There's nothing to do. Sangiovese in Tuscany, and in particular in the Chianti area, is doing just fine. On the hills that stretch from Florence to the gates of Siena, right between the historic villages of Monteriggioni and Vagliagli, for example, Bindi Sergardi harvests the grapes destined for the production of La Boncia, a fine Chianti DOCG, as typical as it is pleasant. The processing is the classic one for a modern Sangiovese. It starts with a maceration of about ten days, necessary to extract colour and aroma from the skins, followed by alcoholic fermentation and malolactic conversion. Always keep an eye on the thermometer, to prevent excessive heat from depriving the final wine of its natural freshness. Then follows a quick refinement, always in steel, at the end of which you discover a beautiful wine, characterized by a ruby red colour still lively. The nose has very fresh aromas of red fruit reminiscent of cherries and raspberries. In the mouth, it is soft and well balanced. It has ripe, velvety tannins and a pleasant acidity that makes it particularly easy to drink. It's a Tuscan red designed to be drunk young. Almost a squeeze of Sangiovese, to better appreciate its freshness and bouquet.