Fattoria Poggio Romita, Italy
Fattoria Poggio Romita - “Farm on the Hill of Romita” - has existed since 1968, when Andrea Sestini’s father purchased the land and the family put up buildings, planted grapes and olives, and began the life of the viticoltore - but winemaking goes back 4 generations in the family, to the early 1900’s. The estate now comprises 45 Hectares, at about 330 meters of altitude: 30 of grapes, and 15 of Olives - but the nearby hamlet of Romita is still only about 30 people. The restaurant there still makes some of the best bistecca alla fiorentina around.
Poggio Romita enjoys an interesting post, straddling the boundaries of the Chianti Classico, and the Colli Fiorentine, near the comune of Tavernelle Val di Pesa. The winery’s three hectares in Chianti Classico are near the medieval village of San Donato in Poggio.
We tasted hundreds of Chiantis, over the course of three years, before finding Poggio Romita. Many were thin, dry, astringent. Others were pimped up with Cabernet, Merlot, or even Syrah. Romita was none of that. Il Fiorino, the basic DOCG Chianti, is ripe, fruit-driven, but with beautiful Chianti characteristics of cherries and stone fruit. For the money, little can compare. Frimaio, the Chianti Classico, shows classic aromatics, flavors and texture of Chianti Classico; the wine is a knockout. Frimaio Riserva is simply profound. All use the same basic cépage...90% Sangiovese, 10% Cannaiolo. All are vinified in traditional cement deposits along with stainless steel. There exist many clones of Sangiovese - some far better than others. Interestingly, the clone used by Sestini is actually a clone of Sangiovese Grosso - the same grape found in Brunello di Montalcino.
The wines are 100% from estate fruit and are estate bottled. No “label-factory” here. Just farmers. Giulia, daughter of Andrea and Anna Rita Sestini, studies Oenology at the University at nearby Florence, and will, when Andrea retires, take over winemaking responsibilities. Viva le donne di vino d’Italia!
Fattoria Poggio Romita - “Farm on the Hill of Romita” - has existed since 1968, when Andrea Sestini’s father purchased the land and the family put up buildings, planted grapes and olives, and began the life of the viticoltore - but winemaking goes back 4 generations in the family, to the early 1900’s. The estate now comprises 45 Hectares, at about 330 meters of altitude: 30 of grapes, and 15 of Olives - but the nearby hamlet of Romita is still only about 30 people. The restaurant there still makes some of the best bistecca alla fiorentina around.
Poggio Romita enjoys an interesting post, straddling the boundaries of the Chianti Classico, and the Colli Fiorentine, near the comune of Tavernelle Val di Pesa. The winery’s three hectares in Chianti Classico are near the medieval village of San Donato in Poggio.
We tasted hundreds of Chiantis, over the course of three years, before finding Poggio Romita. Many were thin, dry, astringent. Others were pimped up with Cabernet, Merlot, or even Syrah. Romita was none of that. Il Fiorino, the basic DOCG Chianti, is ripe, fruit-driven, but with beautiful Chianti characteristics of cherries and stone fruit. For the money, little can compare. Frimaio, the Chianti Classico, shows classic aromatics, flavors and texture of Chianti Classico; the wine is a knockout. Frimaio Riserva is simply profound. All use the same basic cépage...90% Sangiovese, 10% Cannaiolo. All are vinified in traditional cement deposits along with stainless steel. There exist many clones of Sangiovese - some far better than others. Interestingly, the clone used by Sestini is actually a clone of Sangiovese Grosso - the same grape found in Brunello di Montalcino.
The wines are 100% from estate fruit and are estate bottled. No “label-factory” here. Just farmers. Giulia, daughter of Andrea and Anna Rita Sestini, studies Oenology at the University at nearby Florence, and will, when Andrea retires, take over winemaking responsibilities. Viva le donne di vino d’Italia!
