Paonazzo is our grand reserve wine produced by Poggio la Noce. Unlike our other wines, which are produced with more than 90% of Sangiovese grapes, Paonazzo is a blend of 50% Sangiovese and 50% Colorino. The fruit from the oldest parcel of the Poggio la Noce single vineyard, and only 100 cases are produced annually. It is an explosive, stunning blend that boasts a deeply ruby color. It is a wine of immense structure and it’s meant for serious cellaring.  Coming soon!


  • Wine Type: Red wine IGT Tuscany
  • Vineyard Location: Poggio La Noce, Fiesole, e San Casciano Val di Pesa, Toscana
  • Grapes: Sangiovese and Colorino
  • Exposition: South South West
  • Soil: Mixture of albarese 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 for 24 months in used and new French barriques of the highest quality as well as 24 months in bottle

Additional Details

Vineyard: 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

Grapes: 50% Sangiovese, 50% Colorino

Harvest: Typically end of September to the first ten days of October depending on the season. The Paonazzo grapes benefit from the most hang time allowing for greater phenological maturity and concentration. 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 fermentation vat. Fermentation takes place in temperature controlled stainless steel vats and typically occurs naturally using the grapes own indigenous yeasts.

Ageing: The wine will age in French oak barriques (225L each) for 24 months depending. 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 two to three years.

Bottles Produced: 600 bottles.

Alcohol: 14%

Potential Cellaring: 20+ years

Coming soon!