Castello Di Bossi - Corbaia Magnum 1999
Red Wine/Vino Grandi Formati
At least 24 months
Castello di Bossi is located in the southern half of the Chianti Classico production zone, in the Commune of Castelnuovo Berardenga. The area’s wines tend to be fuller and more highly structured than those of the rest of the Chianti Classico zone, closely resembling those of Montalcino area.
The Castello di Bossi estate extends over 650 hectares, 124 of which are under vine. Castello di Bossi’s three principal varietals are Sangiovese, Cabernet Sauvignon, and Merlot. Castello di Bossi first planted Cabernet and Merlot about 40 years ago, and was therefore among the first in the Chianti Classico zone to plant them. The predominant terrains are tuffs, yellow clays, calcareous sands, and broken stones.
The average elevation of the vineyards is about 350 metres above sea level, while their exposure varies from southeast to west. The Bossi Castle is located at the center of the estate. The first tower, built in about 1099, shows the areas's early strategic importance. In about 1450 the early keep was expanded into the 4-walled fortress visitors can see today.
The Castello di Bossi winery is the perfect union between innovation and tradition.
It consists of six large separate work areas, each with separate temperature controls, with an overall area of 3,500 sq.m. Despite its size and its up to date facilities, it is below ground on two sides and almost invisible. The fermentation area has new temperature-controlled stainless steel tanks.
A timing programme automatically controls pump overs; the must breaks up the cap of skins by gravity flow, aided by a system of plates and chains inside the tank.
Following the alcoholic fermentation, wine that will be bottled as standard Chianti Classico undergoes malolactic fermentation in steel. The Berardo, Corbaia, and Girolamo riserve, on the other hand, after finishing their 20 22 day post fermentation maceration on the skins, go unfiltered directly to barrel.
There, the malic acid will be converted and they will mature for a lengthy period in the barrel cellar that holds over 1,000 light toast French oak barrels from the Allier forest. The maturation period varies according to the wine.
Standard Chianti Classico rests there for 10 12 months, the Berardo for 15 months, while Corbaia and Girolamo enjoy a lengthier stay of almost two years.
After this lengthy maturation, the wines are bottle aged for varying periods from 12 months to 2 years at temperatures between 13 18 o C. Correct temperatures are crucial for us, in that the wines do not undergo filtration.
Public tastings are available inside the Castle as part of guided visits, by reservations made beforehand.
Retails sales of wines and extravirgin olive oil are offered daily except Sunday.
|Manufacturer||Castello Di Bossi|
|Ageing and Fining||In barriques 24 months, Bottle-ageing 12 months|
|Ageing||At least 24 months|
|Color||Deep ruby color, with slight hints of garnet in the background.|
|Aroma||The nose hints of jam are blended in tertiary sensations, tobacco and coffee, fine and elegant.|
|Aroma||Vegetal, Floral, Fruity, Spicy, Burnt|
|Taste||On the palate is powerful, it displays solid, with strong tannins and decided, thin plot, well integrated with the rest of the body. Long finish, with good aftertaste.|
|Serving temperature||16°-18° C.|
|Blend description||70% Sangiovese; 30% Cabernet. Maturazione:|
|Matching||Agnolotti (stuffed meat and rice pasta, typical from Piedmont Region), Pasta, Pasta made with egg, Tajarin (long pasta typical from Piedmont region), Ravioli (stuffed pasta), Roast, Braised meat, T-bone steak (Florentine steak), Red meat, Roasted red meat, Red meat stew, Grilled meat, Kill, Game, Cured cheeses, Meditation wines / Dessert wines|
|Ideal with||Pasta Meat, Meat Red, Cured cheeses, Dessert|