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Violana 2019

Colli della Toscana Centrale IGT

After a few years of experimentation, Bernardo Gondi began to make a rosé to satisfy the demand, which emerged at that time, for a fresh wine.

Galestrous and clayey soils with calcareous sediments.
Sangiovese and other red grapes.
Type of breeding
Spurred cordon.
Alcohol content
Ageing potential
2 years depending on the vintage
0.75 l
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Harvest and weather

The summer of 2019 was particularly hot and dry, but the rare rains were enough to produce healthy grapes with aromas and scents that we will find in the wine. The quality of the grapes harvested and brought to the winery was of a high standard. The grapes were harvested by hand, at the end of August.

Fermentation and vinification

Without skins, after draining after about 24/36 hours, in temperature-controlled stainless steel containers.


It rests for 5 - 6 months in steel containers.

Organoleptic notes

Violana 2019 is an intense cherry pink colour with purple highlights. The nose is intense with good fruitiness, nuances of raspberry, tart cherry and wild strawberries. In the finish, it has a nuance of fleshy red rose and violet. On the palate, the first impact is fresh and well-structured, and the finish shows all its fruitiness of small red fruits, especially cherry.

Serving temperature and glass

The recommended serving temperature is between 10 - 12 C°. The glass to use for this wine is the tulip.


Shrimps in pink sauce, pasta dishes with fatty sauces and tomatoes.

Production area

Tenuta della Villa Bossi, at an altitude of about 300 metres above sea level, mainly in the vineyards of Sottomonte and Camerata, with southern exposure and on the hillside, there are 9.2 hectares of Sangiovese.

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The recipe


To prepare the calamarata, start with a large clove of garlic, peel it and crush it with the palm of your hand. Then clean the chilli pepper, remove the seeds and chop it finely.

Then wash 400 g of cherry tomatoes, dry them and divide them into 4 parts. Now clean 600 g of squid. First rinse them under running water, then remove the inner part by pulling the head. Remove the white part with the cartilage from the head, remove the eyes and squeeze out the beak in the middle.

Peel off the skin using a paring knife and rinse again before cutting into rings about 2 cm thick. Move to the cooker; bring plenty of water to the boil in a saucepan, add salt and cook the pasta. Then put a saucepan on the heat. Heat the oil with the whole peeled garlic clove and the chopped chilli pepper.

As soon as the bottom is hot, turn up the heat and sear the squid rings. When they are sealed, add half a glass of white wine and wait until the alcohol has completely evaporated. Then remove the garlic, add the cherry tomatoes and 25 g of tomato paste.

Stir in the latter, add salt to taste and then lower the heat, leave to cook for about ten minutes; at the end of cooking, sprinkle with chopped parsley. In the meantime, cook 400 g of calamarata pasta until half cooked.

As soon as the pasta is cooked, take a ladleful of the cooking water and pour it into the frying pan, then drain the calamarata and pour it into the frying pan. Mix for a few moments and add water as needed so that the mixture is liquid but not loose. Finally, beat again, add a dash of oil, salt and black pepper to taste.

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