At Poggio Antico, we have always been committed to fully understanding the vocation of our terroir. Flexibility and careful observation are the foundations of our approach to vineyard management, along with a constant openness to change and innovation.
It is in this perspective that, since January 2024, we have been collaborating with Marco Simonit to develop a management method that aims to become the "signature" of Poggio Antico.
Marco Simonit, widely known both nationally and internationally, collaborates with some of the world's most prestigious wineries. From Bordeaux to Napa Valley, passing through Tuscany and New Zealand, the pruning techniques he developed are used to maximize vine health and vitality, improve grape quality, and optimize production.
We talked about this with Claudio Ferretti, the “living map”, the keeper of the historical memory of our vineyards. Claudio was born in «I Poggi», the most significant area of the estate, and has been safeguarding its history for about sixty years.
Claudio, you know Poggio Antico better than anyone here. How have you seen the method for vineyard manage evolve over the years?
Since the very beginning, we have always tried to listen carefully to what the vineyard was telling us and to adapt our agronomic practices accordingly. Over the years, we have refined our approach by studying and observing every aspect of the vineyard more and more closely, in order to understand its vocation and to be able to support the plants in expressing their best character in different situations.
It has been a process of continuous adaptation: over time, we have transitioned from spurred cordon to guyot on some parcels, and today we are experimenting with new training systems, such as the alberello or bush system, to promote gradual growth and prolong the life of the plant. We have also been addressing the problem of Esca disease, trying to reduce its incidence with smaller and more targeted cuts, which help plants remain healthier.
In agronomic practices, with the conversion to organic farming of the entire estate, we have adopted measures that are more respectful of the soil and our vineyards, such as the return to organic fertilization with manure from non-intensive cattle farming.
The changes we are making are gradual: we research, experiment and see how the vineyard responds, knowing that every adjustment needs time to yield a result. The goal is - and has always been - the same: to try to make our plants live as long as possible, and as healthy as possible.
What is the future of vineyard management at Poggio Antico?
The intent is always looking ahead, working together to build the future of Poggio Antico. The development of a defined work method is an integral part of this process: we want to develop a replicable and enduring approach that not only reflects our vision of viticulture but also stimulates a forward-thinking and sustainable perspective. I believe that collaboration with Marco Simonit is an important step toward this goal.
Can you tell us more about what your approach and Marco Simonit’s have in common?
Simonit’s method is based on principles such as branch ramification, respect for lymphatic flows, and the use of small cuts only on young wood to avoid large wounds to the plant. These principles align perfectly with our vision because they favor a more respectful pruning and contribute to maintaining the health and vitality of the plants over time.
How does the team usually react to change and how are they involved in the training process?
Our core team of collaborators is the beating heart of Poggio Antico. They are more than colleagues; they are part of our family. Well – there is an actual part of my family in the team: my son Jacopo, who has taken my place as vineyard manager!
We started with real in-classroom lessons to understand what we were going to do - we "went back to school" to delve into the subject from a different perspective.
We have always believed in the concept of "working on those who work": this means dedicating time and resources to training, offering specific insights – in this case on pruning techniques – so that all team members have the opportunity to understand what to change day by day and how to do it in the best way possible.
Our team is extremely enthusiastic and motivated; they are not just a group of workers but capable individuals who put their heart into what they do. This is not taken for granted, and we greatly appreciate it, just as we are very grateful to the ownership, which has always been very attentive to the well-being of the staff; we are all aware that if we want to see Poggio Antico grow, we must also grow ourselves!