Our story

The Poggio La Noce Estate

The Poggio La Noce wine estate was created in 2000 by Claire and Enzo. Previously both had been working in the United States when in 1999 they decided to move back to Europe and settle in the countryside on the outskirts of Florence. The following year they established the estate to pursue their dream to produce wine.

The estate comprises of some 50 acres in the hills of Fiesole right at the door step of the city of Florence.  About 6 acres make up the original vineyard. There the soil is particularly rocky with a south/south west orientation, offering optimal conditions for the development and maturation of Sangiovese. An additional 15 acres are dedicated to Olive trees, producing a wonderful extra virgin olive oil, which is pressed directly at the estate.  

From the eldest Sangiovese vines, planted in 2000, the estate produces the top wine Gigiò (named after a dear childhood friend of Enzo). The additional vines were planted a few years later with slightly different soil characteristics and different blends of Sangiovese, Colorino and Canaiolo.

From these slightly youngers vines, we produce three wines, two reds Gigetto and Gigino which differ from one another based on their location and soil composition and a rosé Pinko Pallino. Gigetto and Gigino are two expressions of Sangiovese with different personalities and characteristics.

From the start, Claire and Enzo committed to using no chemicals and the estate was certified 100% organic in 2006.

Finally, to complete the lineup, is a white wine with a story of its own. This wine represents Enzo’s and Claire’s interest in making a white wine while reaching back to Enzo’s birthplace, the countryside around Naples. There they individuated a vineyard in the Campi Flegrei appellation where they partnered with old family friends to make Bàja, a 100% Falanghina aged in steel.

Our Philosophy

Our work begins in the vineyard, where we tend to each vine individually by hand. From the start we set out to farm organically following a series of practices; using green manure to fertilize the vines (growing leguminous and other plants to mulch them back into the ground), following the lunar calendar for the various operations in the vineyard and in the cellar and fermenting only with indigenous yeasts.

During harvest the grapes are handpicked and carried back to the winery, where both clusters and berries undergo careful sorting on two separate sorting tables. Only perfect fruit will make it to the fermentation tanks. 

The people behind Poggio La Noce

Husband and wife, Enzo Schiano and Claire Beliard, are the owners of the Poggio la Noce estate. Enzo is Italian and Claire is French. They share the vision and love for making great wines.

Roberto Corti is the Poggio la Noce estate Manager. Roberto studied agronomy at the University of Florence and cares for all aspects of the vineyard work as well as that of the cellar, and manages the wine making along with Claire and Enzo.

After working for many years in the Florence Food & Beverage industry, Ludovica Del Carlo joined Poggio La Noce and is responsible for Sales and Marketing.

Our consulting team is made up of Valentino Ciarla, our technical oenologist, as well as Stefano Dini and GianLuca Grassi, who are our agronomists.

And of course all this is under the careful guardianship of our beloved Maremmano Italian sheep dog, Marcellino.