Vini

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San Giuliano

Chianti Rufina D.O.C.G.
Sangiovese 80%
Colorino 10%
Merlot 10%
In oak barrels for 15 months and in bottle for 2 months

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INDICATION: Chianti Rufina DOCG
FIRST YEAR OF BOTTLING: 2000
HISTORY:Always at Tenuta Bossi, we produce a basic Chianti
Rufina, but only since 2000 is made with these grapes.
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300
meters above sea level, in the vineyards of Sottomonte
and Camerata, in the hill, with a southern exposure,
there are 9.2 ha. of Sangiovese, 3.1 ha. of Colorino and
2 hectares of Merlot.
TYPE OF BREEDING: Spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan
hard stone) and clay soils with calcareous sediments.
GRAPES: Sangiovese 80% – Colorino 10% – Merlot 10%
HARVEST AND VINTAGE REPORT:The 2015 vintage has been characterized by abundant
precipitation during winter and a mild spring. The
summer was variable with sometimes strong
precipitation and some hailstorms. However, the
quality of the grapes harvested and brought to the
cellar has been of a high standard, so that a vintage of
great thickness can be expected.
The grapes are harvested by hand in late September,
early October. Except Merlot that is picked up in the
first weeks of September.
FERMENTATION AND WINEMAKING: The fermentation takes place in vats, at a temperature
of 20 ° C, controlled by a refrigeration machine. This is
followed by malolactic fermentation in oak barrels.
AGING: Rest in barrels of 29 hl of Slavonian oak for over 1 year;
aging in bottle for about 3 months.
BOTTLE FORMATS: 0,75lt
POTENTIAL AGING: 5 – 8 years depending on the vintage.
TASTING NOTES:San Giuliano 2015 is deep ruby red.
The nose has good intensity of sweet red fruit, as
raspberry and crispy cherry and violet on an olfactory
bed, with slightly nuances of vanilla and black pepper.
The taste, at first is soft and wide, and then brings out
a medium freshness and light tannins. The dynamism
of taste on the finish repeats the same fruitfulness
issued at the nose, and in particular the cherry and the
spicy of black pepper.
ALCOHOL LEVEL: 13 %
SERVICE TEMPERATURE AND GLASS: The recommended serving temperature is between 15-
18 ° C. The glass to be used for this wine is the Rhine.
FOOD PAIRING: Pasta, made with meat sauce, wild game or cheese.
Main dishes of roast pork and white meat.

Awards


Suggested Recipe

Tagliatelle with ragout sauce
Grate in a pan about 150 gr finely chopped bacon.
Sliced and chopped 1 carrot, 3 ribs of celery and 1 onion, 1 clove of garlic and 1 chilli, then fry them in the pan with 4 tablespoons of extra virgin olive oil.
Add 300 grams of ground meat and 1 sausage and grate it until you hear it “sizzle”. Wet it with a glass of white wine and let it fade for a few minutes.
Pour 500 grams of tomato paste, cover and simmer on a gentle fire for about 2 hours, adding, if necessary, boiling broth. Add 1 bay leaf, some basil leaves, salt and pepper q.b.
Boil 500 gr of tagliatelle in plenty of salty boiling water, drain and dip in the pan with the ragout sauce.
Complete with fresh grated Reggiano Parmesan cheese and a fresh basil leaf.


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INDICATION: Chianti Rufina DOCG
FIRST YEAR OF BOTTLING: 2000
HISTORY:Always at Tenuta Bossi, we produce a basic Chianti
Rufina, but only since 2000 is made with these grapes.
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300
meters above sea level, in the vineyards of Sottomonte
and Camerata, in the hill, with a southern exposure,
there are 9.2 ha. of Sangiovese, 3.1 ha. of Colorino and
2 hectares of Merlot.
TYPE OF BREEDING: Spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan
hard stone) and clay soils with calcareous sediments.
GRAPES: Sangiovese 80% – Colorino 10% – Merlot 10%
HARVEST AND VINTAGE REPORT: The year 2014 was characterized by a winter with mild
temperatures and frequent rains. The summer was
mild with generous rains in July. The harvest has
requested considerable effort in the selection of the
grapes.
The grapes are harvested by hand in late September,
early October. Except Merlot that is picked up in the
first weeks of September.
FERMENTATION AND WINEMAKING: The fermentation takes place in vats, at a temperature
of 20 ° C, controlled by a refrigeration machine. This is
followed by malolactic fermentation in oak barrels.
AGING: Rest in barrels of 29 hl of Slavonian oak for over 1 year;
aging in bottle for about 3 months.
BOTTLE FORMATS: 0,75lt
POTENTIAL AGING: 5 – 8 years depending on the vintage.
TASTING NOTES: San Giuliano 2014 is deep ruby red.
The nose has good intensity of sweet red fruit, as
strawberry and crispy cherry and violet on an olfactory
bed, with slightly nuances of vanilla and black pepper.
The taste, at first is soft and wide, and then brings out
a medium freshness and light tannins. The dynamism
of taste on the finish repeats the same fruitfulness
issued at the nose, and in particular the cherry and the
spicy of black pepper.
ALCOHOL LEVEL: 13 %
SERVICE TEMPERATURE AND GLASS: The recommended serving temperature is between 15-
18 ° C. The glass to be used for this wine is the Rhine.
FOOD PAIRING: Pasta, made with meat sauce, wild game or cheese.
Main dishes of roast pork and white meat.

Awards


Suggested Recipe

Risotto with porcini mushrooms and saffron
To prepare the risotto with porcini and saffron, start to realize the vegetable broth: when is ready, clean 400g of porcini mushrooms. With the help of a boxcutter, remove the soil from the stem and clean them with a damp cloth. Then, thinly slice the mushrooms.
Pour a little olive oil in a pan, add a clove of garlic and let it fry on low heat. Add the porcini mushrooms and cook for a few minutes, stirring frequently and very gently, so as not to break them. Towards the end of cooking add the salt, the chopped parsley and continue cooking for another 5 minutes on low heat. Set aside the mushrooms and now realize the risotto.
Peel an onion, chop finely and transfer it in a pan with a little oil. Let it fry gently, then put in the pan the rice and toast it, stirring often. When the rice has changed the color , evaporate it with a glass of white wine, add a ladle of broth and continue cooking, stirring often and adding broth as needed. Pour the saffron in a glass and dissolve it adding a ladle of hot broth.
Add the saffron to the risotto at the end of cooking and continue stirring to mix it at the best. When the rice is cooked, add salt and pepper, turn off the heat and add the porcini mushrooms.


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LABEL: San Giuliano
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300 meters above sea level, in the vineyards of Sottomonte and Camerata, in the hill, with a southern exposure, there are 9.2 ha. of Sangiovese, 3.1 ha. of Colorino and 2 hectares of Merlot.
TYPOLOGY: Red Wine
FIRST YEAR OF BOTTLING: 2000
DENOMINATION/INDICATION: Chianti Rufina DOCG
GRAPES: Sangiovese 80% – Colorino 10% – Merlot 10%.
TYPE OF BREEDING: Spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: Always at Tenuta Bossi, we produce a basic Chianti Rufina, but only since 2000 is made with these grapes. The name is taken from the grandfather of the current owners, who was among the founders of the Chianti Wine Consortium.
HARVEST: The grapes are harvested by hand in late September, early October. Except Merlot that is picked up in the first weeks of September.
FERMENTATION: The fermentation takes place in vats at a controlled temperature by a refrigeration machine.
AGING: Rest in barrels of 29 hl of Slavonian oak for over 1 year; aging in bottle for about 3 months.
POTENTIAL AGING: 5 – 8 years depending on the vintage.
VIEW: Deep ruby ​​red.
NOSE: Good intensity, with a sweet begin of strawberry and crispy cherry and violet on an olfactory bed, with slightly nuances of vanilla and black pepper.
TASTE: At first it is soft and wide, and then brings out an medium freshness and light tannins. The dynamism of taste on the finish repeats the same fruitfulness issued at the nose, and in particular the cherry.
ALCOHOL LEVEL: 13,0%
FOOD PAIRINGS: Pasta, made with meat sauce, wild game or cheese. Main dishes of roast pork and white meat.

Awards

I Vini di Veronelli 2017 – 1 stelle, 85/100
Bibenda 2017, 4 Grappoli
Luca Maroni Annuario dei Migliori Vini Italiani 2017 – 87/100

Suggested Recipe

Zucchini flan with pecorino cream
Preheat oven to 200 ° C.
Meanwhile, wash and peel 1 kg of zucchini and cut into small cubes. In a pan put some oil and skip the zucchini and then reducing them to whip cream.
Meanwhile, grate the 300 grams of grated Tuscan pecorino cheese and put it to soak in the milk, to make it soften.
Add the cream of zucchini 150 g ricotta cheese, and a little ‘Parmesan to taste, 4 eggs, salt and pepper to taste.
Grease the aluminum cups and sprinkle with breadcrumbs, then filling the mixture of zucchini obtained.
Bake in preheated oven for about 30-40 minutes at 180 ° C, placing the cups in a water bath.
Transfer the grated pecorino cheese and milk in a bowl and melt the cheese in a water bath, stirring occasionally until smooth and creamy.
Turn out the patties when they are almost completely cold and sprinkle them with the still warm cheese fondue.


