Enzo Schiano and Claire Beliard founded the Poggio la Noce estate in 2000.
Poggio la Noce is a family-run estate, entirely managed by Enzo and Claire, with the help of Roberto Roberto oversees the day-to-day operation of the vineyard as well as the wine cellar. Some consultants provide technical assistance with enology and agronomy.
Our DOP certified Oil is pressed using a private olive mill, which is used exclusively for our olives.
The vineyard is located at about 240 m above sea level with a south/south-west exposure. The grape variety consists of Sangiovese (90%), plus a small plot (approximately 10%) of Teroldego.
Poggio la Noce produces two IGT wines, Gigiò and Gigetto. The quality of these wines begins with the selection of the grapes in the vineyard. The first harvest for our Gigetto wine takes place once the grapes reach the appropriate level of ripeness. Gigetto is a high quality wine, easy to drink, with captivating freshness and immediacy. Our second harvest takes place about 10 days later for clusters destined for Gigiò to reach further maturation.
For both wines, our rigorous selection continues in the cellar before fermentation and vinification. In fact, each cluster is carefully selected before destemming. We then continue with a berry selection using our sorting table, further eliminating unwanted berries. Gigiò is an age-worthy wine, with great structure, elegance and complexity.
The fermentation process takes place in a natural way without the addition of yeasts in temperature controlled stainless steel vats. Our wines are aged in French oak barrels: for Gigetto 6 months, while for Gigiò 12 or 18 months. Our wines age further in bottle to achieve better drinkability. Gigetto is aged in bottles for 3 months before release, while Gigiò is aged in bottles for 12 months. Publications and critics have awarded scores of 91 points and 93 points respectively to Gigetto and Gigiò.