The farm house La Boncia produced quality wine under the Etruscans (4th century BCE), produces it today and will continue to produce it tomorrow and far into the future. Tufo with striata of clay comprises the soil in the area. Made from 100% Sangiovese from the Gragnano vineyard on the Marcianella estate (near Chiusi) at an altitude of 300-350 m with cordon spur training and an East - South East Exposure, this wine was fermented in stainless steel vats where maceration lasts for 10 – 12 days at a controlled temperature of 25°C. This wine should be drunk young.