Malolactic-fermented in barriques with native yeasts

heart-pounding beauty

Medium to full body and creamy tannins

Chiara Boschis was the first producer to earn a certification for organics in the town of Barolo

cedar spice and local Anzac biscuits

2023 POGGIO CIVETTA CHIANTI CLASSICO FARNESE Poggio Civetta Malolactic-fermented in barriques with nativeThis wine is made from Sangiovese (90%), Canaiolo (5%) and Cabernet Sauvignon (5%) grapes. The manual harvest takes place between mid September and mid October. The grapes are gently crushed, after which the vinification takes place. The must rests on the skins for 1 to 2 weeks. In this way, all the aromas and colors are preserved in the wine. The wine matures for 9 months in small and large barrels. The wine has a deep ruby red color. The nose is