Poggio La Noce was established in 2000 by husband-and-wife team Enzo Schiano and Claire Beliard. Enzo is originally from Campania (which is why Falanghina is planted on the estate) and Claire from France. After living and working in the United States, they decided to move to the Italian countryside in 1999. The twenty-hectare estate resides in the hills of Fiesole outside Florence, though only eleven are planted to two vineyards: I Tulipani (named for the wild tulips which grow there in the spring) and Le Civette (named after a family of small owls who live above the vineyard). The Sangiovese, Colorino, Canaiolo and Falanghina vines are planted on rocky soils with south/southwest orientation at elevations between 800-1,000 feet, and have been farmed organically since they were first planted, certified in 2006. Meticulous attention to detail is paid in the vineyard and only the best fruit is kept for their wines. All wines are fermented with native yeasts in their eco-sustainable constructed cellar which is built into the hillside to maintain cool temperature and constant humidity.

Gigetto is a blend of 90% Sangiovese and 10% Canaiolo from 18 year-old vines grown in predominantly calcareous marl with alberese and galestro strata. All grapes are hand-harvested and fermented with native yeasts in stainless steel vats, then aged for 14 months in large oak botti with another 6 months of bottle aging. In the glass the wine shows a brilliant ruby red with shades of purple. Intense aromas of violet, red and black fruits, and a touch of stony minerality. In the mouth, Gigetto shows firm, well-integrated tannins complemented by a refreshing acidity and a persistent finish. Enjoy with pasta with meat ragù.