Bornorli IGT Toscana Rosso

Next to the vineyard, you can still see the Bonorli spring that gives the

name to the estate. In the past, springs were very important in Chianti,

where, due to the conformation of the land, it was not easy to find spring

water. The small Podere Bonorli, adorned with an ancient spring, is

located on a hill between Borro Cepparello and Borro Granaio.

The Verdians were the last peasant family to live on the estate in the late

1960s.

VARIETIES

Sangiovese, Merlot, Cabernet

ALTITUDE

350 metres above sea level.

TYPE OF SOIL

Pietraforte emerges between the rows of Bonorli, a sandstone consisting

mainly of sand that gives rise to loose, very stony soils that drain well. It is

the least common soil in Chianti Classico.

TRAINING SYSTEM

Guyot and spurred cordon.

HARVEST

Grapes are harvested in early September.

WINEMAKING METHOD

The grapes, which are only destemmed to leave them intact, are vinified

in small truncated cone vats. Once the alcoholic fermentation has

finished, maceration is prolonged for several more days on the skins to

enhance the structure and roundness.

AGEING

New, second-passage barriques.

SENSORY PROFILE

Deep ruby red. On the nose, Bonorli has a complex bouquet: notes of ripe

fruit such as cherries, pomegranate and blackberries accompany balsamic

fragrances. The bouquet is completed by the aromas of roasted coffee

and unsweetened cocoa powder. On the palate, it is vibrant, harmonious

and well-balanced. A true “Super Tuscan” example that captures the

freshness of fruit and the elegance of the terroir.

RECOMMENDED CELLARING

6 years in bottle, laid down in a dark cellar.

FOOD PAIRING

Cured meats, tasty meat dishes, medium cheeses.

ALLERGENS: Contains sulphites.