Region / Location:
Magliano in Toscana / Pereta near Scansano

The varieties:
100% Sangiovese

Poggio Nibbiale Tommaso is a particularly elegant, balanced and mineral wine, characterized by ripe tannins and therefore with a great aging potential. The more it ages, the more elegant it gets.

Sensory analysis:
The typical aromas of Sangiovese and red fruits, with a note of prunes, predominate on the nose. The salty-mineral character, typical of Poggio Nibbiale, is already evident in the delicate bouquet, and it runs like a fil rouge through the wine. Tommaso’s great longevity comes from its balance between its tannins, absolutely ripe under a physiological point of view, a dense and persistent fruit, its delicate acidity and above all its elegant mineral note.

Selective hand-picking, destemming followed by maceration in wooden fermenters with regular pumping and with the natural yeasts of the vineyard. The pressing is traditionally carried out with a piston press. Follows an aging of 24 months in Tonneaux of French oak and then 6 months in bottle. Thanks to regular moving, the wine is continuously clarified and it can age in a natural and delicate way.

The terroir:
Sangiovese grapes come from the most ancient vineyard of Poggio Nibbiale, with a South-West exposure, overlooking the Tyrrhenian Sea. Both the soil and the air are characterized by a high minerality that influences the mineral character of the wine. 

Serving temperature: 16°C – 18°C

Aging potential: 10 years and more

Production: ca. 6.000 bottles

Special recommendation:
Full-bodied dishes and cheese, but it also offers a particular experience as a “fireplace wine”.

This wine is particularly pleasant also when young, provided that it aerates for few hours before drinking it.

Bottle Size

0,75 L, 1,5 L, 3L, 5L

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