Buccia Nera is a family run winery. It is part of a large estate, Tenuta di Campriano, which encompasses vines, olive trees, gardens, woods, and rental apartments. The estate has been in the same family since the early 1900s, but significant innovation began around 2000 when two sisters of the younger generation became active in the management of the business. The organic practices that Alessa and Anastasia pushed for began in 2002, and the vineyards and olive groves have since been certified. When the sisters assumed the reins in 2004, a new winery was built. The entire operation was certified organic by Suole e Salute this year.

The pretty, ruby color of Guarniente Chianti is paired with lovely aromatics that announce a substantial wine. On the palate there is a good amount of fresh, bright red fruit nicely balanced by Sangiovese's typical acidity. This is neither a powerhouse nor a lightweight; rather it is a very well made, food friendly wine that covers a wide range of entrées, even salmon!

The following information came from Anastasia who graciously answered my e-mails. The Guarniente Chianti is made from 100% Sangiovese grapes. The south-facing vineyard is on a hill with an elevation ranging from 1300 to over 1600 feet. The vines range from 6 to 16 years of age and are densely planted (5000 vines per hectare), which keeps yields naturally low. Harvesting is done manually (larger operations often harvest by machine, which has the potential to bruise the grapes) and generally begins at the end of September.

Fermentation is done with indigenous yeast. The two-week maceration and the subsequent malolactic fermentation take place in temperature-controlled steel tanks. Fermentation gives off heat, so the fermenting juice (the must) requires cooling (in this case to 82 degrees), but malolactic is not exothermic and is more successful if the wine is slightly warmed (to 65 degrees).