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Company Description
Poggio Trevvalle is a winery located in the Maremma area of southern Tuscany, founded in 1998 by Umberto and Bernardo Valle to produce artisanal wines closely linked to the territory and made without synthetic chemicals. Since 2018, Umberto Valle has led the estate alone. The vineyards are spread across the municipalities of Campagnatico, Grosseto, and Seggiano, producing Morellino di Scansano, Montecucco Sangiovese, Cabernet Franc, and Vermentino. The production approach aims to express the character of the land without following trends or industrial winemaking standards.
The estate follows a philosophy described as an “agriculture of subtraction”: removing what is unnecessary and supporting natural vitality. The soil is nourished with green manure and compost instead of chemical fertilizers, biodynamic preparations are used, and vineyard work emphasizes observation and prevention. In the cellar, intervention is minimized: fermentations are spontaneous, no selected yeasts are used, and manipulations are avoided. The declared goal is to produce wines that convey vitality and reflect regenerative agriculture.
The estate follows a philosophy described as an “agriculture of subtraction”: removing what is unnecessary and supporting natural vitality. The soil is nourished with green manure and compost instead of chemical fertilizers, biodynamic preparations are used, and vineyard work emphasizes observation and prevention. In the cellar, intervention is minimized: fermentations are spontaneous, no selected yeasts are used, and manipulations are avoided. The declared goal is to produce wines that convey vitality and reflect regenerative agriculture.
Main vineyard sites include Arcille (8.5 ha, mostly Sangiovese), Poggio la Mozza (6.5 ha, planted from 2021–2023 with regenerative criteria), Colombaio di Seggiano (just over 1 ha of old Sangiovese vineyard under restoration), and Poggioferro di Seggiano (1.8 ha planted in 2024 with Vermentino only). Planting densities, training systems, and yields vary by site and vintage.
The wines produced include Morellino di Scansano (Larcille, DùGalli), Montecucco Sangiovese (Torente), Maremma Toscana Cabernet Franc (Rafele), and Vermentino wines (Bernabea, Croce di Poggioferro).
Harvest lasts about 50 days from late August to mid-October, with different picking times based on grape variety and type of ripeness (technological or phenolic). Grapes are hand-harvested and double sorted. Fermentations take place with indigenous yeasts in steel or cement tanks; potassium metabisulphite is used only when needed and in limited amounts depending on grape health. Maceration length and extraction techniques vary by lot. Aging occurs in cement, large casks, tonneaux, or barriques. Part of the production is vinified in open concrete vats (“palmenti”) with partial whole clusters and manual punch-downs.
Vermentino from Poggio la Mozza undergoes skin maceration and malolactic fermentation, while Vermentino from Seggiano is vinified as a white wine without malolactic fermentation. Must cooling is moderate to limit energy use.
The estate has been certified organic since 1999 and biodynamic since 2015 (with biodynamic practices starting in 2006). The document explains the differences between conventional, organic, and biodynamic agriculture according to this approach. Although several processing aids are allowed in certified organic winemaking, Poggio Trevvalle states that it does not use them, relying instead on hygiene, healthy grapes, and low sulfite additions to express terroir.