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More about Le Boncie
Giovanna studied oenology herself, and in the mid-1980s she began working in Castelnuovo Berardenga, near Siena, on a project to plant some 300 traditional Tuscan grape varieties from old vineyards for San Felice wines. When Giovanna's father gave her a small estate with olive groves, called Le Boncie, she added a vineyard planted with her favorites from the experimental project - Sangiovese, of course, but also Ciliegiolo, Colorino, Foglia tonda Mammolo and Prugnolo. The vineyard, with a very high density of 7000 vines per hectare planted and dedicated mainly to Sangiovese (supplemented by some rows of Fogliatonda and the others for blending), gives the final wine of the estate: "Le Trame". The work in the vineyard is carried out according to the general principles of the biodynamic movement. The grape harvest is done by hand. Fermentation takes place in traditional open top wooden tanks. Elevage is long and quiet, with occasional racking to aerate the wine. Aging takes place in medium sized barrels; the wine is then aged in bottle for at least six months before being released to the market. Thus, the normal rhythm leads to the wine arriving in our cellars no earlier than 30 months after the harvest.