The estate produces Quercia al Poggio Chianti Classico, which is normally released to market at least three years after alcoholic and malolactic fermentation are over, and a small selection of sangiovese, which is vinified on its own to become Quercia al Poggio Riserva after maturation that averages four years. Once bottled, the wines are left to age for a period that varies depending on the vintage and the selection. Long ageing is a conscious choice on the part of the cellar. The aim is to bring out to the full the features that make this Sangiovese such an elegant, structured wine, requiring only the passage of time to reveal its ultimate, sensethrilling complexity. The estate also produces Extravirgin Olive Oil and Vinsanto.