Chianti and San Gimignano with lunch and wine tasting
Spend the day in the stunning Chianti region, a region that mixes hilltop towns with top-notch wine tastings. Explore the UNESCO-listed San Gimignano and be in awe of ...
Profile
Structure
Drinking window
Latest scored vintage 2019: best 2024 to 2039.
vintage5 yrs20 yrs22 yrs
Critic scores
| Critic | Vintage | Score |
|---|---|---|
| Wine Advocate reviewed 2022 | 2019 | 95/100 |
| James Suckling reviewed 2022 | 2019 | 95/100 |
Scores as published by each critic for the vintage shown.
In the glass
Aroma: red cherry, dried herbs, tobacco, violet
Palate: sour cherry, Mediterranean herbs, iron, leather
Petrolo's pure Sangiovese cru from the Boggina parcel. Red-cherry and dried-herb aromatics on an iron-and-leather core; longer-format oak preserves transparency.
What it pairs with
- Florentine T-bone Charred T-bone needs the firm Sangiovese tannin; iron-and-leather meets the marbling.Find florentine t-bone on TableJourney →
- Pappardelle al cinghiale Wild boar finds the wine's herbal-leather register.More wines for wild boar →
- Aged pecorino with mostarda Sheep's-milk salt sharpens the cherry; mostarda echoes the wine's spice.More wines for aged hard cheese →
With cheese
How to serve Boggina C
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Florentine T-bone, Pappardelle al cinghiale, Aged pecorino with mostarda. Match the wine's structure to the dish's fat and salt.
History
Boggina C is Petrolo's Sangiovese cru bottling from the Boggina parcel, first released in 2006. Spontaneous malolactic fermentation in wood and larger-format oak (22hL barrels and 7hL tonneaux) preserve transparency.
- 2006First Boggina C vintage from the single Boggina parcel
Facts
- Producer
- Petrolo · visiting guide
- Grapes
- Sangiovese (100%)
- Classification
- Val d'Arno di Sopra DOC (Vigna Boggina)
- Oak
- 16 to 18 months in French oak, 22hL barrels and 7hL tonneaux, after spontaneous malolactic fermentation in wood
- ABV
- 14.0%
- Price
- EUR 70 to 110 at retail
- Drinking window
- 5 to 20 from vintage
- First vintage
- 2006
Frequently asked about Boggina C
What does Boggina C taste like?
On the nose, red cherry, dried herbs, tobacco, violet. On the palate, sour cherry, Mediterranean herbs, iron, leather. Structurally full-bodied, firm tannins, high acidity with a long finish. Petrolo's pure Sangiovese cru from the Boggina parcel. Red-cherry and dried-herb aromatics on an iron-and-leather core; longer-format oak preserves transparency.
When should I drink Boggina C?
Drink 5 to 20 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Boggina C?
Florentine T-bone is the canonical pairing. Other strong matches include Pappardelle al cinghiale and Aged pecorino with mostarda. Charred T-bone needs the firm Sangiovese tannin; iron-and-leather meets the marbling.
What grapes are in Boggina C?
The blend is Sangiovese (100%). The wine is classified as Val d'Arno di Sopra DOC (Vigna Boggina).
Tags
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