Cantina il Poggio
(Winery in Food Valley)
Reviews
Eccellente
Elena Fiamma
Fantastico
MONICA
Degustazione Cantine il Poggio
I vini assaggiati erano ottimi, abbiamo comprato alcune bottiglie. Inoltre La degustazione sulla terrazza panoramica è stata molto suggestiva ed ha sicuramente aggiunto valore all'esperienza.
Davide
Meraviglioso
Isabel
About Winery and Wines
We are led by passion relying on our history and pioneering techniques Our aim is to rediscover the original winemaking craft, with no sophistication in order to express its purity and our culture and pride of being Italian. We are craftsmen. The vineyards and cellar worker are the same who welcome visitors and guests, we are led by passion relying on our history and pioneering techniques. We create “beyond-contemporary” wines, where tradition and innovation are tied, wines projected into the future but with a solid bond with the past. Il Poggio wines mirror our philosophy: we love to talk about them holding the glass, and we are sure you will perceive all the passion and the efforts we put into it. Our goal is to give a full immersion into our wine-world, amaze you with the landscape and take care of your taste with wines paired with very special food. The visit normally lasts around 2 hours and is organized in three different phases: Vineyards First an overlook on the vineyards narrated directly by the persons who work and take care of it. Winery The next step is to disclose the secrets of winemaking between traditional and pioneering techniques. Tasting The final moment is the wine tasting, where wine meets the best products from the Food Valley: Prosciutto Crudo, Culatello, Parmigiano and our own production extra-virgin olive oil.
Barbera, Bonarda and Malvasia di Candia Aromatica. Cabernet sauvignon, Merlot, Chardonnay. The vineyards hug 360 degree around Cantina il Poggio’s Hill. The first vines planted in the fifties, between 350 and 400 m above sea level, were the traditional varieties inherited from Parma and Piacenza’s Viticultural tradition: Malvasia di Candia Aromatica (white), Barbera and Bonarda (red). The terroir immediately expressed its personality and vocation producing quality wines, since here the decision to deepen the soil structural and chemicals composition with analysis. The results expressed by Pavia University in 1982 showed a clay soil quite rich in limestone with some areas particularly rich in schist. Relying on soil analysis and following the will to produce structured red wines with long aging-potential, induced to plant varieties like Cabernet sauvignon and Merlot bringing the vineyards surface to the actual 15 hectares and changing the winery producing philosophy of the area that was focused just on sparkling wines.