The appointment with Live the Harvest, the event organized by Lorenzo Massart e Cinzia Chiarion in their company Poggiotondo in Subbiano, in the Casentino. A moment now usual for the couple (companions also in life) who, every year, invite friends, professionals and enthusiasts to their farm to experience a crucial moment in wine production.
"Here in Subbiano the seasonal trend was decidedly balanced, rains also arrived which allowed the grapes to ripen perfectly, despite the really dry year." - Lorenzo tells me - "The bunches are healthy, the amount of mold is almost non-existent, overall we have a 15% higher harvest compared to 2020."
In Poggiotondo Lorenzo and Cinzia raise four types of grapes: Sangiovese, Canaiolo, Malvasia del Chianti and Trebbiano. And, as Lorenzo jokingly reiterates: “The best wine should be made by those who know how to do it, that is me !!”.
Live the Harvest it is also a convivial occasion: after following Lorenzo and Cinzia in the vineyard and then in the cellar, where the best grapes to be vinified are chosen with care and attention, we all go to the table to taste simple dishes made with great care.
Here every year, on the occasion of the harvest, many people meet and get to know each other at the large table located in the farmyard.
In combination with tasty food, we taste the latest vintages of the company: the Poggiotondo, Igt of Sangiovese and Canaiolo, the Rancole, Chianti with Sangiovese and Canaiolo and the C66, Igt with Sangiovese and Merlot. Three wines with well-defined characteristics that tell, each in its own way, the most authentic nuances of the Casentino.
The taste of the Chianti le Rancole 2018, a wine that I had already tasted during the last preview of Chianti, and that surely, with a few months of bottle more, has begun to find the right balance between tannin and acidity. A wine with a triumphal fruitiness where cherries can be distinguished wrapped in intoxicating hints of aromatic herbs and red flowers. Fresh and tasty sip, dominated by a good material and a marked acidity, still grumpy tannins, finish of good persistence.
The lunch ended with a tasting of the last three vintages of Collefresco, produced with Trebbiano grapes and some bunches of Sangiovese, a really well made vinsanto, not very sweet and with intense balsamic aromas.