Poggio Pinaro is born from a common passion for wine of three friends who decided to start this winemaking project in the most famous region in Italy, Tuscany, from organically farmed grapes.

We are more than just friends; we are colleagues sharing the passion for wine and winemaking. After many harvests spent among the vineyards of the greatest wine-focused countries – such as California, New Zealand and France – we decided to come back to Italy and we identified the best location for our project in Tuscany, one of the most beautiful places in the world and one of the most recognised wine region of Italy. A land where many poets lived and where the most famous wineries in the world are based.
We aim to create great Tuscan wines, making them widely accessible, thanks to an excellent quality price-ratio. Chianti, Toscana Rosso and Vermentino are produced according to organic farming, an essential prerogative for the achievement of the quality and wholesomeness of the product. In Poggio Pinaro, the respect for nature is an essential aspect; we are focused on sustainable viticulture and enology, aiming to leave a better world to the future generations.

The selection

Poggio Pinaro Vermentino

Produced with the homonymous grapevine, typical of the Tyrrhenian coast in Tuscany, on marly soils, rich in structure

Poggio Pinaro Rosso Toscana

From Sangiovese Merlot and Cabernet grapes, a full-bodied wine, with an intense structure and an elegant finish

Poggio Pinaro Chianti

From Sangiovese and Canaiolo grapes, a full-bodied taste wine with an elegant tannicity and a persistent finish
The winemaking method accurately follows the rules of organic farming, in order to bring healthy and fresh grapes to the cellar. Pesticides or synthetic fertilizers are never used, and just a small amount of specific and limited treatments, with copper and sulphur, is applied. The health of the grapes is guaranteed by the evening winds, but also by a careful and accurate pruning, which allows the grapes to be nicely exposed to the sun and air, in order to avoid the stagnation of the humidity. During the work in the cellar, a low-intervention philosophy is applied, and the vinification involves just the stabilization of the wine.

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Brand Italia Holdings LLC
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