B2B Food Products Suppliers From Tuscany | Torg

Situated in the heart of Tuscany, between Florence and Pisa, Poggiotondo’s wines are a pure expression of the Chianti region. Alberto and Alessandra Antonini, following the principles of organic agricultures, grow their vineyards in a natural and balanced environment. The goal is making wines with a strong sense of place, wines that become a symbol of a respected and given territory. The Chianti region In between Florence and Pisa, in the Chianti region, located close to the Montalbano mountain and the Tirrenian sea, Poggiotondo is immerse in an ancient farming landscape with biodiversity context: vineyards, olive trees, figs tree, old fruit plants, very ancient oak trees, cypress, bushes of raspberries and blackberries and gorse for an exceptional natural beauty. Terroir The soil has a marine origin as we can see from the presence of limestone fossils ( sea shells) and its composition varies from a more sandy to a more silty clayed limestone. Its origin and the presence of limestone is important for the wine quality because its giving to it energy, vitality and tension that are definying the character of our wines.

Nestled in the rolling hills of Chianti Classico, at 10 minutes from Siena, our 107-hectars estate vineyards have been planted selecting the best area for each of our Sangiovese, Pinot Nero, Merlot, Cabernet Sauvignon, Cabernet Franc e Chardonnay. Vallepicciola offers a remarkable tapestry of Pievasciata (Siena) vineyard blocks, each with its own unique combination of soil type, clone, rootstock, elevation and exposure, resulting in wines of uncommon charm and complexity.

Uggiano offers a unique selection of fine wines that embody the essence of Tuscany. With a commitment to excellence, they produce high-quality wines including Chianti, Brunello di Montalcino, and various IGT blends, crafted with traditional methods blended with modern techniques for the best flavor profile.

Castellare di Castellina, in the heart of the Chianti Classico region, covers a total of 80 hectares - including 20 occupied by olive groves. The vineyards occupy 33 hectares on the hillsides of a natural south-east facing amphitheatre, at an average height of 370 meters above sea level. The vines are aged between 7 and over 45 years, and yields per hectare are kept very low to obtain the maximum quality. Excellent exposure to the sun, good water drainage and a mixed soil containing limestone marl, galestro and little clay produce well-structured, intense wines, both red and white, suitable for long ageing in the bottle. A census of vines undertaken in 1979, together with the findings of the experimental vineyard and micro-vinifications that were carried out and compared, made it possible to re-graft both the Sangioveto and the Malvasia Nera varieties with the best scientifically-produced clones. These were the work of two assistants of Professor Scienza for whom Castellare had established two PhD research scholarships. Through this work, and with Professor Peynaud's encouragement in developing Sangioveto, the Castellare vines now have the best clones for that particular terroir, since Sangiovese is the most sensitive of all vines not only to climate and terrain, but to all the elements contained in the concept of a terroir. No synthetic chemicals are used in the Castellare vineyards, out of respect for nature and to enable the production of organic wines. This philosophy is reflected by the labels, which every year carry a drawing of a different bird found to be increasingly rare due to the indiscriminate use of poisons and herbicides in vineyards.