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LABEL: San Giuliano
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300 meters above sea level, in the vineyards of Sottomonte and Camerata, in the hill, with a southern exposure, there are 9.2 ha. of Sangiovese, 3.1 ha. of Colorino and 2 hectares of Merlot.
TYPOLOGY: Red Wine
FIRST YEAR OF BOTTLING: 2000
DENOMINATION/INDICATION: Chianti Rufina DOCG
GRAPES: Sangiovese 80% – Colorino 10% – Merlot 10%.
TYPE OF BREEDING: Spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: Always at Tenuta Bossi, we produce a basic Chianti Rufina, but only since 2000 is made with these grapes. The name is taken from the grandfather of the current owners, who was among the founders of the Chianti Wine Consortium.
HARVEST: The grapes are harvested by hand in late September, early October. Except Merlot that is picked up in the first weeks of September.
FERMENTATION: The fermentation takes place in vats at a controlled temperature by a refrigeration machine.
AGING: Rest in barrels of 29 hl of Slavonian oak for over 1 year; aging in bottle for about 3 months.
POTENTIAL AGING: 5 – 8 years depending on the vintage.
VIEW: Deep ruby ​​red.
NOSE: Good intensity, with a sweet begin of strawberry and crispy cherry and violet on an olfactory bed, with slightly nuances of vanilla and black pepper.
TASTE: At first it is soft and wide, and then brings out an medium freshness and light tannins. The dynamism of taste on the finish repeats the same fruitfulness issued at the nose, and in particular the cherry.
ALCOHOL LEVEL: 13,0%
FOOD PAIRINGS: Pasta, made with meat sauce, wild game or cheese. Main dishes of roast pork and white meat.

Awards

I Vini di Veronelli 2016 – 2 stelle, 88/100
Le Guide dell’Espresso, I Vini d’Italia 2016– 3 Bottiglie, 15,5/20
Gambero Rosso, I Vini d’Italia 2016 – 2 Bicchieri
Bibenda 2016, 3 Grappoli
Luca Maroni Annuario dei Migliori Vini Italiani 2016 – 87/100

Suggested Recipe

Balls of boiled meat with snakes beans
The recipe comes from ”La Natura in Tavola Fattoria di Volmiano: ricette e segreti” of Vittoria Gondi Citernesi, edit by Polistampa.
You’ll find the recipe at Summer among the second courses.
Take 600 grams of advanced boiled meat, chop it, then cook 3 large potatoes, peel and mash it with a fork. Add 2 eggs, salt, pepper, grated rind of one lemon, two cloves of minced garlic and a large sprig of parsley chopped ever. Mix well, breaded the meatballs making long, then fry them in hot oil. Take 1 kg of green snakes beans, wash them, cut them into long pieces and then put them in a pan with oil. Add a chopped onion, 1 carrot in small pieces long as 2 stalks of celery. Add 600 grams of tomatoes form which they are taken off the seeds. Heat the covered pan, stir checking that will not dry out too much. After an hour, they are cooked, the last 10 minutes, add a large sprig of basil. Check that there are too watery and then serve hot.


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LABEL: San Giuliano
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300 meters above sea level, in the vineyards of Sottomonte and Camerata, in the hill, with a southern exposure, there are 9.2 ha. of Sangiovese, 3.1 ha. of Colorino and 2 hectares of Merlot.
TYPOLOGY: Red Wine
FIRST YEAR OF BOTTLING: 2000
DENOMINATION/INDICATION: Chianti Rufina DOCG
GRAPES: Sangiovese 80% – Colorino 10% – Merlot 10%.
TYPE OF BREEDING: Spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: Always at Tenuta Bossi, we produce a basic Chianti Rufina, but only since 2000 is made with these grapes. The name is taken from the grandfather of the current owners, who was among the founders of the Chianti Wine Consortium.
HARVEST: The grapes are harvested by hand in late September, early October. Except Merlot that is picked up in the first weeks of September.
FERMENTATION: The fermentation takes place in vats at a controlled temperature by a refrigeration machine.
AGING: Rest in barrels of 29 hl of Slavonian oak for over 1 year; aging in bottle for about 3 months.
POTENTIAL AGING: 5-8 years depending on the vintage.
VIEW: Deep ruby ​​red, with purple highlights.
NOSE: Good intensity with fruity notes of ripe cherry, blackberry and wild berries. Followed by fragrances of red rose, ends with a sweet spices.
TASTE: At the beginningit is soft and wide and then bring out a good freshness and light tannins. Dynamic taste, that proposes at the end the same fruitiness felt on the nose with an extra light and tasty note of bittering.
ALCOHOL LEVEL: 13,0%
FOOD PAIRINGS: Pasta, made with meat sauce, wild game or cheese. Main dishes of roast pork and white meat.

Awards

Il Vino per Tutti, edito da Club Olio Vino Peperoncino, 86/100

Suggested Recipe

Bean soup
The recipe comes from ”La Natura in Tavola Fattoria di Volmiano: ricette e segreti” of Vittoria Gondi Citernesi, edit by Polistampa.
You’ll find the recipe at Autumn among the first courses
“Take 350 grams of dried cannellini beans, put them to soak one night in plenty of water. The next morning, cook the beans with 2 tomatoes, 2 cloves of garlic and a sprig of sage, add the salt at the last moment. Make a fry the garlic, sage and a piece of bacon whole that you can later remove. Add a bottle of tomato (our bottles are 750 ml, but they are raw, then correspond to about 450 grams of tomato puree) and make a sauce, add salt, pepper and if sour, put a bit of sugar. Take half of the beans and pass it .Set together in the sauce, the past and the whole beans with their water, maybe not all, the soup should be thick not liquid. Make thin slices of roasted bread with garlic and put it under the soup then make a C of new olive oil. ”


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More details & specs...

LABEL: San Giuliano
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300 meters above sea level, in the vineyards of Sottomonte and Camerata, in the hill, with a southern exposure, there are 9.2 ha. of Sangiovese, 3.1 ha. of Colorino and 2 hectares of Merlot.
TYPOLOGY: Red Wine
FIRST YEAR OF BOTTLING: 2000
DENOMINATION/INDICATION: Chianti Rufina DOCG
GRAPES: Sangiovese 80% – Colorino 10% – Merlot 10%.
TYPE OF BREEDING: Spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: Always at Tenuta Bossi, we produce a basic Chianti Rufina, but only since 2000 is made with these grapes. The name is taken from the grandfather of the current owners, who was among the founders of the Chianti Wine Consortium.
HARVEST: The grapes are harvested by hand in late September, early October. Except Merlot that is picked up in the first weeks of September.
FERMENTATION: The fermentation takes place in vats at a controlled temperature by a refrigeration machine.
AGING: Rest in barrels of 29 hl of Slavonian oak for over 1 year; aging in bottle for about 3 months.
POTENTIAL AGING: 5-8 years depending on the vintage.
VIEW: Deep ruby ​​red, with purple highlights.
NOSE: Good intensity with fruity notes of ripe cherry, blackberry and wild berries. Followed by fragrances of red rose, ends with a sweet spices.
TASTE: At the beginningit is soft and wide and then bring out a good freshness and light tannins. Dynamic taste, that proposes at the end the same fruitiness felt on the nose with an extra light and tasty note of bittering.
ALCOHOL LEVEL: 13,0%
FOOD PAIRINGS: Pasta, made with meat sauce, wild game or cheese. Main dishes of roast pork and white meat.

