, with notes of violets, red and fresh black fruit, and balm with hints of licorice and graphite. On the palate, it is elegant, with broad tannins that are still youthful and chewy, revealing its aging potential.
With 2 original hectares planted in the heart of Tuscany, a lovely drive up into the hills above Florence, and tucked into a sunny patch in the forest, Poggio la Noce is the epitome of a boutique winery. Now having 6 hectares, they have tripled in size. The estate was founded by the husband-and-wife team, Enzo Schiano and Claire Beliard, who assist in almost all the daily work.
They grow grapes and olives, have some animals, and cultivate a garden for seasonal food. Everything is natural. They adopted organic practices immediately and were officially certified in 2006. With a fierce nod towards biodynamics, their farming practices are straightforward. This means no pesticides or herbicides are ever used. Instead, they follow many organic practices, such as using green manure and planting leguminous plants in the Fall, which, by Springtime, are cut back and mulched into the ground, thus bringing nitrogen back. Many flowers, too, are part of this, such as the handsome Blue Tansey (Phacelia), which lures pollinators who, in turn, help keep other insects at bay. Natural Pheromones persuade sexual confusion amongst the grapevine fly (Tignoletta), thus preventing them from laying their eggs within the grape berries and damaging part of the fruit production. Sprays of algae and orange flower essence boost the vines’ natural immune system, helping with disease prevention. To help prevent the grape berries from becoming sunburnt during heat spells in the summer months, they have embraced a reliable system of shading nets, and of course, they follow the lunar calendar for all serious operations in the vineyard or the winery.
As passionate foodies, they care about what goes into their bodies. Theirs is perfectly positioned, meticulously cared for, and fully aware of ‘you get what you pay for.’ Focused, caring, and eager, these two are making some terrific wines and are really getting noticed.
Location: Italy, Tuscany
Winemakers: Claire Beliard and Enzo Schiano
Grapes: 90% Sangiovese, 10% Canaiolo
Soil: Predominantly calcareous marl with alberese and galestro strata
Winemaking: Organic farming. Harvest in the second half of September, manual harvest.
After destemming and careful sorting on the selection tables, the grapes are fermented in stainless steel vats with temperature control, using indigenous yeasts. Aged in large oak casks of 10 hl (botti) for about 14 months, followed by another 6 months in a bottle prior to being released.
From us at M&L: In the hills above Florence Claire Beliard and husband Enzo Schiano are carving out a regenerative wonderland. They are subsistence farmers, practice animal husbandry, and make some of the most pure, wholesome wines we've tasted from the region.
We had the honor and pleasure of meeting Claire last month, and while tasting the lineup we learned of her intimate knowledge of her terroirs, her painstaking approach to vineyard management (as a holistic endeavor, inseparable from the farm), and we were enchanted by the obvious joy she feels in her work.
The wines speak clearly that language of joyful toil, and they are polished, with personality and depth to spare.
Claire and Enzo grow grapes and olives, have some animals, and cultivate a garden for seasonal food. With a fierce nod towards biodynamics, their farming practices are straightforward, paysan. They employ green manure and leguminous plants which are cut back and mulched into the ground, thus bringing nitrogen back. Many flowers, too, are part of this, such as the handsome Blue Tansey (Phacelia), which lures pollinators who, in turn, help keep other insects at bay. Sprays of algae and orange flower essence boost the vines’ natural immune system, helping with disease prevention. To prevent the grape berries from becoming sunburnt during heat spells in the summer months, they have embraced a reliable system of shading nets, and of course, they follow the lunar calendar for all serious operations in the vineyard or the winery.
Open with rich, umami, tomato sauce and olive oil on garlic-spiked pane Toscano or a grilled chop with spicy broccoli rabe.
From the Importer MatchVino: ‘Gigino’ is Sangiovese in purity obtained from the vineyard parcel where the soil is particularly stony. The vineyard is called Vigna I Tulipani for the flowering of many wild tulips in spring. It is a medium-bodied, elegant wine with a pleasant freshness. It is a true expression of how Sangiovese should taste. Elegant. The nose is classic Sangiovese, with notes of violets, red and fresh black fruit, and balm with hints of licorice and graphite. On the palate, it is elegant, with broad tannins that are still youthful and chewy, revealing its aging potential.
With 2 original hectares planted in the heart of Tuscany, a lovely drive up into the hills above Florence, and tucked into a sunny patch in the forest, Poggio la Noce is the epitome of a boutique winery. Now having 6 hectares, they have tripled in size. The estate was founded by the husband-and-wife team, Enzo Schiano and Claire Beliard, who assist in almost all the daily work.
