# Bandinello Toscana (2020)

- **Producer:** Villa di Geggiano
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese, Ciliegiolo, Syrah
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €18
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, blackcurrant, herbaceous, black pepper, violet, vanilla, cedar, cloves, leather, forest floor

## About this wine

Villa di Geggiano is a historic estate located in the southern sector of the Chianti Classico zone, in Castelnuovo Berardenga, Tuscany. Owned by the Bianchi Bandinelli family since 1527, the estate is renowned for its rich heritage and commitment to organic viticulture, certified since 2006. The Bandinello cuvee is named in honor of the family and represents a vibrant, approachable introduction to the estate's terroir, blending traditional Tuscan Sangiovese and Ciliegiolo with a touch of Syrah.

## Interesting facts

- The wine is named Bandinello in honor of the Bianchi Bandinelli family, who have owned the historic Villa di Geggiano estate since 1527.
- Uses dry ice during a three-day cold soak to naturally preserve the grapes, significantly reducing the need for added sulfites.
- The estate's vineyards have been certified organic since 2006, promoting biodiversity in the southern Chianti Classico zone.

## Food pairing

The vibrant acidity and moderate tannins of this Sangiovese-based blend make it highly versatile. It cuts beautifully through the richness of roasted meats and tomato-based pasta sauces, while the subtle spice from Syrah complements herbal and earthy elements like rosemary, fennel, and mushrooms.

## Wine making process

The grapes are hand-harvested from organically farmed vineyards at 320 meters elevation. After complete destemming and soft-pressing, a unique three-day cold soak is performed using dry ice to naturally preserve the fruit and minimize sulfite additions. Fermentation takes place in temperature-controlled stainless steel tanks at 28 degrees Celsius for 16 days using wild yeasts, followed by full malolactic fermentation. The wine is aged for six months in 500-liter French oak tonneaux (10% new) and refined for three months in bottle before release.