Awards

I vini di Veronelli 2015 – 2 stelle – 88/100
Quattrocalici.it – 85/100
Bibenda 2015 – 3 Grappoli
Luca Maroni Annuario dei Migliori Vini Italiani 2015 – 87/100

Suggested Recipe

Egg pasta Taglierini with lamb sauce
The recipe comes from ”La Natura in Tavola Fattoria di Volmiano: ricette e segreti” of Vittoria Gondi Citernesi, edit by Polistampa.
You’ll find the recipe at Spring among the first courses
“For the noodles take 500 grams of flour, 5 eggs and a pinch of salt. Knead well, rest a half hour and then using a rolling pin flatten the pasta enough fine, fold the pasta over itself and cut into strips.
Take 500 grams of lamb shoulder, cut into small pieces, place in a pan with oil and fry 2 cloves of garlic and some leaves of a sprig of rosemary. When the meat is browned, add a glass of white wine and let it evaporate. Add a bottle of tomato sauce and then shrink it. Season with salt and pepper. Cook the noodles in salted water, drain it al dente, then season them in the pan with the sauce of lamb and if too it’s too dry, add a some water. Freely, add the grated pecorino. ”


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LABEL: San Giuliano
PRODUCTION ZONE: The Villa Bossi Estate, at an altitude of approximately 300 meters above sea level, with 18.6 hectares of specialized vineyards
TYPOLOGY: Red Wine
DENOMINATION/INDICATION: Chianti Rufina DOCG
AGING: In oak barrels for 15 months and in bottle for approximately 2 months
COLOR: Intense ruby red with tinged with purple
AROMA: Pleasantly intense fruity notes, almost of ripe cherries preserved in alcohol, then blackberries and other wild berries, followed by fragrance of red rose and sweet spicy finish.
TASTE: Soft and rounded at first, then pervaded by fresh and lightly tannic notes. Contributing to the dynamism of the taste, the finish brings back the same fruity aroma, with an added touch of bitterness.
ALCOHOL CONTENT: 13,0%
FOOD PAIRINGS: Important first courses such as pasta with meat and game sauce, or cheeses. Main courses of roast pork, veal or fowl.
VARIETAL: Sangiovese 80% – Colorino 10% – Merlot 10%
ADDITIONAL INFORMATION: The grapes are harvested in late September and early October

Awards

Annata 2009 – Luca Maroni Annuario dei Migliori Vini Italiani 2014 – 87/100
Annata 2009 – I Vini di Veronelli 2014 – 2 Stelle
Annata 2009 – Bibenda 2014 – 3 Grappoli
Annata 2009 – X Selezione dei Vini di Toscana 2012 – Diploma
Annata 2008 – I Vini di Veronelli 2012 – 2 Stelle
Annata 2008 – Luca Maroni Annuario dei Migliori Vini Italiani 2011 – 86/100
Annata 2008 – Le Guide dell’Espresso I Vini d’Italia 2011 – 3 Bottiglie
Annata 2007 – I Vini di Veronelli 2010 – 2 Stelle
Annata 2007 – Le Guide dell’Espresso I Vini d’Italia 2010 – 3 Bottiglie
Annata 2006 – I Vini di Veronelli 2009 – 2 Stelle
Annata 2006 – Gambero Rosso I Vini d’Italia 2009 -2 Bicchieri
Annata 2004 – I Vini di Veronelli 2008 – 2 Stelle
Annata 2004 – Go Wine Settembre-Ottobre 2007 – 86/100 Punti
Annata 2004 – Gambero Rosso I Vini d’Italia 2008 -2 Bicchieri
Annata 1998 – Gambero Rosso I Vini d’Italia 2001 -2 Bicchieri


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vino_s_05

Pian dei Sorbi

Chianti Rufina Riserva D.O.C.G.
Sangiovese 80%
Colorino 20%
In oak barrels for approximately 2 years

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INDICATION: Riserva Chianti Rufina DOCG
FIRST YEAR OF BOTTLING: 1995
HISTORY: Until the 1995, at Tenuta Bossi, there was a basic
Chianti wine and a reserve more structured, it was
necessary to have a reserve more fresh and easy to
drink.
AREA OF PRODUCTION: The Villa Bossi Estate at an altitude of about 300 meters
above sea level, in the vineyards of Sottomonte and
Camerata, in the hill, with southern exposure, there are
9.2 hectares of Sangiovese and 3.1 hectares of
Colorino.
TYPE OF BREEDING: Spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan
hard stone) and clay soils with calcareous sediments.
GRAPES: Sangiovese 80% – Colorino 20%
HARVEST AND VINTAGE REPORT: Winter and spring 2013 have been characterized by
mild temperatures and frequent rains. The month of
September was climatically perfect, also the first
fortnight of October, which is the period of harvest.
Thanks to thermal excursions we got perfect grapes
with large primary scents that will gather in wines.
The grapes are harvested by hand in early October.
FERMENTATION AND WINEMAKING: The fermentation takes place in vats, at a temperature
of 20 ° C, controlled by a refrigeration machine. This is
followed by malolactic fermentation in oak barrels.
AGING: 24 months in oak Slavonian barrel of 25 hl and then
aged in bottle for about 6 months.
BOTTLE FORMATS: 0,75lt
POTENTIAL AGING: 8 – 12 years depending on the vintage.
TASTING NOTES: Pian Dei Sorbi 2013 is filled ruby, with light violet
reflections.
The nose is full of personality, while maintaining fruity
fragrance of ripe fruit, raspberry and cherry, then
opens with spicy sweet vanilla, cinnamon, than closes
with nuances that remind leather and sweet blond
tobacco and black pepper.
In the mouth is soft and elegant with good tannins and
a freshness of support, the final highlights savory,
while maintaining a delicious aroma of red fruit in
particular of cherry and a clear correlation aromatic,
with sweet blond tobacco.
ALCOHOL LEVEL: 13 %
SERVICE TEMPERATURE AND GLASS: The recommended serving temperature is between 16-
18 ° C. The glass to be used for this wine is the Rhine.
FOOD PAIRING: Roasted and grilled meats of beef and veal.

Awards


Suggested Recipe

Veal milk rollè
Wash 250g of spinach and cook them in a pan with a lid, and when they are cooked add salt and pepper. Prepare the omelet: in a bowl beat 2 eggs, add the chives and the salt and prepare a very thin omelet which will be used for the filling.
Take 1kg of lean veal and cut it like an accordion, trying to get a singl long slice, at least 1cm high (or you do this operation to your butcher). Beat slightly the meat with a meat tenderizer and put in the center the omelet, then evenly ditribute spinach already cooked and 150g of cooked ham slices. Roll up the rollè from the shorter side and tie it with twine.
In a saucepan with high edges, melt 20g of butter and let dry an onion, celery and a carrot finely chopped; then add 2 cloves of garlic and some bay leaves. In another pan, melt 10g of butter and brown the meat on all sides. When the sauce is well consumed, add the veal roast with its cooking juice. Pour a glass of wine and, when this is evaporated, add a liter of warm milk. Cook the veal rollè for about 1 hour by covering it with a lid.
Remove the rollè from the pan and remove the twine. Remove from the cooking liquid the garlic cloves and the bay leaves; add salt and past the bottom with a mixer so as to obtain a homogeneous cream, and pour it on the slices of rollè. If the creami s too liquid, you can restrict it in a large pan, adding if need 1 tablespoon of flour dissolved in a little cold water. Cut the veal milk rollè slices and serve it, accompanied with the cooking juice.


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LABEL: Pian dei Sorbi
AREA OF PRODUCTION: The Villa Bossi Estate at an altitude of about 300 meters above sea level, in the vineyards of Sottomonte and Camerata, in the hill, with southern exposure, there are 9.2 hectares of Sangiovese and 3.1 hectares of Colorino.
TYPOLOGY: Red Wine
FIRST YEAR OF BOTTLING: 1995
DENOMINATION/INDICATION: Chianti Rufina Riserva DOCG
GRAPES: Sangiovese 80% – Colorino 20%
TYPE OF BREEDING: Spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: Until the 1995, at Tenuta Bossi, there was a basic Chianti wine and a reserve more structured, it was necessary to have a reserve more fresh and easy to drink. The name is taken from a floor next to the vineyard, which is full of rowan trees.
HARVEST: The grapes are harvested in early October.
FERMENTATION: The fermentation takes place in vats at a controlled temperature by a refrigeration machine.
AGING: 24 months in oak Slavonian barrel of 25 hl and then aged in bottle for about 6 months.
POTENTIAL AGING: 8-12 years according to vintage.
VIEW: Filled ruby, with light violet reflections.
NOSE: The nose is full of personality, while maintaining fruity fragrance of ripe fruit, raspberry and blackcurrant, then opens with spicy sweet vanilla, cinnamon and cloves, than closes with nuances that remind leather and tobacco.
TASTE: In the mouth is soft and elegant with good tannins and a freshness of support, the final highlights savory, while maintaining a delicious aroma of red fruit and a clear correlation aromatic, with sweet blond tobacco.
ALCOHOL CONTENT: 13,0%
FOOD PAIRING: Roasted and grilled meats of beef and veal.

