Poggio al Sole

Poggio al Sole stands on south-facing slopes near Barberino Tavarnelle, where the Davaz family moved to Chianti Classico in 1990 to pioneer sustainable viticulture. Their 27 hectares climb from 420 to 530 metres, yielding just 400–600 grams per square metre—a disciplined approach that defines their organic Chianti Classico. Today, two generations craft vegan-certified reds from Sangiovese, stewarding vineyards where low yields and altitude concentrate character. Visitors discover how Johannes's formal oenology training and early conviction in organic methods shaped a portfolio rooted in restraint and terroir expression.

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