About this wine
Vineyard and terroir
Bòggina A comes from a meticulous selection of the finest grapes in the historic Bòggina vineyard. Gastone Bazzocchi, grandfather of the present owners, planted the vineyard in 1947. Its Sangiovese has since been replanted parcel by parcel using massal selection of the original clones. Selected fruit goes into the Bòggina wines, while the remainder contributes to Torrione. The six hectares of vines stand on galestro and alberese soils.
The vineyard is certified organic. Grapes are harvested by hand in the second half of September and undergo a further selection on a sorting table.
Grapes
100% Sangiovese.
Vinification
Natural fermentation takes place with native yeasts in 300- and 500-litre terracotta amphorae. Manual cap plunging is used, and sulphite additions are almost entirely avoided. Once fermentation is complete, the amphorae are sealed with the skins still inside, extending maceration to approximately eight months.
Ageing
After the skins are removed, the 2023 wine returns to amphora for another five months. Terracotta supplies micro-oxygenation comparable to barrique, limiting excessive reduction without contributing oak-derived aromas. Prolonged skin contact and its tannins protect the wine naturally, allowing vinification with little or no added sulphites.
Technical data
The 2023 vintage has 13.5% alcohol, total acidity of 5.33 g/L and a pH of 3.68. Production comprised 3,633 standard bottles and 50 magnums. The wine is estate produced and bottled and carries the DOC Val d’Arno di Sopra Sangiovese Vigna Bòggina designation.
Tasting profile
The 2023 vintage combines fresh strawberry and floral aromas with a suggestion of terracotta. The palate is medium-bodied, bright and focused, with refined tannins, a subtle creamy texture and a fruit-led finish marked by crushed stone and graphite. Further notes include sweet pipe tobacco, cedar, mint, dried cherry, orange peel and dried rose petal, giving the wine aromatic breadth and an exotic nuance. Its energy and complexity are carried without heaviness. Another assessment emphasizes its soft, fluid texture, elegantly integrated tannins, mineral detail, precise acidity and long, silky finish.
Serving and pairing
The 2023 may be enjoyed now or held.
Vintage notes
The current 2023 release was harvested in the second half of September and produced in 3,633 bottles plus 50 magnums. Its technical parameters are 13.5% alcohol, 5.33 g/L total acidity and pH 3.68.
Label / history
The decision to ferment and mature Bòggina A in amphora connects the wine with Tuscany’s cultural history. Terracotta vessels have been produced and refined since Etruscan times, particularly around Impruneta, and have served for both winemaking and wine storage since antiquity. The first vintage of Bòggina A was 2011.