Petit Verdot

Petit Verdot, coming from the Médoc area, France, is a very demanding grape in terms of maturation. Harvesting takes place in the middle of October because the characteristics of Petit Verdot are to ripen late, giving excellent results in areas characterized by warm climate, very sunny and constantly ventilated. Petit Verdot is able to express itself in a truly excellent way in our winery. The resulting wine has a ruby red color, intense fruity, floral and spicy aromas: very characteristic is the intense but soft and velvety tannins.


A red berry grape of extraordinary color, it has medium-large leaves, medium-large bunches, medium-sized, spherical grapes with thick skins covered with abundant bloom, uniform yellow in color. Thanks to the extraordinary composition and exposure of the soil, it produces a spicy wine with hints of green pepper and unforgettable scents.


Viognier grape is native to Rhône Valley, France, forgotten by many because of its low productivity. It produces a wine which is very hard to find and it is characterized by low acidity and remarkable olfactory intensity. When vinified in purity, it expresses results absolutely worthy of note.

Cabernet Sauvignon

Cabernet-Sauvignon is a grape of Bordeaux origin, in the areas of Médoc and Graves-Saint-Amant, it is certainly the most renowned grape of the world for the production of wines of great quality and longevity. It produces intense wines of good character and excellent depth, rich in tannins and aromatic substances, capable of long aging; thanks to the great structure of this grape variety and to its aging in French oak barrels, it expresses a complex and charming bouquet with aromas of fruit, balanced tannins.


Merlot is considered one of the noble varieties of the planet, of Bordeaux origin and now planted all over the world, it has a fuller structure and body. Its opulent aromas can range from plum to pan fruit. Our Merlot has a ruby red color with deep and intense aromas of black cherry and ripe red fruit jams, balanced tannins, remarkable structure, right softness and a very long and persistent finish.


Our sangiovese grapes magnificently translate the potential of our hills. From an intense ruby red color to garnet, the aromas of sangiovese are mainly oriented to red and black fruits among which black cherry, blackberry and plum stand out. In the Sangiovese of "Poggio al Vento" can be perceived hints of black currant, strawberry, cherry, raspberry and blueberry. A fundamental characteristic of our Sangiovese is its elegance, perfume and persistence.

The production cycle of Le Palaie winery in Peccioli; a process which starts from harvesting to the production of wines.

When the ripening process is at the right point, starts the sampling and the chemical-sensorial analysis of the grapes in order to monitor the ripening curves and to identify the peak of the varietal expression.
This marks the beginning of the harvest, which is done manually and in boxes that are promptly transported to the winery for processing.
The crates are tipped onto a conveyor belt where any leaves and imperfect bunches are removed and the grapes are loaded into the destemmer.

The vaslin oscillys is a machine of new conception which separates the grapes from the stalks by shaking and not by beating guaranteeing an excellent integrity of the grape which continues its journey towards the crusher with rubber rollers which slightly cracks it.
The crushed grapes are collected in stainless steel tilting trays which, lifted by the fork lift, will fill our truncated cones by gravity.
Now the must, cooled to around 20°C, is ready to be inoculated with selected yeasts according to the variety.

The fermentation will last about twelve days at a controlled temperature below 28°C during which the extraction operations will be carried out.
Manual pumping over with a pneumatic piston breaks the cap of pomace gently until it is tipped into the fermenting must several times a day, alternating with a few pump-overs for the macro-oxygenation necessary for the metabolism of the yeasts and to avoid hints of reduction in the wine.
When the sugars are completely transformed into alcohol, the wine is separated from its skins and transferred into new vats where it will remain until the end of malolactic fermentation.

Aging takes place in small French oak barrels with a capacity of 225 l and 500 l (barriques and tonnaux) for about twelve months.
These barrels are located in a totally underground environment in order to ensure optimal conditions of humidity and temperature and are periodically checked and topped up.
At the end of the aging period, the wine is racked and put again in steel tanks while keeping the single lots subdivided by variety and vineyard of origin.

Only now, after the tasting of the enologists who will select the tanks, the blend that will form the wines is made.
The blend prepared in this way will rest for further six months in steel tanks and then it will be bottled.
Bottles are stored on special shaped overlapping sheets or baskets in order to continue the aging process and, subsequently, they are labeled according to the destination market, packaged and shipped.