Awards

Gambero Rosso, I Vini d’Italia 2017 – 2 Bicchieri
eRobertParker.com -90/100
I Vini di Veronelli 2017 – 2 stelle, 88/100
Bibenda 2017, 4 Grappoli
Vitae 2017, 3 tralci – tra 85 e 88/100
Luca Maroni Annuario dei Migliori Vini Italiani 2017 – 89/100
Wine Enthusiast 89/100

Suggested Recipe

Stewed meat with Chianti Rufina
The night before crush the pepper, salt and rosemary together and massage the meat, about 1kg of beef shoulder, put it to infuse with a bottle and a half of reserve DOCG Chianti Rufina Pian of the Sorbs throughout the night.
Resume the meat in the marinade keeping aside the wine. Dry the piece of meat and flour it. Sauté oil, carrot, celery, onion, garlic, bay leaf, a few juniper berries pounded along with a clove and rosemary. So, in a pan, not too wide, cook over low heat for about 15 minutes, then add 100 grams of ham and 40 g bacon, diced, and cook another 10 minutes on low heat. Remove the sauce from the pan and place in a bowl, add a little oil and then put the meat in the pan, leaving brown over high heat on all sides.
Add back the vegetables then all the wine, cover and cook slowly for about 3 and a half hours, 4. Out of this point the wine, you can add a little ‘broth. Removed the meat, chop the remaining sauce and if you need to add as much flour enough to thicken the sauce, which will be used to serve the meat.


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LABEL: Pian dei Sorbi
AREA OF PRODUCTION: The Villa Bossi Estate at an altitude of about 300 meters above sea level, in the vineyards of Sottomonte and Camerata, in the hill, with southern exposure, there are 9.2 hectares of Sangiovese and 3.1 hectares of Colorino.
TYPOLOGY: Red Wine
FIRST YEAR OF BOTTLING: 1995
DENOMINATION/INDICATION: Chianti Rufina Riserva DOCG
GRAPES: Sangiovese 80% – Colorino 20%
TYPE OF BREEDING: Spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: Until the 1995, at Tenuta Bossi, there was a basic Chianti wine and a reserve more structured, it was necessary to have a reserve more fresh and easy to drink. The name is taken from a floor next to the vineyard, which is full of rowan trees.
HARVEST: The grapes are harvested in early October.
FERMENTATION: The fermentation takes place in vats at a controlled temperature by a refrigeration machine.
AGING: 24 months in oak Slavonian barrel of 25 hl and then aged in bottle for about 6 months.
POTENTIAL AGING: 8-12 years according to vintage.
VIEW: Filled ruby, with light violet reflections.
NOSE: The nose is full of personality, while maintaining fruity fragrance of ripe fruit, raspberry and blackcurrant, then opens with spicy sweet vanilla, cinnamon and cloves, than closes with nuances that remind leather and tobacco.
TASTE: In the mouth is soft and elegant with good tannins and a freshness of support, the final highlights savory, while maintaining a delicious aroma of red fruit and a clear correlation aromatic, with sweet blond tobacco.
ALCOHOL CONTENT: 13,0%
FOOD PAIRING: Roasted and grilled meats of beef and veal.

Awards

I Vini di Veronelli 2016 – 3 stelle, 90/100
Gambero Rosso, I Vini d’Italia 2016 – 2 Bicchieri
Bibenda 2016, 3 Grappoli
Luca Maroni Annuario dei Migliori Vini Italiani 2016 – 88/100
Vitae – 3 tralci

Suggested Recipe

Cabbage rolls with rice
The recipe comes from ”La Natura in Tavola Fattoria di Volmiano: ricette e segreti” of Vittoria Gondi Citernesi, edit by Polistampa.
You’ll find the recipe at winter among the second courses.
For 6 people, blanch in salted water 12 cabbage leaves, remove the ribs and split them in two. Light fry in a little oil a small onion, a carrot and a stick of celery, diced and let cool. Mix 300 grams of minced meat, 50 grams of chopped salami, a cup of bread soaked in milk and squeezed, an egg, salt and pepper. Knead well, make balls and wrap in in half cabbage leaves. Tie the rolls with string, then sauté in a little oil, add the tomato sauce diluted with a little vegetable broth, then finish cooking.
Serve the rolls together with 360 grams of rice boiled in salt water: the sauce of tomato cabbage will flavor the rice. It is an Happy Marriage!


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LABEL: Pian dei Sorbi
AREA OF PRODUCTION: The Villa Bossi Estate at an altitude of about 300 meters above sea level, in the vineyards of Sottomonte and Camerata, in the hill, with southern exposure, there are 9.2 hectares of Sangiovese and 3.1 hectares of Colorino.
TYPOLOGY: Red Wine
FIRST YEAR OF BOTTLING: 1995
DENOMINATION/INDICATION: Chianti Rufina Riserva DOCG
GRAPES: Sangiovese 80% – Colorino 20%
TYPE OF BREEDING: Spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: Until the 1995, at Tenuta Bossi, there was a basic Chianti wine and a reserve more structured, it was necessary to have a reserve more fresh and easy to drink. The name is taken from a floor next to the vineyard, which is full of rowan trees.
HARVEST: The grapes are harvested in early October.
FERMENTATION: The fermentation takes place in vats at a controlled temperature by a refrigeration machine.
AGING: 24 months in oak Slavonian barrel of 25 hl and then aged in bottle for about 6 months.
POTENTIAL AGING: 8-12 years according to vintage.
VIEW: Filled ruby, with light violet reflections.
NOSE: The nose is full of personality, while maintaining fruity fragrance of ripe fruit, raspberry and blackcurrant, then opens with spicy sweet vanilla, cinnamon and cloves, than closes with nuances that remind leather and tobacco.
TASTE: In the mouth is soft and elegant with good tannins and a freshness of support, the final highlights savory, while maintaining a delicious aroma of red fruit and a clear correlation aromatic, with sweet blond tobacco.
ALCOHOL CONTENT: 13,0%
FOOD PAIRING: Roasted and grilled meats of beef and veal.

Awards

Wine Enthusiast, the world in your glass – 87/100
Quattrocalici.it – 89/100
Il Vino per Tutti, edito da Club Olio Vino Peperoncino, 86/100

Suggested Recipe

Roast veal with potatoes in pan
To prepare the roast veal with potatoes. “Take the piece of meat chosen to do the roast, rosette or another suitable piece, then tie it. Slide under the ligation some sage leaves, then rub the entire surface with the Fine cooking salt so that it melts, penetrates in the meat, pepper it; you place the meat in a pan containing olive oil, then roast it until all the sides get brown, add a glass of white wine and cover it. Then finish the cooking slowly adding hot broth, so that the meat be cooked in very little liquid. If you have chosen a piece of 1 kg of meat will take about 45 minutes. The sauce that will be formed will be dense, but not too much.
Take the potatoes and peel them whole, if very fresh, wash and wipe them with a cloth, leaving the peel. Engraving them in half, but not completely. Gently introduce in the cut a sage leaf and salt. Place in a baking pan 2 fingers of extra virgin olive oil and let it warm, then put the potatoes and cook them, on fire not very strong, stirring gently but not very often, because otherwise it will ruin the crust. Serve in a tray, the sliced veal covered with its sauce, surrounded by potatoes and decorated with a branch of sage.”


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LABEL: Pian dei Sorbi
PRODUCTION ZONE: The Villa Bossi Estate, at an altitude of approximately 300 meters above sea level, with 18.6 hectares of specialized vineyards
TYPOLOGY: Red Wine
DENOMINATION/INDICATION: Chianti Rufina Riserva DOCG
AGING: In oak barrels for approximately 2 years
COLOR: Intense ruby red with garnet tones
AROMA: Fruity, with fragrance of ripe, macerated fruit, cherries and blackberries, followed by sweet spiciness of cinnamon and cloves ending in notes of leather and tobacco
TASTE: Smooth and elegant mouthfeel, seamless tannins complemented by freshness; lingering finish with hints of red fruit jam and sweet blond tobacco.
ALCOHOL CONTENT: 13,5%
FOOD PAIRINGS: Roasted and grilled meat, either beef or veal
VARIETAL: Sangiovese 80% – Colorino 20%
ADDITIONAL INFORMATION: The grapes are harvested in early October

Awards

Annata 2007 – I Vini di Veronelli 2014 – 3 Stelle
Annata 2007 – I Vini di Veronelli 2012 – 3 Stelle
Annata 2007 – Duemilavini 2012 – AIS – Bibenda Editore – 4 Grappoli
Annata 2007 – Luca Maroni Annuario dei Migliori Vini Italiani 2012 – 87/100
Annata 2007 – IX Selezione dei vini di Toscana 2010 Menzione di merito;
Annata 2005 – Le Guide dell’Espresso I Vini d’Italia 2010 – 4 Bottiglie;
Annata 2005 – I Vini di Veronelli 2010 – 2 Stelle
Annata 2005 – Enogea Ottobre-Novembre 2005 – 88/100 Punti
Annata 2003 – I Vini di Veronelli 2009 – 2 Stelle
Annata 2003 – Le Guide dell’Espresso I Vini d’Italia 2007 – 3 Bottiglie;
Annata 2001 – Sommelier Toscana n°7 – Aprile 2009 – 5 Tastevin
Annata 2001 – I Vini di Veronelli 2008 – 2 Stelle
Annata 2001 – Decanter Maggio 2005 – 3 stelle Recommended
Annata 2000 – Le Guide dell’Espresso I Vini d’Italia 2005 – 3 Bottiglie;
Annata 1990 – Gambero Rosso I Vini d’Italia 2001 -2 Bicchieri;


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Villa Bossi

Chianti Rufina Riserva D.O.C.G.
Sangiovese 80%
Colorino 10%
Cabernet Sauvignon 10%
In oak barrels for 12 months and then in barriques for 12 months, and in bottle for other 12 months.

