"Black cherry and blackberry flavors add tobacco, spice and soy notes to the mix. The firm, dry finish needs salumi or grilled meats to tame the tannins. Becomes more fluid with air, so decant or age for a few years. Sangiovese. Best from 2017 through 2022. 100 cases imported. –BS" (WS)
"Dark red cherry, plum smoke, tobacco and violet notes are beautifully defined in Petrolo's 2013 Bòggina. Rich and pliant through to the finish, this classy 100% Sangiovese delivers outstanding quality to match its inviting personality. Today, the flavors are naturally quite primary, so a few years of cellaring is warranted. Tasted next to the Bòggina Anfora, the straight Bòggina has more mid-palate intensity and overtness, as well as an expression of fruit that is more closely aligned to the Petrolo house style. But that is really splitting hairs, as both Bògginas are delicious." (VM)
"Extremely aromatic and perfumed with dark berries, cherries and flowers, as well as hints of rosemary and lavender. Full body, very fine and tight tannins as well as bright and creamy acid. Lovely tension between the fruit and tannins. Better in 2017 but already beautiful." (JS)
Boggina is bottled from the single best barrel of Sangiovese produced each year from the Boggina hill, planted in the 1950’s by Luca’s grandfather. The yield per plant is notably restricted (max 2.5 lbs per vine plant), allowing a concentration of all the noble components of the grape, fundamental for the full-bodied character of this wine. The maceration on the skins lasts for 14 days. Afterwards, the malolactic fermentation takes place, partly in French barrels of 225 liters and partly in 30 Hl oak barrels. The wine then is aged in French oak barriques, one third new, for approximately 18 months.