Our Handcrafted Small Harvest Wines
Podere Erica is a small biodynamic and organic farm in the heart of the Chianti Classico region. With the tremendous passion and dedication of our winemaker, Marco Giordano, we are committed to producing great-tasting, balanced wines in a manner that preserves the natural characteristics of our grapes and respects our land and environment.
We are certified organic in Italy. Our organic and biodynamic practices start in the vineyard (no chemical fertilizers, no chemical pesticides or herbicides, or synthetic products) and then continue into the wine cellar where there are no added chemicals to our wines and they experience natural fermentation. Of course, we hand-harvest our grapes.
Podere Erica is situated in an ideal wine-growing location within the Toscana IGT - the important geographical denomination from which most of the well-known "Supertuscan" wines come. We are located at an altitude of 1,150 feet with favorable southern exposures, gentle slopes and limestone-clay soil rich in galestro - a soft, clay-like soil that breaks apart easily.
Our wines are named after the native birds found on our property that encompasses our vineyard, olive trees and a small forest.
Il Picchio (Woodpecker) represents our riserva and is made of our best hand-selected Sangiovese grapes, aged 24 months in French oak barrels. It is ruby red with a bouquet of ripe cherries, sweet tobacco and violets with a touch of pepper; complex flavors of forest berry, spice and plum with vibrant acidity and ample tannins.
Production: approx. 1,400 bottles of 750ml
Fermentation: Spontaneous fermentation lasts 20 days. Maceration with the skins and some whole bunches for about 3 months.
Aging: 24 months in 500-liter French oak barrel plus 2 years of bottle aging. Released to the market 5 years after harvest.
La Ghiandaia (Blue Jay) is made with 80% Sangiovese and 20% Canaiolo grapes. Immediately enjoyable as it expresses ripe red fruits and floral notes of violets. It exhibits a lively acidity that gives freshness and texture with soft and enveloping tannins. Selected for the Slow Wine Guide.
Production: approx. 3,250 bottles of 750ml
Fermentation: The two grape varieties co-ferment spontaneously in cement tanks. Maceration on the skins for 25 days.
Aging: On its fine lees for 12 to 14 months in cement tanks. Released to the market 3 years after harvest.
Il Cardellino (Goldfinch) is our rosé wine made with 100% early harvest Sangiovese grapes. Color is a deep pink with wild strawberries on the nose. A nice balance of fruit and lively acidity with a long finish.Very low sulfites.
Production: 1,400 bottles of 750ml
Aging: 5 months in stainless steel tank. The wine is bottled at the end of the winter following harvest and released to the market after about 2 months in the bottle.
Le Rondini (Swallows) is a compelling orange wine made of 100% old vine Trebbiano grapes. Fermented in a terracotta amphora with long skin contact and aged 6 months in demijohn. No added sulfites.
Production: approx. 400 bottles of 750ml
Fermentation: Spontaneous, without added yeasts
La Cinciallegra (titmouse) is our "Pet Nat" a naturally slightly sparkling unfiltered wine made from Trebbiano and Moscato grapes that "referments" in the bottle producing soft bubbles. Spontaneous fermentation with short maceration on the skins. Color is a sunny yellow. Strikes a nice balance between light sweetness and citrusy acidity.
Production: 400 bottles of 750ml
Fermentation: Spontaneous without added yeasts
The Raven is a light red made from 50% Sangiovese, 30% Canaiolo, and 20% Trebbiano grapes. Intense and brilliant purplish red color, the aromas are an explosion of fresh red fruits, think strawberries accompanied by a sharp acidity, and light body typical of red wines with low tannins. We recommend serving this red wine chilled. Low sulfites.
Production: 2,100 bottles of 750ml
Fermentation: Spontaneous. Maceration 4 to 8 days on the skins, some whole bunches
Aging: On the fine lees in stainless steel tanks for about 9 months.
Le Colombe (Doves) is our sweet golden wine, made with Moscato grapes which are dried after harvest on straw mats for 70 days to concentrate the grapes’ flavors and sweetness prior to vinification. It exhibits a hint of honey and apricot. Very small production.
Production: 145 bottles of 375ml
Drying of Grapes: On mats for 70 days
Fermentation: Spontaneous, without added yeasts
Our Certifications and Commendations
While we have been practicing organic production for years, we finally have received our organic certification. We have been certified organic by Bioagricert as complying with strict EU regulations.
In accordance with organic principles, we do not use chemical fertilizers, chemical pesticides or herbicides, or any synthetic products in our vineyard.
Slow Wine Prizes
We are proud that Podere Erica has once again been selected for the Slow Wine Guide. Our 2016 vintage Il Picchio was awarded the TOP WINE prize for 2021. La Ghiandaia was awarded the SLOW WINE PRIZE in 2019 and 2020.
These prizes are awarded to wines that represent an expression of place, originality, and history. Quality-price ratio is another factor that is considered for this prize.
Slow Wine supports and promotes small-scale Italian winemakers who are using traditional techniques, working with respect for the environment and terroir, and safeguarding the grape varieties that are part of Italy’s heritage.
VinNatur - Natural Wine Association Blind Tasting Award
At the 2018 VinNatur blind tasting event, our 2014 vintage Il Picchio achieved the ranking of #3 Red Wine from amongst all of the participating wineries from Italy.
The VinNatur Association brings together winemakers from around the world who want to defend the integrity of their territory, while respecting the history, culture and art which has been handed down over time. Producing natural wine means respecting the soils, the environment, the natural cycle of life, and eliminating the use of toxic substances, first in the vineyard and then in the cellar.