Pojo derives from the word poggio pronounced with our dialect cadences.

It is our "selection" product, the result of the choice of bunches and terroir within the parcel of vineyard in the Salmagina district.

Training system: Guyot. - Installation date: 1991

Variety: R2, Valenti selection and valorization of old Staffolo clones.

Type of soil: Calcareous, sandy, clayey. - Vineyard exposure: South-West. - Vineyard yield: 1.5 kg/plant.

Harvest: Manual in boxes, with selection of grapes in the vineyard and morning harvest.

Vinification: Soft pressing, static cold decantation of the must and fermentation at a controlled temperature with selected yeasts. Subsequent refinement on the fermentation lees.

Organoleptic notes

Straw yellow with greenish reflections, a more accentuated optical density.

The wine immediately shows itself with floral notes (white and yellow): acacia, almond and various composite flowers. These sensations are combined by a pleasant savory and slightly spicy aroma, which further gives complexity and balance.

A good soft attack without sugars, with an acidic component that fills the mouth, balanced by a certain fatness. Retronasally we find spicy and floral notes that persist for a long time.

Pairings: Tasty fish dishes, savory first courses, traditional white meats, fresh cheeses.