In the past two weeks, my Culinary Chemistry class has visited two wineries throughout Tuscany, Pomaio and La Vialla. Although both wineries are similar, each one has very different approaches to how they make their wine.
The first winery we visited was Pomaio. Pomaio is an eco-friendly/green winery estate with a very elegant and professional approach to their wine tour. In this wine haven, the organic vineyards are cultivated 550 meters above sea level with great exposure to sunlight and receives adequate amounts of rainfall. Throughout the tour, our guide introduced us to the different philosophies of wine cultivation, explained to us the importance of the wine cellar and how its eco-designed layout is similar to the method the Etruscans used, and a wine tasting coupled with the appropriate food to match the taste of the wine. Although they are a small micro-winery, they still produce around 15,000-20,000 bottles of wine per year, mostly of Sangiovese grape. Their production features 5 different labels of wine and two varieties of grapes, Merlot and Sangiovese. During the wine tasting, my favorite wine was the Porsenna which was 100% Sangiovese Cru because of the complex, fruity and structured taste.
La Vialla, although a green/eco-friendly winery like Pomaio, was much different than Pomaio in both their method of making the wine and their approach to how they do their tours. This winery is on a 3,316 acre, family-run agricultural vineyard, and is one of the oldest biodynamic and organic farm wineries in the chianti region. Since La Vialla has a much larger production of both red and white wines, their wine cellar was much larger than Pomaio’s. However, both Pomaio and La Vialla both had similar fermentation and production methods.