Giovanna Morganti is among the first of the new generation of winemakers in Tuscany. Her father was a famous oenologist who believed in the terroir of the region for many years before it became a worldwide name. She graduated as an oenologist and in the 1980s worked on a project to revive local varieties in Siena. After receiving from her father a small estate with olives called Le Boncie, she added 3 hectares of vines - so was born Podere Le Boncie in the village of San Felice in the southern part of the Chianti Classico area. Of course, most of it is planted with Sangiovese, but there is also room for the region-specific varieties Ciliegiolo, Colorino, Foglia tonda Mammolo and Prugnolo. The winery is biodynamic. The crop is harvested by hand, fermentation is traditional, in open wooden vessels, and the wine is aged in medium-sized oak barrels. After bottling, it matures for another six months before leaving the winery.