“Primavera” is sourced entirely from young vine parcels of organically farmed Sangiovese. After fermentation, the wine ages on the lees for four months in thermoregulated stainless steel tanks. The result is a zippy and vibrant rosé, with persistent flavors of tart cherries, Tuscan herbs and pink sea-salt minerality. About this wine producer: There are eighteen contiguous hectares of sloping schistose-clay vineyards that are among the highest in Chianti, and perfectly sheltered from the Tramontane (north wind) by the surrounding oak forest. Alessandro Masnaghetti, the brilliant taster, journalist, and publisher of Enogea, believes that Poggio al Sole is one of the top three vineyard sites in Chianti Classico.
The Davaz family, which acquired Poggio al Sole in 1990, has grown wine in the Bündner Herrschaft in Switzerland since the 1970s. The eighteen hectares of sloping vineyards are the highest in Chianti, and are perfectly sheltered from the Tramontane by the surrounding oak forest. Documents in the archives of the abbey of Badia a Passignano, which owned Poggio al Sole until the 1960s, show that olives and wine were grown there as early as the 12th century.