Poggio Cagnano — Manciano, deep in the Tuscan Maremma, wedged perfectly between Monte Amiata and the Tyrrhenian, about 20km from each. Alessandro and Eleonora, a genuinely passionate young duo, took a full decade after founding the project in 2005 just restoring old olive groves and building the place properly before their first vintage even landed in 2014. That's patience most projects don't have anymore.
Only 4 to 5 hectares under vine, all organic, biodynamic leanings too, sat up around 450 metres with views that stretch from Amiata clean out to the sea. Soil's the real hero here though — Macigno Toscano, this sandy, sandstone-and-galestro mix, mostly sand with a touch of lime and clay, exactly the kind of well-draining, mineral-rich ground that gives wine real freshness and structure rather than weight.
Native varieties only — Vermentino, Ansonica, Sangiovese, Alicante, Ciliegiolo — all farmed and vinified with proper restraint. Spontaneous fermentation, both alcoholic and malolactic, sulphites kept under 30mg/L across the board. This is minimal intervention as genuine philosophy, not just a marketing line stapled onto a back label.
Small production, real conviction, and wines that taste exactly like the place they come from. A young project worth paying attention to.
Poggio Cagnano — Manciano, deep in the Tuscan Maremma, wedged perfectly between Monte Amiata and the Tyrrhenian, about 20km from each. Alessandro and Eleonora, a genuinely passionate young duo, took a full decade after founding the project in 2005 just restoring old olive groves and building the place properly before their first vintage even landed in 2014. That's patience most projects don't have anymore.
Only 4 to 5 hectares under vine, all organic, biodynamic leanings too, sat up around 450 metres with views that stretch from Amiata clean out to the sea. Soil's the real hero here though — Macigno Toscano, this sandy, sandstone-and-galestro mix, mostly sand with a touch of lime and clay, exactly the kind of well-draining, mineral-rich ground that gives wine real freshness and structure rather than weight.
Native varieties only — Vermentino, Ansonica, Sangiovese, Alicante, Ciliegiolo — all farmed and vinified with proper restraint. Spontaneous fermentation, both alcoholic and malolactic, sulphites kept under 30mg/L across the board. This is minimal intervention as genuine philosophy, not just a marketing line stapled onto a back label.
Small production, real conviction, and wines that taste exactly like the place they come from. A young project worth paying attention to.
