Gigiò is the estate's first-born and flagship wine. It is a blend of Sangiovese with a small percentage of Colorino. Aged for three years before release, it is the product of the most mature and fully developed fruit in the vineyard. We pull out all the stops for this wine, and it shows in the glass. It is a complex, age-worthy wine, with deep colors and lively fruits, with persistent acidity and finish. We like to think of it as a wine for meditation.

Gigiò 2012 Data Sheet

Gigiò 2013 Data Sheet


  • Wine Type: Red wine IGT Tuscany
  • Vineyard Location: Poggio La Noce, Fiesole, and San Casciano, Tuscany.
  • Grapes: Sangiovese and Colorino del Val di Pesa, starting with the 2013 vintage
  • Exposition: South South West
  • Soil: Mixture of Alberese and Galestro limestones
  • Vinification and maturation: After careful cluster and berry selection vinification occurs in temperature controlled stainless steel vats with indigenous yeast. Ageing occurs in a mix of new and used French oak barriques for 24 months with further 12 months ageing in bottle.

Additional Details

Vinyard: La Noce vineyard on the property of POGGIO LA NOCE, Fiesole, and San Casciano (Province of Florence, Tuscany, Italy).

Altitude: 800 ft elavation, 250 meters above sea level

Orientation: South - South West facing

Vineyard Size: 5 acres

Year Planted: Partly in 2000 and partly in 2006 for the Sangiovese. 25-30 years aged vines for the Colorino.

Soil: Medium-textured, predominantly calcareous marl breakdown of alberese and galestro strata, with abundant gravel-rocky mixture.

Training System: Spur-pruned cordon for the sangiovese and Guyot for the Colorino

Grapes: Mostly Sangiovese with a small percentage of Colorino (starting with 2013 vintage).

Harvest: Typically end of September to the first ten days of October depending on the seasons.

The Gigiò grapes benefit from the most hang time allowing for greater phenological maturity. They are handpicked and brought immediately to the cellar for further selection.

Vinification: After careful cluster selection, followed by gentle destemming, the berries fall on the sorting table where they are sorted individually, allowing only the perfect berries to make it into the Gigiò fermentation vat. Fermentation takes place in temperature controlled stainless steel vats and typically occurs naturally using the grapes own indigenous yeasts. Some juice may be "bled off" before fermentation resulting in higher concentration and thus providing the basis for our Rosé, Pinko Pallino.

Ageing: The wine will age in French oak barriques (225L each) for 24 months depending on the year. Our barriques come from some of the best tonneleries in France and are typically fine grain medium toast. We use a mixture of new and used barriques to avoid excessive wood accent. Following the aging in barriques, the wine is further aged in bottle for 12 months.

Bottles Produced: 2000 bottles.

Alcohol: 13% to 14%

Potential Cellaring: 15+ years