Boscobandito is a fully organically produced wine made of Sangiovese, Merlot and Cab. Sauvignon; what many would call a "Supertuscan" wine. This blend results in a balanced, long, decisive with a velvety tannic texture that confers the wine softness and good drinkability. It opens with sensations of ripe red fruit such as the cherry characteristic of the Merlot and floral violet of the Sangiovese and closes with the elegant and persistent aftertaste given by the cabernet; recalling the spice typical of this grape.
Why have we selected this wine?
The first time I encountered this wine it was in a restaurant in Pienza. Since there are only few thousand bottles around, I was lucky to get to taste it.
I immediately loved the wine because of its roundness, it is easy to enjoy but not boring. It is a wine with a distinct character and taste that mirrors the forest and the hills around the vineyards.
Donatella and Bruno
Born as an organic Farm, La Leccetella covers about 80 Ha divided in vineyard, woodland, and olive groves. Out of these 80ha, 12ha are vineyards.
The farm is located in Casciano di Murlo, just a few kilometers from Siena and on the edge of the Montalcino DOC. The vineyards seat at 450mt a.s.l., facing the Mediterranean sea and without winter fog or spring frost.
The soil is composed mainly of marlstone and are planted with Sangiovese, Merlot, Cabernet Sauvignon and, the most recently added, Cabernet Franc.The soil is extremely rich and together with the optimal weather conditions allow the growth of grapes of exceptional quality.
Since the extraordinary properties of the terroir, Donatella and Bruno's main goals is to use modern techniques only to best reflect the flavours in their bottles and reducing to the minimum the carbon footprint.
|GRAPE VARIETY:||50% Sangiovese, 40% Merlot, 10% Cabernet Sauvignon|
|VINIFICATION:||The grapes are de-stemmed and lightly pressed, after which the crushed grapes are collected in steel tanks called "fermentini". For 2 days the product remains refrigerated without fermentation starting in order to extract the first aromatic precursors. Subsequently, when the temperature is raised to around 30 ° C, fermentation begins and then continues at a temperature of around 25 ° C. After about 5/6 days the racking takes place and the skins are separated from the must/wine. Fermentation ends without the skins. At the end of the fermentation the wine is decanted to separate the heavy lees and follows the spontaneous malolactic fermentation.|
|AGING:||After the third racking it is kept on its lees called "fine or noble" for 80% in steel and 20% in small oak barrels where, with weekly stirring, it will remain for 6 months to give the wine softness and stability. Subsequently the wine is decanted, gathered and bottled.|