Via dello Stracchino n.32 Pontassieve (FI) 50065
Telephone +39 055/8317830
Fax +39 055/8364008
Website – www.gondi.com
E-mail – firstname.lastname@example.org
Olive groves area: 32 hectares;
Number of Plants: 6600;
Avarage Density of plants per hectare: 207
Altitude: between 200 and 400 meters above sea level;
Exposure: South – West
Present varieties: 80% Frantoio, 15% Moraiolo, Leccino and 5% other;
Type of training: for 90% Vessel
Annual average production: 4,000 liters
Tenuta Bossi is situated in the heart of the Chianti Rufina, famous wine and olive oil producing area, known since the Renaissance.
The Chianti Rufina is the smallest subzone of Chianti, differs from the other for the height and the terroir, as evidenced by the Bando dei Vini published by the Grand Duke Cosimo III de
‘Medici in 1716.
With its 315 hectares, 19 ha. vineyards, 32 ha. olive groves, woods and grains. It belongs to GONDI’s from 1592, ancient Florentine family of which there are records dating the XIII century.
As well as in Florence the Gondi played an important role in France, whence they followed Caterine de’ Medicis and far nearly two centuries fuled high positions in government and church. Four of them were bishops.
The Gondi coat-of-arms, which appears on the label of their Laudernio, shows two crossed iron maces, recalling the military origins of this family which took part in the Guelf-Ghibelline conflicts of early Florentine history.
Under the villa there are the vaulted cellars and the Orciaia, where the wine matures in oak barrels and barriques, and rests the extra virgin olive oil.
The Gondi family always at the forefront in agriculture, was among the first to dedicate part of the farmhouses in Agriturismo (Seven apartments finely restored in rustic but elegant style, allowing its customers to relax immersed in the beauty of the Sieve Valley) .
The production of Extra Virgin Olive Oil is made exclusively from olives produced in the 32 hectares of specialized olive groves. Mainly they cultivate the varieties Frantoio and Moraiolo. The olive harvest is performed early, in November, by hand picking.
Within maximum 24 hours, the olives are sent to the pressing, where oil is extracted by means of continuous flow system at a controlled temperature.
Visits to the cellar with wine tasting of farm products by appointment, e-Commerce, Agriturismo.