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INDICATION: Riserva Chianti Rufina DOCG
FIRST YEAR OF BOTTLING: 1988
HISTORY: Always the Reserve Villa Bossi, was the emblem of the
selection of the best blends. It could be called Gran
Riserva or Gran Cru, or a meditation wine. Always the
top wine of the Company. The reserve is structured and
has long-lived, only since 1988 is produced with these
grapes.
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300
meters above sea level, in the vineyards of Sottomonte
and Camerata, in the hill, with southern exposure, there
are 9.2 hectares of Sangiovese, 3.1 hectares of Colorino
and 2.7 hectares of Cabernet Sauvignon.
TYPE OF BREEDING: Spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
GRAPES: Sangiovese 80% – Colorino 10% – C. Sauvignon 10%
HARVEST AND VINTAGE REPORT: The year 2012 was characterized by a very cold winter
and regular rainfall, especially in January and
February. The spring was marked by good rainfall, it
was crucial to sustain the long summer drought.
Between late August and early September there were
rainy showers that brought a good maturation.
The grapes are harvested by hand in early October.
FERMENTATION AND WINEMAKING: The fermentation takes place in vats, at a temperature
of 20 ° C, controlled by a refrigeration machine. This is
followed by malolactic fermentation in oak barrels.
AGING: Rest 12 months in Slavonian oak barrels of 25 hl, 12
months in barriques and 24 months in bottle.
BOTTLE FORMATS: 0,75lt – 1,5lt
POTENTIAL AGING: 10 – 25 years depending on the vintage.
TASTING NOTES: Villa Bossi 2012 is intense ruby red, with good color
texture and light purple shades.
Great impact on the nose with a fruity of black cherry
and ripe and macerated blackberry, followed by a
spicy sweet and integrated of vanilla and balsamic and
toasted nuances. The end has hints of coffee and
licorice.
The taste, great structure and character. The fullness
of the wine is shown by curves and personality of the
tannins. The end is long with notes of fruit and
minerals, closes with a pleasant nuances of licorice
and coffee.
ALCOHOL LEVEL: 13 %
SERVICE TEMPERATURE AND GLASS: The recommended serving temperature is between 16-
18°C. The bottle should be opened about an hour
before, it is recommended for older vintages using the
decanter. The glass to be used for this wine is the
Baloon or Bordeaux.
FOOD PAIRING: Damp and roast big wild game, old and mellow
cheeses.

Awards


Suggested Recipe

Crusted fillet of beef with vin santo brown sauce and coffee
For the brown sauce: Use for cooking a casserole of about one liter capacity, with high edges and very heavy-bottomed, because the sauce cooks for a long time and is less probable to stick to the bottom, and the heat is evenly ditributed; and is necessary that the pot is not very large, so that the sauce fills the pan and when it is cooking is easier to degrease.
Cut 50 g of lard, an onion and a carrot in strips, put them into the casserole, add the parsley stems, a butter sliver, a bay leaf, a pinch of thyme and, on very low heat, let cook vegetables, stirring occasionally with a wooden spoon.
When they are little dried, sprinkle them with flour and, stirring constantly, let cook for about 10 minutes, until the flour has become reddish color. In this moment pour, little by little and never stop stirring, a glass of white wine, 600g of broth.
When the sauce begins to boil, low as much as possible the fire, don’t use a lid and let cook always at low heat (it is very important) for about 1 hour. With a spoon, remove occasionally both the foam that the fat part rises to the surface.
After 1 hour of cooking, pass the sauce using a strainer, letting down the sauce in a casserole, also in this case heavy-bottomed and not very large; with the spoon press on the vegetables left in the strainer to make more juice possible, so put the sauce on the fire without a lid and, when the sauce starts to boil, low as much as possible the heat, so that the boiling is hard to see and leave it like this for about half an hour.
During this time always remove the fat and impurities that rise to the surface of the sauce; for this purpose, combine with the sauce another 20g of cold broth, in small doses.
When cooked, the sauce should not have parts of fat, taste it and add salt if necessary. Take it away from the heat, add a spoonful of vinsanto and a teaspoon of coffee powder, so after few minutes pass it again with the strainer.
Tie with a twine 4 fillets of beef, to maintain the shape, brush the fillets with melted butter, then prepare the rub simply mixing all the spices (3 tablespoon of coffee, 3 tablespoons of unsweetened cocoa, 1 tablespoon of brown sugar, 2 tablespoons of salt, 1 of chilli and a half of nutmeg) and then dip in the rub only the edges of the fillets, making it adhere well. This will allow us to check the cooking of the fillet in exposed parts that otherwise, due to the dark color of the rub, would become a difficult procedure.
Pour a bit of olive oil in a pan, put the meat to brown it; the fillets will cook for about 5 minutes on each side, on high heat. Serve it and pour 2 tablespoon of brown sauce vinsanto and coffee.


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LABEL: Villa Bossi
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300 meters above sea level, in the vineyards of Sottomonte and Camerata, in the hill, with southern exposure, there are 9.2 hectares of Sangiovese, 3.1 hectares of Colorino and 2.7 hectares of Cabernet Sauvignon.
TYPOLOGY: Red Wine
FIRST YEAR OF BOTTLING: 1988
DENOMINATION/INDICATION: Chianti Rufina Riserva DOCG
GRAPES: Sangiovese 80% – Colorino 10% – Cabernet Sauvignon 10%
TYPE OF BREEDING: Spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: Always the Reserve Villa Bossi, was the emblem of the selection of the best blends. It could be called Gran Riserva or Gran Cru, or a meditation wine. Always the top wine of the Company. The reserve is structured and has long-lived, only since 1988 is produced with these grapes.
HARVEST: The grapes are harvested in early October.
FERMENTATION: The fermentation takes place in vats at a controlled temperature of a refrigeration machine.
AGING: Rest 12 months in Slavonian oak barrels of 25 hl, 12 months in barriques and 24 months in bottle.
POTENTIAL AGING: 10-25 years depending on the vintage.
VIEW: Intense ruby red, with good color texture and light purple shades.
NOSE: Great impact on the nose with a fruity of cassis and ripe and macerated blackberry, followed by a spicy sweet and integrated of licorice, vanilla and balsamic and toasted nuances. The end has hints of cocoa and coffee.
TASTE: Great structure and character. The fullness of the wine is shown bycurves and personality of the tannins. The end is long with notes of fruit and minerals, closes with a pleasant nuances of licorice.
ALCOHOL CONTENT: 13,0%
FOOD PAIRINGS: Damp and roast big wild game, old and mellow cheeses.

Awards

eRobertParker.com -89/100
I Vini di Veronelli 2017 – 2 stelle, 89/100
Vinum Top of Toskana 2017 – 17/20
Bibenda 2017, 4 Grappoli
Vitae 2017, 3 tralci e mezzo – tra 89 e 90/100
Luca Maroni Annuario dei Migliori Vini Italiani 2017 – 88/100
Wine Enthusiast 89/100

Suggested Recipe

TENDERLOIN WITH MUSHROOMS AND TRUFFLE
First clean thoroughly 500 grams of Porcini mushrooms, then cut into slices horizontally. In a frying pan you place extra virgin olive oil q.s. and let brown two cloves of garlic, then add the porcini mushrooms and let them cook over medium heat for 7-8 minutes. Season with salt and pepper; as soon as the mushrooms are softened, combined with a small few leaves of finely chopped parsley, stir well and remove from the heat.
Cover with a lid and set aside As regards the meat: Pour olive oil in a frying pan and fry q.b a sprig of rosemary; tied with string from the 4 fillets of beef, to maintain the shape, Place the meat to brown having taken off the sprig of rosemary, the fillets will cook about 5 minutes on each side over high heat. Add salt q.s. and some grated truffle.
Put the fillet in the dish with a spoonful of mushrooms and add another black truffle grated on both.


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More details & specs...

