Poggio Mori was created in the early 2000s as a small, quality-focused estate in the hills near Sarteano, where Tuscany’s southern exposures and breezy elevations give Sangiovese a mix of ripeness and lift. The property sits between 350 and 450 meters on clay and limestone soils that hold water through the summer, allowing slow, even maturation. Vineyards were planted at higher densities to encourage competition and smaller berries, and farming follows sustainable practices with careful canopy work to preserve acidity. Fermentations take place in temperature-controlled stainless steel, with maceration times adjusted by parcel. Aging relies on a combination of French tonneaux and larger casks to keep the fruit forward and the tannins polished.