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Giannikos Winery - Poggio Verrano

By not following the DOC rules and experimenting with international grapes such as Cabernet Sauvignon and Merlot, pioneering vintners made table wines at the end of the last century that were better and more expensive than many Chianti DOCs. To distinguish between the real slobber table wines and these top wines, the term Super Tuscan was coined. At Tenuta Poggio Verrano they have only been making their Super Tuscans since 2000, but the result is amazing. But that cannot be otherwise with Francesco Bolla as the owner, grandchild of Alberto Bolla, the 'Godfather' of the Amarone wine from the Veneto region. Together with the famous winemaker Carlo Ferrini, he is fast becoming the undisputed top among the Super Tuscans.

Located in the village of Montiano, this tenuta was founded in 2000 by Francesco Bolla and his family. Montiano is part of the Magliano-in-Toscana commune, in the province of Grosseto, known as the wine-growing region of Morellino di Scansano. Here, in the coastal region of the Tuscan Maremma, their south-southwest oriented vineyards are located about 15 km from the Mediterranean Sea. At an altitude of 170 to 300 meters above sea level, the vineyards are planted with the Cabernet Sauvignon, Merlot, Alicante, Sangiovese and Cabernet Franc grape varieties. The planting density is 6,700 canes per hectare. The total vineyard area is 27 hectares, of which the stone-studded soil naturally consists of lime and clay.

After years of assisting his family in Soave (Veneto), winemaker and owner Francesco Bolla was drawn through the Etruscan landscape of the Tuscan Maremma. The Mediterranean climate and the cool, salty sea breeze have a particularly favorable effect on the vineyards. Striving for perfection, Francesco receives valuable advice from his good friend Carlo Ferrini, one of the most respected Italian oenologists who also works for Barone Ricasoli and Poliziano.


Giannikos Winery - Poggio Verrano
Giannikos Winery bezit 8 ha wijnstokken op twee locaties, één in Korinthe rond de wijnmakerij en de andere in Mycene, nabij de beroemde archeologische vindplaats en geboorteplaats van de Griekse wijnbouw bijna 4000 jaar geleden. Beide wijngaarden worden strikt biologisch geteeld omdat men ervan overtuigd is dat alleen natuurlijk geteelde wijnstokken gezonde druiven kunnen produceren die de basis vormen van hun kwaliteitswijnen. Een ander belangrijk aspect is de invloed van de zee op het microklimaat. De verkoelende winden zorgen samen met de mediterrane zon en de bodem voor de beste omstandigheden en zijn de redenen dat Giannikos Winery internationaal inmiddels al zeer gewild en bekend is maar gezien de kleine productie. Griekenland heeft een rijk erfgoed van inheemse druivensoorten en bij Giannikos Winery heeft men als filosofie om de traditie en nieuwe technologie te verenigen. Daarom teelt men biologisch en oogsten en snoeien men zorgvuldig met de hand. In de wijnmakerij gebruiken ze moderne stalen tanks, ultramoderne machines en Franse eiken vaten van geselecteerde fabrikanten.

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