Located in the Maremma region of Tuscany, Poggio al Lupo is a great estate that spans 115 acres (35 which are planted). In 1999, Antonio Moretti purchased the property for its beautiful coastal terroir that features pockets of soil rich in clay and others rich in gravel and fine stones. The principal Poggio al Lupo vineyard is a southerly hillside vineyard rising 330 feet above sea level. Grapes were hand harvested and during fermentation, the wine macerated for 25 days, followed by malolactic fermentation. The wine aged 18 months in 100% new French Allier barriques and 6 months in the bottle before release.

Harvest Note
After a mild winter thanks to the presence of the very close sea, the vineyards of Poggio al Lupo resumed their harmonious vegetation under the warm and enveloping climate of the Tuscan Maremma. Soon temperatures reached important tenors, but state-of-the-art techniques in managing canopies and soils allowed us to defend the clusters from the summer heat, restoring balance to the vineyards. By the end of the season, tenuous sun warmed the vineyards during the day, which cooled at night thanks to sea breezes. The skeleton-rich soils at Magliano in Tuscany enhance the temperature excursions and aromas in the grapes, bringing them to even ripeness.
Tasting Note
Intense ruby red nose. Black cherry, spices and aromatic herbs. Deeply involving in the mouth, flavorful and pleasantly tannic
Food Pairing
Game, red meat, aged cheeses
Technical Data
GRAPES: 100% Cabernet Sauvignon
PH: 3.5
ACIDITY: 5.6 g/l
ABV: 14.5%
AGING: Aged 14 months in French small barrels, and aged in bottle for 6 months
Unique Selling Points
  • Poggio al Lupo (“hill of the wolf”) is named for the Maremma estate purchased by Antonio Moretti in 1999.
  • At 330 feet elevation, the principal vineyard has southern exposures and soil rich in clay, gravel, fine stones and galestra (friable rock and marl).
  • The estate's first release was the 2001 Poggio al Lupo.

About the Grape

Cabernet Sauvignon
Cabernet Sauvignon is adaptable to various growing conditions, and is known for its low yield and late ripeness. It generally produces full-bodied wines with substantial acidity and tannins.
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