Castello Pomino
Tuscany, Italy
The castle at Pomino was constructed in 1500, and the wines produced from this estate have been garnering acclaim for centuries. In 1716, when the Grand Duke Cosimo III de’ Medici issued a notice recognizing the quality of the wines of four territories in Tuscany, he listed Pomino alongside Chianti, Carmignano and the Val d’Arno di Sopra. This proclamation is widely considered a very early step on the way to the modern DOC system.
The modern history of the estate began in the mid-1880s, when Leonia degli Abizzi, the Burgundy-born wife of Angiolo Frescobaldi built a gravity-fed winery and began growing Pinot Noir and Chardonnay at altitude – vineyards can rise as high as 700 meters above sea level.
Wines
Pomino Bianco
Pomino
Pomino Bianco stands as the historic encapsulation of quality white wine production in Tuscany. Chardonnay and other white varieties were planted at the estate as far back as 1855, and the altitude and unique mountain environment come together to create a Chardonnay and Pinot Blanc blend of distinct floral and citrus flavors and freshness.
Benefizio Riserva
Pomino
Castello Pomino Benefizio Riserva is a cru Chardonnay from a high-elevation vineyard with diurnal shifts and sandy soils. The grapes are hand-harvested, pressed and fermented in barriques, with partial malolactic fermentation and aging on lees. Cru Benefizio first came into being in 1973 as the first white wine in Italy to be fermented and aged in barriques. The wine showcases a straw-yellow color with golden highlights, complex aromas of pear, exotic fruits and citrus with a sapid, mineral character. It finishes with a long, persistent aftertaste of dried fruit.
Trade Materials
Spec Sheet | PDF
A blend of Chardonnay and Pinot Bianco, this wine shows the elegance of Pomino’s high elevations.
Spec Sheet | PDF
Castello Pomino Benefizio Riserva is a single-cru Chardonnay from a high-elevation vineyard with diurnal shifts and sandy soils. The grapes are hand-harvested, pressed, and fermented in barriques, with partial malolactic…
