The vines grow on the Valdarno hills at the foot of the Pratomagno Mountains, a perfect place for a vineyard. The unique pedoclimatic conditions infuse our wines. A great lake covered the entire valley during the Pliocene epoch leaving an enduring legacy in the chemical composition of the soil, a land ideal for making fine wine. Today mild winters and a temperate climate allow us to make the best use of this legacy.
The bedrock is sandstone, above a base of a loam rich soil on a sandy clay matrix. A poor soil but ideal for the needs of the vine. It is no coincidence that from ancient times, this area has been well known for the production of wine and olive oil, a reputation that over the centuries has grown and spread around the world.
It was the combination of these rare and precious characteristics that provided the impetus for Ferruccio Ferragamo to initiate a winemaking revival at Il Borro in 1995. Careful analysis and study guided every decision, from the choice of grape to the clones and rootstocks, nothing was left to chance.
Autochthon grape varieties, such as Sangiovese, and those of the “Tuscan tradition,” such as Merlot, Cabernet Sauvignon and Petit Verdot grow side by side adapting perfectly to the variability of the soil. In all 45 hectares are under vine, 300 to 500 metres above sea level, divided between five varieties of grape to extract the very best wines from our precious terroir.
The uniqueness of Bolle di Borro, is that it rises on yeast for over 60 months. Sangiovese has a proven elegance, the perlage is fine and persistent. On the nose it is rich of crunchy bread crusts reminiscent of the sour freshness of Sangiovese. In the mouth it has a creamy texture, silky, with a juicy sour note typical of Sangiovese.
Food Pairing:
Enjoy as an aperitif or throughout a meal, with refined and structured fish and meat dishes.
A white wine fresh whose highlights are its structure and savoriness. Colour is straw yellow with greenish glints. Hints of white peach, apple and pear with an aroma of lemon blossom and hawthorne that lead way to nuances of Mediterranean herbs and lemongrass. Fresh and well-balanced, with a pleasant mineral note.
Food Pairing:
Soft and aged cheeses, dried fruits, light croutons, shellfish, seafoods, sushi, first and main fish courses
Bright pink in color with distinguished lively bouquet of white flowers and fresh fruits. Taste is delicate and crisp with hints of berries and a fresh and balanced finish.
Food Pairing:
Ideal with fish and first course dishes or as an aperitif.
Lively ruby color with purplish reflections. Bouquet is intense, with notes of cherry with light scents of ginger and white pepper.Taste is fresh, with soft tannins and a lively fruity end.
Food Pairing:
Pairs well with authentic rustic Tuscan cuisine, lightly aged cheeses, medium meat dishes.
Polissena is an act of love and an homage to Tuscany, and to one of its typical grape varieties: Sangiovese. The grape has a strong backbone but is refined and balanced. It is captivating but modest.
Food Pairing:
All Tuscan dishes cooked with meat, aged cheeses, cured meats, first and main courses with wild game
Deep ruby red color. Intense, complex bouquet with notes of ripe red fruits and distinctive aromas deriving from the aging in terracotta amphora. Full-bodied flavor and well-balanced tannins.
Food Pairing:
All meat dishes but also with bread and aged or blue cheeses.
A full-bodied, elegant wine that perfectly combines elegance with style.
Colour: dark red with purple glints.
Nose: intense, with notes of undergrowth that lead way to warm spices and tertiary aromas of cocoa and sweet tobacco.
Taste: the well-honed, soft tannins leave a long, dry and velvety finish in the mouth.
Food Pairing:
Meat-based dishes of the Tuscan tradition, aged cheese, meat-based dishes such as braised beef, wild boar stew and Fiorentina steak.
Colour: A warm amber colour with copper reflexes.
Nose: Early aromas of dried apricots, raisins and dates open onto hints of caramel, hazelnut and almond that fade into walnut husk, honey and barley candy.
Taste: Sweet and well-balanced, with a refreshing acidity and a long aftertaste.
Food Pairing:
Ideal not only for dry pastry, but also with matured and blue cheese.
