About biodynamic producer Poggio Cagnano: Tuscan Maremma

Description: Poggio Cagnano is a boutique organic and biodynamic winery in the heart of  the Tuscan Maremma, near Manciano in Grosseto Province. Founded in 2005, Poggio Cagnano spent a decade restoring ancient olive groves, building a modern winery, and planting vineyards before its first vintage in 2014. The estate is run by Alessandro and Eleonora, a passionate winemaking duo. They farm organically and biodynamically, with an emphasis on sustainability, native grape varieties, and minimal intervention. The estate spans 4–5 hectares of vineyards at 430–450 meters above sea level, with panoramic views from Monte Amiata to the Tyrrhenian. Located just 20 km from the mountain and the coast, the site boasts a dynamic microclimate blending alpine freshness with maritime influence. The soils are primarily Macigno Toscano, a sandy mix rich in sandstone and galestro, contributing  minerality and savory character.

La Rosa Selections currently offering:

Ulivi | Vini Rosso made from 100% Sangiovese | Table wine of Italy

Production: Manually harvested in late September. Twelve days of skin contact. Vinification in clay amphora. Coarse filtration.

 Tasting: Medium ruby with a subtle garnet hue at the rim. The colour is bright, with moderate depth, and the legs c/w moderate alcohol and good phenolic presence. Aromas of lifted red fruit, wild cherry, raspberry compote and cranberry. Undercurrent of dry Mediterranean scrub: rosemary, garrigue, hints of juniper and a fine touch of cedar bark. One senses the site’s minerality: wet stone, crushed shale, dry sand dust. A faint savory note (dried tomato skin, forest floor) c/w age and complexity. Bright and energetic  palate of vibrant red cherry and pomegranate seed flavors with crisp acidity. Mid-palate with texture of fine but present tannins, gently firm, giving structure without heavy extraction. The sandy/galestro soils shine through with a savory grip, a chalky mineral finish and a subtle salt‐tinge. The wine’s frame is medium to medium‐full, devoid of heaviness; retaining a core of freshness. The finish is moderately long — red fruit lingers, tannins soft but defined, and the mineral‐savory thread carries through. A Sangiovese that balances finesse and terroir purity rather than sheer power.

La Rosa Selections currently offering:

Tacabanda | Vini Bianco made from 100% Ansonica | Table Wine of Italy

 Production methods: Manually harvested in late August. Grapes are destemmed, then lightly pressed and allowed two days of skin contact. Spontaneous fermentation. The wine ages 8-10 months in a mix of stainless steel and concrete tanks, and is bottled unfiltered.

Tasting Note: Tacabanda opens with a golden straw hue and a slightly hazy appearance, a nod to its unfiltered nature. The nose is expressive and layered, offering aromas of ripe yellow peach, chamomile, wild herbs, and a subtle saline edge that hints at its coastal proximity. On the palate, the wine is textured and vibrant, with flavors of apricot skin, lemon zest, and dried Mediterranean flowers. A gentle grip from the short skin contact adds structure and a savory dimension, while the finish is clean, mineral-driven, and persistent, leaving a whisper of citrus pith and sea breeze.

La Rosa Selections currently offering:

Nebula | Vini Bianco made from 100% Vermentino | Table Wine of Italy

Tasting Note:  A pale straw colour with green hued edges. Nose of crisp citrus, lime zest, yellow-grapefruit peel layered over white-flower perfume (acacia, honeysuckle) and a clean marine breeze/saline minerality. On second inhale, a gently creamy lees character, subtle almond skin, and nuanced Mediterranean herb notes. The palate is lively and well-tensioned. The bright acidity of Vermentino holds everything in line, giving a fresh entry that quickly broadens with mid-palate substance. Texture is slightly waxy from maceration and lees ageing, providing a soft cushion beneath the high toned fruit. The minerality—chalky limestone dust, sea-salt trace— gives backbone and length. On the finish a slight almond bitterness or citrus pith after-taste, the wine closes with a clean sapidity.

Overall: This is a refined, terroir-driven Vermentino that balances freshness and texture.

La Rosa Selections Currently Offering:

Micidiale | Toscana Rosato Frizzante made from 100% Alicante | Table Wine of Italy

Production: From estate grown Alicante fruit. Four hours of maceration. Spontaneous fermentation in stainless steel, and maturation in the bottle.1,800 bottles made.

Tasting Note: Pale salmon-pink with delicate fine bubbles rising in the glass. Bright rim, clear and lustrous body. On the nose are a mix of fresh red berry notes, wild strawberry, cranberry — accompanied by white peach and floral hints of rose petal and a saline minerality. The entry is sprightly and clean — crisp red-berry fruit meets a zesty cranberry acidity. The mid-palate offers a touch of white-peach flesh, a fine sandy-gritty texture (echoes of the soils) and a lively lifting bouncy mousse. In the center, a tension between fruit and minerality: you sense flint, wet stone, a slight chalky grip, and saline freshness. The finish is bright and medium-length, with lingering raspberry-leaf bitterness, a dash of sour cherry, and  Tuscan sand-limestone: fine, dry chalk dust, and a whisper of sea-breeze salt. The wine has a light to moderate body yet a firm backbone — this is not overly plush but rather focused and invigorating.