They grow grapes and olives, have some animals, and cultivate a garden for seasonal food. Everything is natural. They adopted organic practices immediately and were officially certified in 2006. With a fierce nod towards biodynamics, their farming practices are straightforward. This means no pesticides or herbicides are ever used. Instead, they follow many organic practices, such as using green manure and planting leguminous plants in the Fall, which, by Springtime, are cut back and mulched into the ground, thus bringing nitrogen back. Many flowers, too, are part of this, such as the handsome Blue Tansey (Phacelia), which lures pollinators who, in turn, help keep other insects at bay. Natural Pheromones persuade sexual confusion amongst the grapevine fly (Tignoletta), thus preventing them from laying their eggs within the grape berries and damaging part of the fruit production. Sprays of algae and orange flower essence boost the vines’ natural immune system, helping with disease prevention. To help prevent the grape berries from becoming sunburnt during heat spells in the summer months, they have embraced a reliable system of shading nets, and of course, they follow the lunar calendar for all serious operations in the vineyard or the winery.
As passionate foodies, they care about what goes into their bodies. Theirs is perfectly positioned, meticulously cared for, and fully aware of ‘you get what you pay for.’ Focused, caring, and eager, these two are making some terrific wines and are really getting noticed.
Location: Italy, Tuscany
Winemakers: Claire Beliard and Enzo Schiano
Grapes: 90% Sangiovese, 10% Canaiolo
Soil: Predominantly calcareous marl with alberese and galestro strata
Winemaking: Organic farming. Harvest in the second half of September, manual harvest.
After destemming and careful sorting on the selection tables, the grapes are fermented in stainless steel vats with temperature control, using indigenous yeasts. Aged in large oak casks of 10 hl (botti) for about 14 months, followed by another 6 months in a bottle prior to being released.
From us at M&L: In the hills above Florence Claire Beliard and husband Enzo Schiano are carving out a regenerative wonderland. They are subsistence farmers, practice animal husbandry, and make some of the most pure, wholesome wines we've tasted from the region.
We had the honor and pleasure of meeting Claire last month, and while tasting the lineup we learned of her intimate knowledge of her terroirs, her painstaking approach to vineyard management (as a holistic endeavor, inseparable from the farm), and we were enchanted by the obvious joy she feels in her work.
The wines speak clearly that language of joyful toil, and they are polished, with personality and depth to spare.
Claire and Enzo grow grapes and olives, have some animals, and cultivate a garden for seasonal food. With a fierce nod towards biodynamics, their farming practices are straightforward, paysan. They employ green manure and leguminous plants which are cut back and mulched into the ground, thus bringing nitrogen back. Many flowers, too, are part of this, such as the handsome Blue Tansey (Phacelia), which lures pollinators who, in turn, help keep other insects at bay. Sprays of algae and orange flower essence boost the vines’ natural immune system, helping with disease prevention. To prevent the grape berries from becoming sunburnt during heat spells in the summer months, they have embraced a reliable system of shading nets, and of course, they follow the lunar calendar for all serious operations in the vineyard or the winery.
Open with rich, umami, tomato sauce and olive oil on garlic-spiked pane Toscano or a grilled chop with spicy broccoli rabe.
From the Importer MatchVino: ‘Gigino’ is Sangiovese in purity obtained from the vineyard parcel where the soil is particularly stony. The vineyard is called Vigna I Tulipani for the flowering of many wild tulips in spring. It is a medium-bodied, elegant wine with a pleasant freshness. It is a true expression of how Sangiovese should taste. Elegant. The nose is classic Sangiovese, with notes of violets, red and fresh black fruit, and balm with hints of licorice and graphite. On the palate, it is elegant, with broad tannins that are still youthful and chewy, revealing its aging potential.
With 2 original hectares planted in the heart of Tuscany, a lovely drive up into the hills above Florence, and tucked into a sunny patch in the forest, Poggio la Noce is the epitome of a boutique winery. Now having 6 hectares, they have tripled in size. The estate was founded by the husband-and-wife team, Enzo Schiano and Claire Beliard, who assist in almost all the daily work.
They grow grapes and olives, have some animals, and cultivate a garden for seasonal food. Everything is natural. They adopted organic practices immediately and were officially certified in 2006. With a fierce nod towards biodynamics, their farming practices are straightforward. This means no pesticides or herbicides are ever used. Instead, they follow many organic practices, such as using green manure and planting leguminous plants in the Fall, which, by Springtime, are cut back and mulched into the ground, thus bringing nitrogen back. Many flowers, too, are part of this, such as the handsome Blue Tansey (Phacelia), which lures pollinators who, in turn, help keep other insects at bay. Natural Pheromones persuade sexual confusion amongst the grapevine fly (Tignoletta), thus preventing them from laying their eggs within the grape berries and damaging part of the fruit production. Sprays of algae and orange flower essence boost the vines’ natural immune system, helping with disease prevention. To help prevent the grape berries from becoming sunburnt during heat spells in the summer months, they have embraced a reliable system of shading nets, and of course, they follow the lunar calendar for all serious operations in the vineyard or the winery.
As passionate foodies, they care about what goes into their bodies. Theirs is perfectly positioned, meticulously cared for, and fully aware of ‘you get what you pay for.’ Focused, caring, and eager, these two are making some terrific wines and are really getting noticed.