Amphora-aged wine exposing the pure essence of Sangiovese – relish tastes of fresh raspberry, strawberry and red cherry

“Cosimo Bojola” Chianti Classico is an experimental wine made in terracotta amphorae rather than stainless steel tanks or oak barrels. It is made using a new method, sitting for a whopping 11 months on grape skins. The resulting wine has the distinctive rich, sharp aroma of Sangiovese, without any oak influence.

This novel technique was personally developed by Cosimo Bojola, the new winemaker at Tenuta Squarcialupi. His amphora wine has proved to be a success: when we visited back in 2019, he only had two amphorae in the winery. When we visited in October 2021, he had eight!

Winemaking

Cosimo selects the best Sangiovese grapes – that is, the ripest bunches with untarnished skins. First, the grape juice ferments in raw Impruneta amphorae for 8–10 days. During that time, the cap of grape skins is pushed down manually, facilitating maximum extraction of colour and flavour. After 30 more days of slow maceration, the amphorae are sealed with the grape skins still inside. The wine is aged in contact with the skins for 11 months. Such extremely long extraction and skin contact would be unthinkable in oak barrels. But the unique material and shape of terracotta amphorae makes it possible.

Tasting Notes

This “Cosimo Bojola” Chianti Classico is aged in amphora and untouched by oak, so it showcases the pure taste of Sangiovese grapes. It has a medium purple colour and offers flavours of fresh raspberry, redcurrant, strawberry and red cherry. This is supported by notes of dried Tuscan herbs like rosemary and sage, and a hint of minerality. Tannins are young and grippy.

Ageing Potential

7 years – as estimated by James Button (Decanter)

Awards

Decanter World Wine Awards 2022 – Silver Medal (2018 vintage) | Decanter Tasting by James Button, 2021 – 91 points (2018 vintage) | The WineHunter – Rosso (2018 vintage) | Wine Enthusiast – 89 points (2015 vintage) | James Suckling – 91 points (2019 vintage)