The farm house La Boncia produced quality wine under the Etruscans, produces it today and will still produce it tomorrow.
Grape varietal: Sangiovese 100%
Soil: terrain with ample skeleton – rock of the Montagnola hills.
Vinification and aging: after destemming, the grapes undergo maceration for approximately 10 days in stainless steel tanks. During this phase, the wine completes alcoholic fermentation at a temperature not exceeding 25° C to fully bring out varietal character and conserve fruity and flora notes. The wine is then racked, and subsequently finished malolactic fermentation by the end of winter. The wine is aged in steel, which
allows it to be bottled in spring.
Tasting notes: ruby red in color the wine has a full and intense fragrance with hints of
grapefruit and red fruits which bring to mind cherries and raspberries. On the palate, the wine is smooth and well-balanced. The finish is characterized by gentle tannins and the persistent flavor of the grapes which make it so delicious and easy to drink. It is meant to be drunk young in order to appreciate its freshness and its bouquet.
Serving suggestions: an excellent accompaniment for pasta, both white and red meat, and
Serving temperature: 18° C – Store at a constant temperature of circa 17° C away from
In the 1800s, around the La Boncia farm house, family ancestors found important Etruscan artefacts, today displayed in the most prestigious museums of the world. On La Boncia land, the Etruscans (VI century B.C.) were already producing great wine, which they exported all over the known world. Today we dedicate our Chianti to this land, wonderful mother that produced great wines back then, produces them today and will produce them forever.