One of the new generation's best Tuscan wine makers, Giovanna Morganti farms a tiny 3 hectares (7.5 acres). Il Cinque ('the five') is blended using five grape varietals used to make the finest Chianti Classico: Sangiovese with Colorino, Mammolo, Fogliotanda and Cilegiolo. Giovanna’s father was a legendary oenologist who believed in Tuscan varietals long before the “flying consultants” identified this area as a profit center. Podere Le Boncie is situated in the hamlet of San Felice which itself is located a handful of minutes north of Castelnuovo Berardenga, in the southern tier of the Chianti Classico zone. Giovanna studied oenology herself and went to work in the mid 1980s for San Felice wines in Castelnuovo Berardenga, near Siena, on a project to plant around 300 traditional Tuscan grape varietals collected from old vineyards. When Giovanna’s father gave her a small farm with olive groves, called Le Boncie, she added a vineyard planted with her favorites from the experimental project – Sangiovese, obviously, but also Ciliegiolo, Colorino, Foglia tonda Mammolo and Prugnolo. “Chiesamonti” is a 1.3-hectare parcel adjacent to the town of San Felice in Castelnuovo Berardenga, with a stonier soil profile and a lower clay content than Giovanna’s home turf. The vines, now over a decade old, used to be blended into “Cinque” in their younger years, but she now feels they are ready for prime time, and this wine—bottled on its own for the first time in 2018—provides a fascinating counterpoint to “Le Trame”: silkier, higher-toned, and overall prettier, with a more blatant mineral underpinning and less sumptuously fleshy fruit. It spends two years in Stockinger barrels, just like its sister wine, and it comprises nearly entirely Sangiovese, with just a touch of Canaiolo.