Boccanera 2021

Sisters Paola and Donatella Palazzi founded the winery in 1973, establishing an estate that quickly became a reference point for organic viticulture in the region. From the outset, they embraced organic farming—a visionary approach at the time—and have maintained certification for nearly 50 years. With no next generation to continue their life’s work, they reluctantly decided to sell in 2017, determined to find buyers who would preserve their legacy. That same year, Marina and Ivanhoe Romin, in search of a country home close to family and a vineyard suited to their nomadic lifestyle, met the sisters and were captivated by their dedication and foresight. Within 18 months, the handover was completed, ensuring the continuity of the estate’s traditions, particularly its exceptional Vin Santo del Chianti. In 2019, the historic winery embarked on a new chapter, blending its deep-rooted heritage with renewed energy. Shortly after, renovations began on the nearly 2,000-square-metre estate, leading to the launch of a more complex and contemporary wine collection in 2022. The estate exclusively cultivates indigenous grape varieties, including some rare ones, and vinifies all its wines in original 1960s concrete tanks, recoated every five years. With 24 hectares—nine under vine and eight dedicated to olive groves—the property demands constant care, and for Marina, it has become a full-time mission. The meticulous approach continues in the vineyard, where vines are pruned just before harvest to focus on the best fruit. Grapes are hand-harvested, carefully sorted, and gently pressed, with only the first free-run juice, il fiore, used. Fermentation remains temperature-controlled in concrete, preserving the purity and authenticity of the wines, just as the Palazzi sisters intended. Winemaking Detail: Manual harvest and hand selection. Vines are pruned days before harvest to leave on the highest quality grapes. Temperature controlled fermentation and vinification takes place in cement tanks built in 1960 that are recoated every 4-5 years.

Manual harvest and hand selection. Vines are pruned days before harvest to leave on the highest quality grapes. Temperature controlled fermentation and vinification takes place in cement tanks built in 1960 that are recoated every 4-5 years.

After another year in bottle it is beginning to soften and showcase the soft, aromatic black current and red apple aromas. A delicate eucalyptus and menthol character is coming through on the finish. A real classic Tuscan to stand up to some meaty dishes. Another year or two and it will really shine.

Salumi, Truffle pasta, Venison ragu

Costa Toscana IGT is effectively a coastal sub-division of the Toscana IGT appellation. It was introduced in 2010 to allow producers in Tuscany's coastal areas to differentiate their wines from those made further inland. The climatic differences between Tuscany's coastal areas and inland areas are noticeable, and are reflected in the local wine styles. The official Costa Toscana viticultural area covers land in each of Tuscany's the five coastal provinces: Massa Carrara, Lucca, Pisa, Livorno and Grosseto. Unsurprisingly, a Maritime climate contributes mild winters and warm, dry summers thanks to the proximity of the Tyrrhenian Sea. A varied topography throughout the region creates a wide range of soil types with vineyards found predominately on terra rossa, a reddish clayey to silty soil type, typical of the Mediterranean region.