90% Sangiovese  5% Merlot  5% Cabernet Sauvignon

 The Tommaso Bojola line takes its name from the owner of the Farm and was born as an alternative to the other Chianti Classico line, offering wines whit personality, with great aromatic and phenolic potential. These are obtained by means of particular techniques, such as the late harvest of the overripe grapes on the plant and the vinification directly in barrique and tonneau. The blend of Sangiovese with international varieties, which represent 20% of the blend, brings further complexity, structure and body.

 80% Sangiovese  5% Merlot  15% Cabernet Sauvignon

Blend of a great structure, intensity and complexity obtained from 24 months aging in barrique and from the long aging in bottle. Aromas of black fruits accompanied by hints of leather and coffee.

Amphora - Winemaking

Abstract from the Experimental Thesis of Cosimo Bojola - Degree course in Viticulture and Oenology, A.A. 2017/2018 - Faculty of Agriculture of the University of Florence

The vinification of Sangiovese grapes was tested in a stainless steel tank and in terracotta amphorae, capable of micro-oxygenating and releasing mineral elements into the wine.

The local clays do not release unwanted substances and are fired for more than 70 hours at 1000°C to obtain a slightly porous terracotta, which guarantees reduced gas exchanges.

Terracotta releases mineral elements that favor the oxidation of wine components, in the presence of oxygen permeated by the pores of the container: without the right wine-making technique, the wine undergoes accelerated aging, with the decrease of aromas, polyphenols and structure.

The grapes were fermented in jars of 8 hectoliters and the refinement of the wine took place for 11 months with skins, seeds and yeast lysates, which prevent excessive oxidation.

The natural micro-oxygenation of terracotta enhanced the varietal aromas of flowers and fruits, eliminating the most astringent and bitter tannins, resulting in a great softness in the mouth.

The University's Panel characterized the wine from the steel tank as more herbaceous and astringent, while the wine in Amphora stood out for its intense floral aromas, pleasent freshness and persistent minerality on the palate.

100% Sangiovese

Our wine is produced with grapes from organic viticulture and is clarified with the use of products of animal origin

Technical Data

Features & Pairings suggestions

	Vinification The grapes are harvested by hand, then the fermentation takes place at controlled temperature to save primary aromas; after 8-10 days all the sugars are converted into alcohol. To extract the color and the aromas, the peels that raise to the surface are moist with the must/wine. The maceration of the peels on the wine continues for 10-15 days, then the free run wine is separed from the marc, which is pressed. Follows the malolactic fermentation on fine lees for 20 days, to make the wine softer on the palate.
	Ageing The wine ages in cement tanks and in barriques (225lt), for 12 months. During this period the aromatic profile is defined and the wine acquires softness by polymerization of the polyphenols. Follows the refinement in the bottle for at least 3 months, before being released for consumption.
	Visual Analysis Intense ruby red with purple tints.
	Olfactory Analysis Intense notes of red fruits, especially raspberry, cherry and slight hints of oak.
	Gustatory Analysis Good structure, soft and fresh to drink. Predominant notes of red fruits, with slight spiciness.
	Serving Suggestions Serve at a temperature of 16-18 ° C, in a tulip glass, taking care to uncork the bottle 1 hour before.
	Pairing Suggestions To be combined with first courses with game, grilled meats, cured meats and cheeses.