LABEL: Villa Bossi
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300 meters above sea level, in the vineyards of Sottomonte and Camerata, in the hill, with southern exposure, there are 9.2 hectares of Sangiovese, 3.1 hectares of Colorino and 2.7 hectares of Cabernet Sauvignon.
TYPOLOGY: Red Wine
FIRST YEAR OF BOTTLING: 1988
DENOMINATION/INDICATION: Chianti Rufina Riserva DOCG
GRAPES: Sangiovese 80% – Colorino 10% – Cabernet Sauvignon 10%
TYPE OF BREEDING: Spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: Always the Reserve Villa Bossi, was the emblem of the selection of the best blends. It could be called Gran Riserva or Gran Cru, or a meditation wine. Always the top wine of the Company. The reserve is structured and has long-lived, only since 1988 is produced with these grapes.
HARVEST: The grapes are harvested in early October.
FERMENTATION: The fermentation takes place in vats at a controlled temperature of a refrigeration machine.
AGING: Rest 12 months in Slavonian oak barrels of 25 hl, 12 months in barriques and 24 months in bottle.
POTENTIAL AGING: 10-25 years depending on the vintage.
VIEW: Intense ruby red, with good color texture and light purple shades.
NOSE: Great impact on the nose with a fruity of cassis and ripe and macerated blackberry, followed by a spicy sweet and integrated of licorice, vanilla and balsamic and toasted nuances. The end has hints of cocoa and coffee.
TASTE: Great structure and character. The fullness of the wine is shown bycurves and personality of the tannins. The end is long with notes of fruit and minerals, closes with a pleasant nuances of licorice.
ALCOHOL CONTENT: 13,0%
FOOD PAIRINGS: Damp and roast big wild game, old and mellow cheeses.

Awards

Decanter World Wine Awards 2015, Commended
Le Guide dell’Espresso, I Vini d’Italia 2016– 3 Bottiglie, 16/20
Gambero Rosso, I Vini d’Italia 2016 – 2 Bicchieri
Wine Enthusiast, the world in your glass – 88/100
Concorso Enologico nazionale ENOLIONS 2015, Menzione di Merito
Bibenda 2016, 4 Grappoli
Luca Maroni Annuario dei Migliori Vini Italiani 2016 – 87/100

Suggested Recipe

Crusted Fillet with Mixed Vegetables
Take a fillet, in one piece, about 800 grams, add salt and pepper. Put then brown the meat on each side, a total of 10 minutes. Turn off the heat and let it cool.
Arrange the slices of ham on a sheet of plastic putting some vertically and other horizontally. Lay the fillet and wrap from the side of the ham. Let it rest for 15 minutes in the refrigerator. Then pull the pasta brisa (about 4 mm), remove the foil and place the meat in the center. Brush the edge of the pastry brisè, with the beaten egg yolk. Roll the pastry around the meat and seal well, then put it even in the fridge for about 20 minutes to rest.
Transfer the tenderloin crusted at the center of a baking sheet covered with the special paper, brush the surface of the fillet with beaten egg left. Let cook the tenderloin in the oven at 180 degrees for about 25-35 minutes, or until the surface have a nice golden color.
After carefully cleaned, washed and diced 2 potatoes, 4 carrots, 1 eggplant, 4 zucchini, 1 bell pepper and an onion, Let them fry in a pan with olive oil, always at high heat. After 15-20 minutes, finished putting salt and pepper as you like.
Cut the tenderloin into thick slices, store them in the center of the serving plate, resting around the mixed vegetables.
Accompany the fillet and vegetables with the brown sauce obtained by the cooking juices of the fillet, with a little of flour well roasted, a glass of red wine, stock cube, salt and pepper.


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LABEL: Villa Bossi
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300 meters above sea level, in the vineyards of Sottomonte and Camerata, in the hill, with southern exposure, there are 9.2 hectares of Sangiovese, 3.1 hectares of Colorino and 2.7 hectares of Cabernet Sauvignon.
TYPOLOGY: Red Wine
FIRST YEAR OF BOTTLING: 1988
DENOMINATION/INDICATION: Chianti Rufina Riserva DOCG
GRAPES: Sangiovese 80% – Colorino 10% – Cabernet Sauvignon 10%
TYPE OF BREEDING: Spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: Always the Reserve Villa Bossi, was the emblem of the selection of the best blends. It could be called Gran Riserva or Gran Cru, or a meditation wine. Always the top wine of the Company. The reserve is structured and has long-lived, only since 1988 is produced with these grapes.
HARVEST: The grapes are harvested in early October.
FERMENTATION: The fermentation takes place in vats at a controlled temperature of a refrigeration machine.
AGING: Rest 12 months in Slavonian oak barrels of 25 hl, 12 months in barriques and 24 months in bottle.
POTENTIAL AGING: 10-25 years depending on the vintage.
VIEW: Ruby red deep and dense, with good color texture and light garnet shades.
NOSE: Great impact on the nose with a fruity of cherry and ripe and macerated blackberry, followed by a spicy sweet and integrated of licorice and balsamic and roasted nuances. The end has hints of cocoa and coffee.
TASTE: Great structure and character. The fullness of the wine is shown with alternating softness and a tannins with good personality. The end is long with notes of fruit and minerals, closes with a pleasant hint of licorice.
ALCOHOL CONTENT: 13,0%
FOOD PAIRINGS: Damp and roast big wild game, old and mellow cheeses.

Awards

I Vini di Veronelli 2015 – 3 Stelle – 90/100
Vitae – 3 tralci
Quattrocalici.it – 91/100
Bibenda 2015 – 4 Grappoli
Luca Maroni Annuario dei Migliori Vini Italiani 2015 – 87/100
eRobertParker.com -90/100

Suggested Recipe

Filet grilled in sauce flavored with red wine with mashed celeriac
To prepare the fillet grilled in a sauce flavored with red wine: “started pouring in a large pan and with high sides, the whole bottle of red wine, then add chopped shallot and a couple of bay leaves, cloves and a few berries of juniper, pepper and a tablespoon of mixed herbs (such as rosemary, thyme, sage), if the sauce was a little sour add a bit of sugar.
Let dry everything on high heat until the wine is reduced to four tablespoons, then turn off the heat and strain through a strainer, keeping the sauce aside, warm. Heat a plate, on the bottom put a pinch of coarse salt, which will help the meat during cooking, not to stick. When the pan is very hot, place 4 fillets of 250 gr. to cooking, turning them after a few seconds, just long enough so that it forms a crust that seals them, remove the thread from the heat, or continue cooking to suit your taste.
When cooked, put the fillet on a serving dish and serve very warm sprinkled with a tablespoon of sauce flavored with red wine.
For the mashed celeriac: with a knife, peeled two celeriac and cut into pieces. Boil a large pot with plenty of water, when the water will boil add salt and let boil the celeriac for 10 minutes, then drain. Put the pieces in a strainer and pass the pulp in order to obtain a puree, add salt and pepper as you like, mix well together with 60 gr of butter cutted into small pieces. If the puree is too thick, add about 3 tablespoons milk.”


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LABEL: Villa Bossi
PRODUCTION ZONE: The Villa Bossi Estate, at an altitude of approximately 300 meters above sea level, with 18.6 hectares of specialized vineyards
TYPOLOGY: Red Wine
DENOMINATION/INDICATION: Chianti Rufina Riserva DOCG
AGING: In oak barrels for 12 months and then in barriques for 12 months, and in bottle for other 12 months.
COLOR: Intense Ruby Red with strong colouring base and light garnet reflections
AROMA: Great olfactive impact with fruity tones of cherry and ripe blackberry, followed by sweet spiciness with notes of licorice as well as balsamic and toasted sfumature. Hints of cocoa and coffee in the finish.
TASTE: Great structure and character. The corpulence of this wine emerges in the alternation of mellowness and tannicity of strong personality, and in its lingering aftertaste imbued with fruity and mineral notes, closing on a pleasant hint of licorice.
ALCOHOL CONTENT: 13,5%
FOOD PAIRINGS: Stewed and roasted game; ripe, long-aged cheeses.
VARIETAL: Sangiovese 80% – Colorino 10% – Cabernet Sauvignon 10%
ADDITIONAL INFORMATION: The grapes are harvested in early October

Awards

Annata 2007 – I Vini di Veronelli 2014 – 3 Stelle
Annata 2007 – I Vini di Veronelli 2012 – 3 Stelle
Annata 2007 – Duemilavini 2012 – AIS – Bibenda Editore – 4 Grappoli
Annata 2007 – Luca Maroni Annuario dei Migliori Vini Italiani 2012 – 87/100
Annata 2007 – IX Selezione dei vini di Toscana 2010 Menzione di merito;
Annata 2005 – Le Guide dell’Espresso I Vini d’Italia 2010 – 4 Bottiglie;
Annata 2005 – I Vini di Veronelli 2010 – 2 Stelle
Annata 2005 – Enogea Ottobre-Novembre 2005 – 88/100 Punti
Annata 2003 – I Vini di Veronelli 2009 – 2 Stelle
Annata 2003 – Le Guide dell’Espresso I Vini d’Italia 2007 – 3 Bottiglie;
Annata 2001 – Sommelier Toscana n°7 – Aprile 2009 – 5 Tastevin
Annata 2001 – I Vini di Veronelli 2008 – 2 Stelle
Annata 2001 – Decanter Maggio 2005 – 3 stelle Recommended
Annata 2000 – Le Guide dell’Espresso I Vini d’Italia 2005 – 3 Bottiglie;
Annata 1990 – Gambero Rosso I Vini d’Italia 2001 -2 Bicchieri;


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Mazzaferrata

IGT Rosso Colli
Toscana Centrale
Cabernet Sauvignon 100%
In oak barrels for 12 months and then in barriques for 12 months, and in bottle for other 12 months.

