Pomino Doc

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This wine is produced in one of the smallest Doc (registered designation of origin) areas of Tuscany, in the township of Rufina (province of Florence), renowned throughout the world for the excellence of its wines. Back in 1716, a grand-ducal proclamation, in defining the four best areas in Tuscany for the production of quality wine, included among the four that of Pomino, and dictated a specific regulation for its safeguarding. Later on, the Florentine family of the Albizi played a very important role in this area's wine production history. Several of its members, forced to exile to Provence in the 16th century, returned to Florence in the 19th century enriched with the experience of French viticulture. This allowed them to introduce into the area innovative wine-making practices and noble grape varieties, such as Merlot, Chardonnay and Cabernet Sauvignon. Today, this Doc area produces the Rosso, Rosso Riserva, Bianco, Vin Santo Bianco and Vin Santo Rosso types.

How it is consumed

The Pomino Bianco is a good accompaniment to seafood dishes such as shellfish and crustaceans, and to traditional Tuscan specialties such as marzolino, panzanella and acquacotta. It should be served in flared stem glasses at a temperature of 8-10°C. The Pomino Rosso instead suitably accompanies savory dishes, such as ripened Tuscan Pecorino, salami, sausage, Finocchiona salami, pork liver, and should be served in Ballon stem glasses at a temperature of 16-18°C. The types Vin Santo Bianco and Rosso are ideal with desserts and traditional dry pastry, and should be served in small stem glasses at a temperature of 10-12°C.

How it is conserved

The rules for storing the wines of this label indicate storage in the horizontal position on wooden racks, in dark rooms, at a constant temperature ranging from 10 to 15°C. It is also important that the humidity be around 70-75%, to prevent the cork from drying.

How it is produced

Vinification of the Pomino Rosso includes fermentation in contact with the pomace, which in this phase releases part of the substances it contains, such as anthocyanins and tannins. The fermentation process can vary in duration, from 2-3 days for the young reds to over 15 days for the great body wines destined for a more or less long aging process. This phase is followed by the racking off that separates the wine from the pomace, the decantings, the refining and the aging that must last at least one year. The mandatory aging time for the Riserva version instead is 3 years (of which at least 6 months in oak or chestnut casks). The production method for Pomino Bianco aims at the immediate extraction of the juice from the fruit, so that fermentation involves only the liquid part and not the skins. To this end, in order to avoid raw material deterioration, crushing is not always performed, and the pressing is done with whole grapes which, in short, helps to separate the must from the skins and other solid parts, reducing skin laceration to a minimum. Pressing is followed by the racking off of the must, consisting in the removal of suspended particles, by sulphurization with sulphur dioxide, and then by fermentation that is never allowed to exceed 20°C. Finally, drawing off is performed by decanting that allows to clear the wine. After decanting, the product is ready to be bottled. The production process of the Pomino Vin santo includes the vinification of grapes subjected to gradual drying. Similarly to the production of all types of passito wines, the grapes are destalked, because the stalks are dry and therefore capable of absorbing significant quantities of alcohol and of providing bad flavors. This phase is followed by gentle crushing. Pressing is followed by fermentation that stops naturally when a high alcoholic content is reached. The resulting wine is then stabilized, refined, aged and bottled. Mandatory aging for this wine lasts three years.

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