Fattoria Poggerino BUGIALLA
by Piero & Benedetta Lanza
Too bad only 8,000 bottles of this elixir are made and only in the best vintages because demand far outstrips supply. Bugialla is a single-vineyard wine produced from some of the oldest vines on the farm. A perfect slope, think Bacchus amat colles (the vine loves slopes) great exposure and an extraordinary subsoil of rock making for deeply-anchored, nicely stressed vines competing for limited minerals and water all equal low yields of concentrated fruit. The fruit is so healthy and ripe that very little work needs to be done in the cellar. The winegrower only needs to nurture and guide it along to its final destination; the bottle and your palate. If you find it buy it! Current vintage available is 2006.
Vineyards: Vine root competition and vineyard management result in a yield of about 45 quintals per hectare. The trellising system is spur-pruned bilateral cordon, 60 cm. high, with a foliage surface area of about 1 meter all of which ensures well-balanced vine growth.
Soil: Planted on clay and 'galestro' soils. The wines are marked by minerality, acidity and bright fruit. Biodynamic and certified organic.
Vines: Vine density in the old vineyards is 3000 plants per hectare; 5000 in the new vineyards.
Altitude: 250-350 metres above sea level
Harvest: Bugialla is produced only in the best vintages, from the best fruit from the "Bugialla" vineyard, a particulary auspicious vineyard whose soil, endowed with an important substratum of rock, makes for acute competition among the vines. As a result, yields are low and grapes particulary fine.
Vinification: Fermentation takes place in stainless steel vats and much is done to maximize the contact between the grape skins and the juice to increase the colour extraction. The wine is regulary pumped over and the cap punched thoughout the fermentation period - approximately 10 days at a maximum temperature of 32C (90F).
The wine undergoes a post-fermentation maceration for around 20 days.
Ageing: The contact with wood brings the wine into several slow changes: the continous oxidation through the staves of the barrell modifies its flavour and aromas.
Blending and bottling follow thereafter. It is aged in new barriques for 18 months than aged in bottle for at least 16 months.
Tasting note: Deep plummy robe; perfumed and floral, with subtle strawberry and sweet spices. Full-bodied, with silky, round phenols, great texture with a good dollop of fixed acidity, beautifully ripe, complex fruit. Balanced and refined. Best from 2010 through 2013. 92/100 The Wine Spectator
About the producer
Piero Lanza is considered one of the most important, talented young winegrowers in Tuscany. A qualified oenologist, a very competent agronomist and a brilliant winemaker, his wines have improved immeasurably over the past few vintages. Located in the heart of Chianti Classico district the estate consists of 41 hectares of vineyards, olive groves and woodlands. The winery is one of the properties of a large estate which used to belong to Prince Ginori Conti, a descendant of one of Florence's oldest families. Piero is a passionate agronomist, firmly of the opinion that the work he does in the vineyard reflects not only in the quality of his wines, but the individual 'terroir' of their property, and to this end is now working completely biodynamically.
CSPC 709806 (12 per case) |