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More details & specs...

INDICATION: Rosso Colli Toscana Centrale IGT
FIRST YEAR OF BOTTLING: 1989
HISTORY: By the mid-80s Bernardo Gondi, began to experiment
Cabernet, then decided to buy some barriques, and try
to make some blends. After a few attempts in 1988
decided that the best choice for the first Super Tuscan
of Tenuta Bossi was a 100% Cabernet Sauvignon. Given
the strength and structure of the wine decided to evoke,
with the name, the warrior origins of the family.
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300
meters above sea level, the vineyard specialized of
Sottomonte in 2.7 acres of Cabernet Sauvignon in the
hill, with a southern exposure.
TYPE OF BREEDING: Part at upside down cordon and the other part at
spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan
hard stone) and clay soils with calcareous sediments.
GRAPES: Cabernet Sauvignon 100%
HARVEST AND VINTAGE REPORT: The year 2012 began with a rainy and cold winter,
then came a mild spring but dry which ensured a good
vegetation. Then there was a very hot and dry
summer, it led us to accelerate a little our harvest.
The grapes are harvested by hand in early October.
FERMENTATION AND WINEMAKING: The fermentation takes place in vats, at a temperature
of 20 ° C, controlled by a refrigeration machine. This is
followed by malolactic fermentation in oak barrels.
AGING: Rest 12 months in Slavonian oak barrels of 20 hl, 12
months in oak barriques and 24 months in bottle.
BOTTLE FORMATS: 0,75lt – 1,5lt
POTENTIAL AGING: 10 – 25 years depending on the vintage.
TASTING NOTES: Mazzaferrata 2012 is ruby red impenetrable, with
great visual impact.
Very intense and very complex with olfactory
sensations that start with black fruits, such as black
berry and plum and then declined with balsamic and
roasted notes. The spicing is sweet with hints of
licorice, black pepper, ending with nuances of bitter
chocolate and sweet tobacco.
The taste is powerful and rich, the tannins are tight
and silky. In the mouth come again fruit notes as the
plum, the toasted and spicy notes. A wine of great
personality!
ALCOHOL LEVEL: 13%
SERVICE TEMPERATURE AND GLASS: The recommended serving temperature is between 16-
18°C. The bottle should be opened about an hour
before, it is recommended for older vintages using the
decanter. The glass to be used for this wine is the
Baloon or Bordeaux.
FOOD PAIRING: Stewed meats, including small game and fowls.

Awards


Suggested Recipe

Lamb flavored with plums and almonds
Make a chopped with a peeled garlic clove, a sprig of rosemary, of sage and of mint and place it in a large bowl. Put four juniper berries, half glass of extravigin olive oil, and a lemon juice. Place a boneless lamb shoulder in the bowl and bake it well on all sides.
Let it marinate for at least 1 hour, rotating it frequently, so that the meat absorbs marinade evenly.
In the meantime, find 10 plums in a bowl of cold water.
After spending the lamb’s rest, drain it and massage it with oil to make the meat even more tender, and put it in a large non-stick frying pan where you have to sprinkle half an onion with an oil spout . Put the plums cut into pieces, after having drained them, a few dozen almonds cut out roughly and a pinch of salt and pepper and cover with a lid.
Let it cook for about 40 minutes, during which, from time to time, you will drank the meat with the vegetable broth so as not to let it dry. After cooking, cut the thick sliced lamb and place it on a serving dish. Grind the plums and the cooking bottom and use the sauce you will get to accompany each slice of lamb’s thigh.


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More details & specs...

INDICATION: Rosso Colli Toscana Centrale IGT
FIRST YEAR OF BOTTLING: 1989
HISTORY: By the mid-80s Bernardo Gondi, began to experiment
Cabernet, then decided to buy some barriques, and try
to make some blends. After a few attempts in 1988
decided that the best choice for the first Super Tuscan
of Tenuta Bossi was a 100% Cabernet Sauvignon. Given
the strength and structure of the wine decided to evoke,
with the name, the warrior origins of the family.
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300
meters above sea level, the vineyard specialized of
Sottomonte in 2.7 acres of Cabernet Sauvignon in the
hill, with a southern exposure.
TYPE OF BREEDING: Part at upside down cordon and the other part at
spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan
hard stone) and clay soils with calcareous sediments.
GRAPES: Cabernet Sauvignon 100%
HARVEST AND VINTAGE REPORT: The year 2011 began with a rainy and cold winter,
then came a mild spring but dry which ensured a good
vegetation. Then there was a very hot and dry
summer, it led us to accelerate a little our harvest.
The grapes are harvested by hand in early October.
FERMENTATION AND WINEMAKING: The fermentation takes place in vats, at a temperature
of 20 ° C, controlled by a refrigeration machine. This is
followed by malolactic fermentation in oak barrels.
AGING: Rest 12 months in Slavonian oak barrels of 20 hl, 12
months in oak barriques and 24 months in bottle.
BOTTLE FORMATS: 0,75lt – 1,5lt
POTENTIAL AGING: 10 – 25 years depending on the vintage.
TASTING NOTES: Mazzaferrata 2011 is ruby red impenetrable, with
great visual impact.
Very intense and very complex with olfactory
sensations that start with black fruits, such as black
berry and plum and then declined with balsamic and
roasted notes. The spicing is sweet with hints of
licorice, black pepper, ending with nuances of bitter
chocolate and sweet tobacco.
The taste is powerful and rich, the tannins are tight
and silky. In the mouth come again fruit notes as the
plum, the toasted and spicy notes. A wine of great
personality!
ALCOHOL LEVEL: 13,5 %
SERVICE TEMPERATURE AND GLASS: The recommended serving temperature is between 16-
18°C. The bottle should be opened about an hour
before, it is recommended for older vintages using the
decanter. The glass to be used for this wine is the
Baloon or Bordeaux.
FOOD PAIRING: Stewed meats, including small game and fowls.

Awards


Suggested Recipe

Fan of duck breast, onion and walnuts
Remove the fat from 2 duck breast preserving the skin and dip it in white wine with aromatic herbs, juniper berries, cloves, peppercorns. Leave to marinate for 1 hour.
Cut a large onion into slices and let it stew with a spoon of olive oil, water and a spoon of balsamic vinegar for about half an hour. Wet with water and add salt and pepper, on low heat.
Warm the pan just greased and brown the duck breast on the side opposite to the skin for a few minutes, so that the melted fat serves to flavor the other side. Wet with a spoon of marinade sauce, than pick up and put it in a small baking dish, pouring the rest of the marinade sauce. Seal with foil and bake at 75 degrees for half an hour.
When you pick up the meat it will be pink but not rare. Cut and arrange it in a fan with a wisp of onion, 8 chopped walnuts and two drops of balsamic vinegar.


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More details & specs...

LABEL: Mazzaferrata
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300 meters above sea level, the vineyard specialized of Sottomonte in 2.7 acres of Cabernet Sauvignon in the hill, with a southern exposure.
TYPOLOGY: Red Wine
DENOMINATION/INDICATION: Rosso Colli Toscana Centrale IGT
GRAPES: Cabernet Sauvignon 100%
TYPE OF BREEDING: Part at upside down cordon and the other part at spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: By the mid-80s Bernardo Gondi, began to experiment Cabernet, then decided to buy some barriques, and try to make some blends. After a few attempts in 1988 decided that the best choice for the first Super Tuscan of Tenuta Bossi was a 100% Cabernet Sauvignon. Given the strength and structure of the wine decided to evoke, with the name, the warrior origins of the family.
HARVEST: The grapes are harvested in early October.
FERMENTATION: The fermentation takes place in vats at a controlled temperature from a refrigeration machine.
AGING: Rest 12 months in Slavonian oak barrels of 20 hl, 12 months in oak barriques and about 24 months in bottle.
POTENTIAL AGING: 10-25 years depending on the vintage.
VIEW: Ruby red impenetrable, with great visual impact.
NOSE: Very intense and very complex with olfactory sensations that start with berries and then declined with balsamic and roasted notes. The spicing is sweet with hints of licorice, black pepper, ending with nuances of bitter chocolate.
TASTE: Powerful and rich, the tannins are tight and silky. In the mouth come again the berries, the toasted and spicy notes. A wine of great personality!
ALCOHOL CONTENT: 13,5%
FOOD PAIRINGS: Stewed meats, including small game and fowls.

