The beauty of Sangiovese is revealed here in its most pure form, unencumbered by manipulation of the wine during vinification and elevage and without exposure to new oak. The vineyard lies at an altitude of 300-350 meters; the average vine age is 15 years. The essential character of this wine can best be described as “ferociously elegant”. But, what appears to be an oxymoron is, in fact, the reality. There is a gracefulness to this wine, an impeccable balance, that belies the intense concentration reflected in its vigorous, ripe tannins.

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. When Giovanna’s father gave her a small farm with olive groves, called Le Boncie, she added a vineyard planted with her favorites from the experimental project – Sangiovese, obviously, but also Ciliegiolo, Colorino, Foglia tonda Mammolo and Prugnolo., 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. Thus, the normal rhythm results in the wine’s arrival in cellars in New York not earlier than 30 months after harvest.