Pomino DOC

The Pomino DOC is a small, mountainous appellation located in eastern Tuscany, within the province of Florence and administratively part of the commune of Rufina. Though surrounded by better-known names like Chianti Rufina, Pomino stands apart for its altitude, cooler temperatures, and long history of experimenting with French varietals. With vineyards planted at 400 to over 700 meters above sea level, it is among the highest zones in Tuscany, yielding wines of remarkable freshness and aromatic finesse.

Despite its modest size, Pomino’s unique location in the foothills of the Apennines gives it a climate and soil composition that differ significantly from the more Mediterranean valleys below. This has historically encouraged producers to plant not only Sangiovese but also Pinot Noir, Chardonnay, and Merlot—grapes that thrive in cooler conditions. Pomino’s wines are often described as elegant, lifted, and distinctly alpine in character, offering an alternative to the denser styles found elsewhere in the region.

Viticulture in Pomino dates back to at least the Renaissance, with documented wine production in the area by the 14th century. Its reputation was already established by the time the Pomino wines were mentioned in Grand Duke Cosimo III de’ Medici’s 1716 edict that defined Tuscany’s earliest protected wine zones. However, its modern history was truly shaped by the Frescobaldi family, who introduced French grape varieties and winemaking techniques in the 19th century.

The Frescobaldi estate at Castello di Pomino played a pioneering role in Tuscan wine modernization, producing one of Italy’s first barrel-aged white wines and some of its earliest Chardonnay and Pinot Noir bottlings. The Pomino DOC was officially recognized in 1983 and updated in 1997, granting legitimacy to both traditional blends and varietal expressions. Today, Pomino remains relatively under the radar, but it continues to attract attention for its poised, high-altitude wines.

Pomino’s vineyards lie on the upper slopes of the Apennines, with elevations ranging between 400 and 750 meters above sea level. This altitude creates a cool growing season with large diurnal temperature shifts, preserving acidity and aromatic precision in the grapes. Rainfall is higher here than in the surrounding lowlands, and the growing season is longer, often extending into October.

Soils are predominantly sandstone and marl with areas of clay and schist, offering good drainage and moderate fertility. These soils, combined with the slope and orientation of the vineyards, promote low yields and concentrated fruit. The resulting wines, particularly the reds, tend to be more restrained and mineral-driven than the more robust styles of central Tuscany, while the whites are crisp, floral, and expressive.

Sangiovese remains a foundational red grape in Pomino, though it is typically blended with cooler-climate varieties such as Pinot Nero and Merlot to add aromatic lift and suppleness. Pinot Nero, in particular, performs well in Pomino’s high altitudes, producing wines with red berry, spice, and forest floor notes. Cabernet Sauvignon may also appear in small proportions, adding structure to certain blends.

On the white side, Chardonnay and Pinot Bianco dominate, often blended together to make Pomino Bianco. These wines are prized for their elegance and ageing potential, especially when fermented or matured in oak. Trebbiano Toscano and other minor white grapes round out the blends but play a secondary role. Late harvest whites and sparkling wines are less common but demonstrate the appellation’s versatility.

While Pomino remains a niche DOC, recent years have seen renewed interest in its cooler-climate potential, particularly for premium Chardonnay and Pinot Nero. Producers are leaning into high-elevation farming and fine-tuning canopy management to deal with shifting climate conditions. There’s also a growing trend toward organic and sustainable viticulture, especially among smaller growers aiming to express the region’s natural elegance.

Innovation has been part of Pomino’s identity for over a century, and that spirit persists today. Experiments with indigenous yeast, gentle extraction methods, and lees ageing are increasingly common. While much of the production is still driven by the Frescobaldi estate, other voices are beginning to emerge, suggesting a quiet renaissance may be underway in this historic and underappreciated corner of Tuscany.