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. Annual production is approximately 1000 cases

While we feel that Chianti is absolutely underrated, it remains true that there are more runaway success stories from producers that gave the finger to the appellation, bottling under the Toscana Rosso banner, than from producers who have stayed loyal to the DOCG. Just look at Antinori’s Tignanello or Montevertine’s ‘Le Pergole Torte’ for prominent, highly desired examples of this phenomenon. Podere Boncie is the newest member of this prestigious group, but while Tignanello champions modern techniques and Napa-esque opulence, Boncie’s Sangioveses are all about raw, unfiltered and untamed purity.  Opting out of the Chianti Consorzio in 2011, Giovanna Morganti from Boncie has been an outspoken promoter of more non-interventional winemaking and biodynamic farming. The Sangiovese's have become the reference point for natural winemaking in Tuscany. While the style floats into the ‘natural’ realm flavor-wise (and assuredly have developed a heated enthusiasm from that part of the wine community), Boncie still possesses the classical Sangiovese profile of dried red fruits, balsam herbs, cured meats, and camphor ash. Despite leaving the Consorzio, this is classic Chianti al Naturale, without pushing into the wild and feral depths of unhinged natural wines.