What: From the heart of Chianti Classico
Why: For its good structure and elegant tannins
Perfect with: Meat dishes, especially T-bone steak
What: From the heart of Chianti Classico
Why: For its good structure and elegant tannins
Perfect with: Meat dishes, especially T-bone steak
Italy
Tenute Stefano Farina Soc. Agric. Srl, Via Case Sparse, 77, 50022 Greve in Chianti, Fraz. Panzano in Chianti (FI)
In the glass, the Chianti Classico DOCG Podere delle Bocce from Tenute Stefano Farina has an intense ruby colour that tends towards garnet with ageing. On the nose, there are intense and refined scents of violet, blackberry and iris, typical of Sangiovese, which are enriched with spicy notes with ageing. In the mouth it is balanced and harmonious, with good structure and elegant tannins. Good now, Podere delle Bocce is a Chianti that doesn't mind waiting a few years for the right moment to be uncorked. In fact, over the next 5-7 years it will develop greater aromatic complexity and greater smoothness. It is produced in the heart of Tuscany, in Panzano in Chianti, a hamlet of the municipality of Greve in Chianti, in the heart of the Chianti Classico production area. This area is characterised by a hilly landscape of rare beauty, with vineyards, olive groves and woods alternating in harmonious balance. Stefano Farina's vineyards are located at about 650 metres above sea level, in an ideal habitat for the production of quality grapes. Podere delle Bocce is mainly produced with Sangiovese (95%), the main grape variety of Chianti Classico, with a small percentage of Canaiolo (5%) to complete the blend, bringing softness and floral notes. The grapes are harvested by hand and placed in 20 kg boxes in the second half of September. After vinification and decanting, the wine is aged in large oak barrels for at least 14 months, acquiring complexity and roundness. A further refinement in the bottle for at least 3 months precedes commercialisation. A versatile wine, it goes well with a wide variety of dishes, from appetisers based on cold cuts and cheeses, to first courses with meat sauces. From red meat main courses, such as Florentine steak, to aged cheeses.
The history of Tenute Stefano Farina has its roots in the 1930s, when Stefano Farina and his wife Giovanna ran a trattoria where, in addition to serving food, they also served wine. It was in this context that Stefano developed a growing interest in oenology, and in 1939 he decided to start his own winery, despite the difficulties associated with the war period. In 1941, the family moved to Erba, in Lombardy, and it was here that Stefano passed on his passion for wine to his children, particularly to Giancarlo. After studying oenology in Alba, Giancarlo understood the importance of producing quality wine directly from one's own vineyards. Today the Stefano Farina Estates boast five properties located in some of the most renowned wine-growing regions in Italy: Piedmont, Tuscany and Puglia. The first acquisition dates back to the mid-seventies with ‘La Traversa’ in La Morra, in the heart of the Langhe region of Piedmont. Subsequently, the company expanded into the Chianti Classico, Alba, Casentino and finally Salento regions in Puglia, a region particularly dear to the family due to the historical ties with the founder's wine business. The company's philosophy aims to enhance the value of native grape varieties through modern winemaking practices, to obtain wines that reflect the essence of their territory.
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