Morellino di Scansano

Area of Production

Poggio al toro is a Morellino di Scansano DOCG, made from grapes produced in our own vineyards, following organic farming techniques. The vineyards are in the northern part of the Scansano Township, in the direction of Monte Labbro.


The vineyards, planted in 1999, are situated on land with a mixed composition, having a clay loam base which is rather chalky but rich in skeletal material. They are located at an altitude of between 350-400 meters asl with a west-southwest exposure.


Sangiovese (at least 90%), Cabernet Sauvignon and Syrah (5-10%)

Plant training system

Spurred cordon

Planting density

5,400 vines per hectare

Production Methods

After harvesting, which takes place between the end of September and the first ten days of October, we begin the alcoholic fermentation of the crushed grapes, which lasts for 8-15 days at controlled temperatures between 28-32º C.

At the same time maceration of the skins is begun, aided by delestaging and milling, until the alcoholic fermentation is completed. Processing is suspended during the final maceration stage.

At the end of this phase the wine undergoes malolactic fermentation in steel vats, where it remains for 3-4 months before a short period of maturation in 5 hl French oak tonneau. Bottle refinement takes place for a minimum of 5 months.

Production quantity

12,000-15,000 bottles per year.

Tasting notes

Ruby red colour with violet reflections. Intense aroma of sour cherries under spirits, and blackberries. To the taste it is well structured, with enveloping and soft tannins, full flavored, with a pleasing and persistent aftertaste.


The wine, as often happens with the first-born, takes its name from the winery, and can be aged well beyond the bottling year. The important presence of tannins, its alcohol and acidic content guarantee excellent conservation, in no way compromising the excellent easy drinking of this wine. It can accompany the entire meal start to finish, and should be tasted with the traditional Maremma dishes made with wild game, as well as with strong flavored cheeses.