The brainchild of Vincenzo Poerio, Poggio Mori was founded in 2006 when the former CEO of Benetti Yachts came across this precious corner of Tuscany – in Sarteano, Val di Chiana, province of Siena – and decided to start a new life. Inspired by the character, beauty and potential of the estate’s grounds, Poerio uprooted his busy life to sow the seeds of a new way of working and being.
Poggio Mori became the embodiment of a new philosophy and of a renewed energy that channelled the owner’s entrepreneurial spirit towards nature and craftsmanship. Both the estate’s buildings and overall management were completely restructured with the goal of establishing a quality-driven, sustainable venture, following organic farming practices and using renewable energy sources.
The estate’s 25 hectares – 9.5 of which are planted with vines – are managed holistically, seamlessly weaving farming, winemaking and hospitality. In addition to wine, Poggio Mori produces extra virgin olive oil, fruits, vegetables and preserves, while guests are invited to stay at the onsite villa and cottages.
Diversifying excellence
Upon purchase, the estate’s vineyards consisted mostly of Sangiovese vines. In 2007, these were replaced with Bordeaux varieties (Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot). This decision was made with the input from renowned consultant winemaker Andrea Franchetti, who highlighted the potential of Poggio Mori’s terroirs to produce world class wines. Then in 2018, plantings continued with the addition of 1.5ha of Marsanne, Roussanne and Trebbiano, 0.3ha of Malvasia and Trebbiano, and 1.2ha of Sangiovese –
