The choice of the amphora has a historical dimension to get closer to Tuscany’s cultural roots. Terracotta in Tuscany always played a key role: since the early Etruscan craftsmanship the art of creating and using vases of terracotta has evolved and refined over centuries in the village of Impruneta. Wine itself was vinified and stored in terracotta since its origin. Everlasting wine vases are made in terracotta.
Val d’Arno di sopra DOC, Pietraviva
Estate produced and bottled.
First year of production:
The wine is made from a meticulous selection of the best grapes of the Bòggina vineyard harvested by hand and further selected with a sorting table. Since 2011 we are experimenting with a new method of vinification on a small lot of Bòggina, using terracotta amphorae of 300 liters. The vinification in amphorae lasts no longer than 2 weeks, managed with very limited use of sulfites, open-air maceration and “cap” plunging. The amphorae are then sealed, together with the skins, using stainless steel lids.
The skins from vinification are left with the wine for approximately 6 months until the end of March. After the skins removal, the wine will continue its aging in amphorae for another 6 months. Amphorae allow indirect microxygenation, similarly to barriques, avoiding reduction excesses during maturation but prevents barrique flavoring. The skins and its content of tannins naturally protect the wine allowing us not to use sulphites.
A historic vineyard for the winery, it was planted in 1947 by Gastone Bazzocchi, father and grandfather of the current owners. Part of it is selected for the production of the namesake wine Bòggina, the rest is used for the Torrione. Bòggina is planted with Sangiovese vineyards and over the years it has been replanted following a strict mass selection of the original clones.