Poggio alla Rocca is a Tuscan farmhouse in Maremma between the natural reserves of the Lower Merse and Farma produces extra virgin olive oil, red wine and white wine vinegar and vin santo with respect for nature and the most modern standards of quality. The three types of extra virgin olive oil is obtained by cold pressing of three cultivars (correggiolo, leccino and dolciano) with excellent organoleptic characteristics. The vineyards of Poggio alla Rocca are exposed south-west, in front of Montalcino, on calcareous marl rich in minerals.
The plant dates back to 1975 and the old recipe chianti includes the following varieties: Sangiovese and Ciliegiolo (red 13.5%). Malvasia and Trebbiano (white 12.5%). The red and white vinegar, must produced by pressing, it is aged in barrels rovere.Il vin santo is produced only in years when the malvasia is fully ripe and intact; the same is left to dry on racks in special, well aired until December, vinified and left to mature in oak barrels for three years.