Podere Le Boncie "Cinque" Rosso di Toscana, Tuscany, Italy 2024

FROM ROSENTHAL:

THE WINE: Saniovese (95%), Colorino (5%). Giovanna’s “second wine” is produced from younger vines around the property and supplemented by a parcel of Sangiovese she rents in the nearby commune of Villa a Sesta, just six kilometers from Castelnuovo Berardenga. The wine’s name references several numerological coincidences: the five grape varieties of the estate (Sangiovese, Canaiolo, Colorino, Mammolo, Fogliotonda), the five leaves and flowers per bunch of a grapevine, and the winery’s home address. Aged for one year in Slavonian oak casks varying in capacity from 500 liters to 30 hectoliters, Cinque is simpler and more fruit-driven than Giovanna’s two longer-aged wines, but it nonetheless bears a profound soil imprint and will age effortlessly for years.

THE PRODUCER: Giovanna Morganti is quickly becoming recognized as one of the best of the new generation of Tuscan winemakers. Her small estate is a mere three hectares and her only wine is called “Le Trame” (the intrigues) signifying the wheeling and dealing required to purchase the land. Giovanna’s father was a legendary oenologist who believed in Tuscan varietals long before the “flying consultants” identified this area as a profit center. Podere Le Boncie is situated in the hamlet of San Felice which itself is located a handful of minutes north of Castelnuovo Berardenga, in the southern tier of the Chianti Classico zone.

Giovanna studied oenology herself and went to work in the mid 1980s for San Felice wines in Castelnuovo Berardenga, near Siena, on a project to plant around 300 traditional Tuscan grape varietals collected from old vineyards. The vineyard, planted to a very high density of 7000 vines per hectare and dedicated principally to Sangiovese (supplemented by a few rows of Fogliatonda and the others for blending), produces the definitive wine of the estate: “Le Trame”. Vineyard work is conducted according to the general principles of the biodynamic movement. Harvesting is by hand. Fermentation occurs in traditional open-topped wooden tanks. The elevage is long and tranquil with an occasional racking implemented to aerate the wine. Aging occurs in mid-size barrels; the wine is then left to age in bottle for at least six months prior to release.

NOTE: This bottle is allocated and therefore stock is limited. Discounts do not apply to this product.