Savoring Tuscan Tradition
Discover Poggio Stenti
Reading Time: 5 mins
Some of the best wine experiences in Tuscany happen far from the famous names. At Poggio Stenti, a small family estate, I found wine, food and a butcher’s counter that tell the story of this land better than any guidebook.
With roots dating back to 1950, Rino Pieri began working this land as a true cultural farmer, dedicating space to grape growing, olive groves, and tending to animals and crops, just like an authentic Tuscan farm. Initially, olive oil and wine were made solely for family consumption, not for sale. Then, when Carlo Pieri, the second generation, came along, he decided to start a meat shop in Montalcino around 1980.
This was a time when Montalcino was becoming popular for international tourism. Carlo opened this butcher shop, which quickly became well-known in the area. Located in Sant’Angelo Scalo, at the entrance of Montalcino, this butchery shop is irresistible. Passersby cannot help but be seduced by the premium quality meat and cold cuts served here.
Being so close to the Montalcino area, which boasts an excellent climate for grape growing, Carlo decided to plant vineyards in 2006. Nowadays, it’s his daughter Eleonora who looks after this winery project, which spans one hectare in Vermentino and five hectares of Sangiovese, predominantly. I have been visiting this winery many times, walking among the rows of Sangiovese, Vermentino, and Cabernet Sauvignon, breathing in the essence of the land and the passion that permeates every grape cluster.
Carlo’s choice was correct: the varietals are expressing at their best, offering cooler conditions than other areas in Tuscany, and offering very rich soil thanks to the proximity of Mount Amiata with volcanic origins. Grapes are vinified following the rules of the nearby more renowned producers: at Poggio Stenti Sangiovese is crafted just like it was a Brunello, long agings of 18 to 30 months, offering a very unique expression of this outstanding varietal, yet with a quality-price ratio that will leave you speechless.
But Poggio Stenti is more than just a winery; it’s a savory Tuscan experience, rooted in their heritage as meat and cold-cut producers.
A visit to Poggio Stenti is not a mere winery tour and wine tasting. They delight in combining their produce and specialty dishes with their wines, making it a destination for those seeking an authentic gastronomical adventure. One cannot miss the curated cutting board featuring an array of cold cuts—a must-try. With a little advance planning, guests can also indulge in a variety of other culinary delights, carefully home made according to the local tradition.
If you would like to meet small family producers like the Pieri family, take a look at my winery tours in Tuscany: every visit is planned together, from the wineries to the table.
My favorite? Whenever I go there, I ask for their Zuppe di Cipolle (onion soup), which despite its name, is not a watery dish but rather a savory delight featuring onions, bread, and cheese baked to perfection in the oven, creating a delightful crust on top. Their unique recipe is a well-kept secret, but if you ever have the chance to visit, I strongly recommend trying it.
Additionally, while in the area, a visit to Carlo’s artisanal meat shop is a must in Montalcino. Their selection of savory handcrafted salamis and artisan sausages will tantalize your taste buds, each bite a testament to the dedication and passion behind every product.
Places like this are at the heart of my Tuscan Escape journeys.
The Maremma DOC and Montecucco DOCG wines of Poggio Stenti have been part of my past Toscana Wine Club selections.
To receive wines like these at home, explore the Toscana Wine Club memberships.
By Claudia Callegari, DipWSET Level 4 Certified sommelier. I lead private wine tastings at Tuscan villas, visits to small wineries and the Toscana Wine Club.
Reviewed and updated on October 20, 2026.