Avignonesi Spring Cellar 2025

50&50 has a deep, dark ruby red color with purple hues. In the nose it shows a fragrance of small red fruits, black currant, black cherry and blueberry which then leave room for harmonious nuances of undergrowth and sweet spices such as vanilla. In the mouth it is satisfying and sweetness and tannins are perfectly combined in a wide, elegant, decisive and round taste symphony. Ripe fruit and spices return and the aftertaste releases its balsamic mint and thyme. The finish is long and soft.

GRAPES
50% Sangiovese, 50% Merlot

HARVEST
Merlot: between the 10th and 25th of September Sangiovese: from the third week of September to the end of October

VINIFICATION
Merlot: Alcoholic fermentation at controlled temperature and maceration on the skins for 20-25 days Sangiovese: 8-10 days of resting on the marc

AGEING
Merlot: in 225 lt oak barriques Sangiovese: in barriques and 30 hl wooden vats

AWARDS
94 pts James Suckling
94 pts Wine Adovate
93 pts Vinous
92 pts Wines Critic

The Poggetto di Sopra has a brilliant scarlet red colour of medium intensity. The rich bouquet opens with small red fruits, raspberry and wild strawberry, floral notes of violet and bramble with a long lasting balsamic finish. In the mouth it is vibrant and medium-bodied with the substance that only the best Sangiovese can give. The fleshy, crisp fruit is accompanied by ripe, enveloping tannins. The wood is well integrated with the varietal, with slight nuances of vanilla and underbrush.

GRAPES
100% Sangiovese

HARVEST
21 and 24 September

VINIFICATION
25 days of maceration at controlled temperature. Alcoholic fermentation is carried out by the yeasts selected from our pied de cuve.

AGEING
16 months in oak barriques and tonneaux

The Poggetto di Sopra has a brilliant scarlet red colour of medium intensity. The rich bouquet opens with small red fruits, raspberry and wild strawberry, floral notes of violet and bramble with a long lasting balsamic finish. In the mouth it is vibrant and medium-bodied with the substance that only the best Sangiovese can give. The fleshy, crisp fruit is accompanied by ripe, enveloping tannins. The wood is well integrated with the varietal, with slight nuances of vanilla and underbrush.

GRAPES
100% Sangiovese

HARVEST
21 and 24 September

VINIFICATION
25 days of maceration at controlled temperature. Alcoholic fermentation is carried out by the yeasts selected from our pied de cuve.

AGEING
16 months in oak barriques and tonneaux