Ezio Poggio is the third generation of his family to farm in Val Borbera. I spoke recently via Zoom with Mary (Ezio’s sister), her daughter Eugenia, and his son Guglielmo to discuss the estate and the region.
Ezio and Mary initially worked commercially in that they sold wine that they bought from others. They initiated their Timorasso-recovery project in 2003 when they began working with local farmers and planting new vineyards. The Poggios had no relationship with Walter Massa prior to 2003 but they began talking about the characteristics of the Terre di Libarna, and the differences from Monleale, in that year.
The first harvest was booked in 2008. Ezio's ongoing work to showcase the differences between Terre di Libarna and Monleale Timorasso was rewarded with the former being awarded subzone designation in 2011.
Poggio planted mostly Timorasso in the clayey, calcareous soils of his vineyard holdings. The vines are trained single Guyot and are planted at 4000 vines per ha. The Poggio vineyard is currently under organic conversion.
It is difficult growing Timorasso due to its low production and the need to harvest it as soon as possible to avoid rot.
There are four growers in the Poggio group with all grapes processed at Ezio Poggio facilities and sold under the Ezio Poggio label. A total of 10 ha of vines are planted across grower vineyards with Poggio owning 1 ha directly.
The Wines
Grapes are hand-harvested -- generally 15 days later than in Monleale -- into small cases and transferred to the winery where four Timorasso wines are produced: two still (Archetipo and Caespes) and two sparkling (one Metodo Classico, the other, Lüsarein, is made using the Charmat method).
The still wines are soft-pressed and then placed into stainless steel tanks for fermentation with selected yeasts. There is no pre-fermentation maceration. The wine rests on lees for 12 months in the cases of Archetipo and 8 months for Caespes. The Archetipo generally comes in at 13.5 - 14% alcohol while the Caespes comes in at 13%. Bottle-aging is 6 months for Archetipo and 3 months for Caespes. According to Guglielmo, Caespes reveals fresher notes of citrus and green lime and is suitable for early drinking. Because of its longer aging, Archetipo, has more body and more evolved hydrocarbon notes to accompany the lime notes of Caespes.
The grapes for the sparkling wines are grown in vineyards at elevations ranging between 600 and 700 meters. The grapes are hand-picked into small boxes and transported to the winery where they are soft-pressed and fermented in stainless steel tanks.
The Lüsarein is made using the Martinotti method with the wine resting on lees in 30 hL autoclaves for 6 months. This wine was first made in 2010 when all of the grapes normally used for Archetipo were re-directed for this purpose. This is a vintage sparkling wine and, according to Guglielmo, retains the freshness and taste of the Caespes still wine.
The success of Lüsarein led Ezio Poggio to release a Metodo Classico sparkling wine in 2016 following some tests in 2014. This wine rests on the lees in bottle for 24 months. 2.3 g/l of residual sugar is introduced in the dosage. According to Guglielmo, the Metodo Classico demonstrates Archetipo characteristics.
Tasting Selected Ezio Poggio Wines
I tasted the 2018 edition of Archetipo and the 2019 editions of the Lüsarein and Caespes wines.
The 2019 Lüsarein showed sweet white fruit, citrus, lees notes, and slate on the nose. Limited mousse. Bright, playful lime notes on the palate. Limited residence before proceeding quickly to a dry, abbreviated finish. Moves from sparkling to easy-drinking white wine rather quickly.
The 2019 Caespes was bright in color, with limited visual evidence of maceration. It did, however, manifest the traditional Timorasso viscosity in the glass.
Green herbs, sage, sweet white fruit, sea spray, spice, and burnt orange on the nose. Lighter of body than lower-altitude Timorassi, but still registers above the 13% alcohol on the chest. A little more elegance and less intensity of the traditional Timorasso characters. Approachable. Salinity with a cupric, turmeric finish.
The 2018 Archetipo was very aromatic. Honeyed hydrocarbons, toasted bread, sweet white fruit, and spice on the nose. Broad entry with citrus, intense spice, and drying minerality. Perfume tones with hint of sapidity, the latter of which increases with residence. Stimulative of the salivary glands. Persistent. Long, dry finish.
No comments:
Post a Comment