Awards

eRobertParker.com -89/100
I Vini di Veronelli 2017 – 3 stelle, 91/100
Bibenda 2017, 4 Grappoli
Vitae 2017, 3 tralci – tra 85 e 88/100
Luca Maroni Annuario dei Migliori Vini Italiani 2017 – 91/100

Suggested Recipe

DUCK BREAST LAQUERED WITH POMEGRANATE
Clean the duck breast by removing, from the skin any pens or residual fluff.
Engrave the skin with of cross cuts. In a bowl place oil, a tablespoon of honey, a few sage leaves, juniper berries and the juice of a pomegranate. Once obtained this compound, dip the duck breast and place it in the fridge to rest for 30 minutes. Heat in a pan a dribble of oil, together with the leaves of sage and crushed juniper berries.
As soon as the oil will be hot, place the duck breast down from the skin side, brushed further glaze and let browning. Turn the duck breast, and roast also the other side. Transferred, at this point, the duck breast in a pan lined with parchment paper, add salt and pepper adequately and bake at 180 ° C for 10-15 minutes, if you want to bake a few minutes longer pink in the least.
Put the pan where you browned the duck breast on the heat, add another round of extra virgin olive oil and the remaining Glaze through a few grains of pomegranate. Baked duck breast and slice it.
Serve the slices of duck with pomegranate sauce previously prepared.


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More details & specs...

LABEL: Mazzaferrata
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300 meters above sea level, the vineyard specialized of Sottomonte in 2.7 acres of Cabernet Sauvignon in the hill, with a southern exposure.
TYPOLOGY: Red Wine
DENOMINATION/INDICATION: Rosso Colli Toscana Centrale IGT
GRAPES: Cabernet Sauvignon 100%
TYPE OF BREEDING: Part at upside down cordon and the other part at spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: By the mid-80s Bernardo Gondi, began to experiment Cabernet, then decided to buy some barriques, and try to make some blends. After a few attempts in 1988 decided that the best choice for the first Super Tuscan of Tenuta Bossi was a 100% Cabernet Sauvignon. Given the strength and structure of the wine decided to evoke, with the name, the warrior origins of the family.
HARVEST: The grapes are harvested in early October.
FERMENTATION: The fermentation takes place in vats at a controlled temperature from a refrigeration machine.
AGING: Rest 12 months in Slavonian oak barrels of 20 hl, 12 months in oak barriques and about 24 months in bottle.
POTENTIAL AGING: 10-25 years depending on the vintage.
VIEW: Ruby red impenetrable, with great visual impact.
NOSE: Very intense and very complex with olfactory sensations that start with berries and then declined with balsamic and roasted notes. The spicing is sweet with hints of licorice, black pepper, ending with nuances of bitter chocolate.
TASTE: Powerful and rich, the tannins are tight and silky. In the mouth come again the berries, the toasted and spicy notes. A wine of great personality!
ALCOHOL CONTENT: 13,0%
FOOD PAIRINGS: Stewed meats, including small game and fowls.

Awards

Le Guide dell’Espresso, I Vini d’Italia 2016– 3 Bottiglie, 15,5/20
Gambero Rosso, I Vini d’Italia 2016 – 2 Bicchieri
Bibenda 2016, 4 Grappoli
Luca Maroni Annuario dei Migliori Vini Italiani 2016 – 90/100
Vitae – 3 tralci
Decanter World Wine Awards 2016, Silver Medal

Suggested Recipe

Arista with black grapes and roasted potatoes
The recipe comes from ”La Natura in Tavola Fattoria di Volmiano: ricette e segreti” of Vittoria Gondi Citernesi, edit by Polistampa.
You’ll find the recipe at Autumn among the second courses
“Take 1,200 kg of pork loin, tie it so that it is round then cook in a pan with olive oil and rosemary, when it is browned, season it with salt and pepper; when it is almost cooked, add 600g of black grapes, some cut in half, then cook. Cut the pork, thicken the sauce if is necessary, then serve the meat accompanied from the grape sauce.


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More details & specs...

LABEL: Mazzaferrata
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300 meters above sea level, the vineyard specialized of Sottomonte in 2.7 acres of Cabernet Sauvignon in the hill, with a southern exposure.
TYPOLOGY: Red Wine
DENOMINATION/INDICATION: Rosso Colli Toscana Centrale IGT
GRAPES: Cabernet Sauvignon 100%
TYPE OF BREEDING: Part at upside down cordon and the other part at spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: By the mid-80s Bernardo Gondi, began to experiment Cabernet, then decided to buy some barriques, and try to make some blends. After a few attempts in 1988 decided that the best choice for the first Super Tuscan of Tenuta Bossi was a 100% Cabernet Sauvignon. Given the strength and structure of the wine decided to evoke, with the name, the warrior origins of the family.
HARVEST: The grapes are harvested in early October.
FERMENTATION: The fermentation takes place in vats at a controlled temperature from a refrigeration machine.
AGING: Rest 12 months in Slavonian oak barrels of 20 hl, 12 months in oak barriques and about 24 months in bottle.
POTENTIAL AGING: 10-25 years depending on the vintage.
VIEW: Ruby, dense and compact.
NOSE: Wide, beautiful aromas of berry jellies, sweet Eastern spices, balsamic notes of menthol, initial nuances of leather, coffee and chocolate.
TASTE: In spite of the great power, the tannins are perfectly integrated on a wine that is balanced. This wealth is present at the end showing a long aromatic persistence that revives again, the scents percived by the nose.
ALCOHOL CONTENT: 13,0%
FOOD PAIRINGS: Stewed meats, including small game and fowls.

Awards

Concorso Enologico nazionale ENOLIONS 2015, Menzione di Merito
I vini di veronelli 2015 – 3 stelle
Luca Maroni Annuario dei Migliori Vini Italiani 2014 – 89/100
I Vini di Veronelli 2014 – 3 Stelle – 90/100
Bibenda 2014 – 4 Grappoli
Il Vino per Tutti, edito da Club Olio Vino Peperoncino, 85/100

Suggested Recipe

Stew muscle drunk with carrots
The recipe comes from ”La Natura in Tavola Fattoria di Volmiano: ricette e segreti” of Vittoria Gondi Citernesi, edit by Polistampa.
You’ll find the recipe at Winter among the second courses
By now, for years the nature around us has changed, not only the seasons have gone mad but have also changed the animals that populate our countryside. For example has returned the roe deer, that populated our forests in the middle ages. Since it is reproduced so as to become almost noxious, has arrived much roe deer meat, so we tried our recipes even with this. This recipe is very good also for roe deer meat, but must be cut into little pieces and blanched 6 minutes in boiling water, before cooking. So almost completely lose the taste of the wild.
“Take 900 gr. muscle cut into pieces, then cut a onion into slices, add the red wine to cover the meat, salt, pepper and a tablespoon of tomato sauce. Cook covered about two hours, separately cooked not too much, with little water, 6 carrots, when the meat is almost cooked, add water and the carrots already prepared, coarsely cut. Rollback, add a bit of flour to thicken the sauce and add a teaspoon of sugar. ”


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More details & specs...

LABEL: Mazzaferrata
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300 meters above sea level, the vineyard specialized of Sottomonte in 2.7 acres of Cabernet Sauvignon in the hill, with a southern exposure.
TYPOLOGY: Red Wine
DENOMINATION/INDICATION: Rosso Colli Toscana Centrale IGT
GRAPES: Cabernet Sauvignon 100%
TYPE OF BREEDING: Part at upside down cordon and the other part at spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: By the mid-80s Bernardo Gondi, began to experiment Cabernet, then decided to buy some barriques, and try to make some blends. After a few attempts in 1988 decided that the best choice for the first Super Tuscan of Tenuta Bossi was a 100% Cabernet Sauvignon. Given the strength and structure of the wine decided to evoke, with the name, the warrior origins of the family.
HARVEST: The grapes are harvested in early October.
FERMENTATION: The fermentation takes place in vats at a controlled temperature from a refrigeration machine.
AGING: Rest 12 months in Slavonian oak barrels of 20 hl, 12 months in oak barriques and about 24 months in bottle.
POTENTIAL AGING: 10-25 years depending on the vintage.
VIEW: Ruby, dense and compact with garnet reflections.
NOSE: Elegant and complex with notes of jam berries, on which grafts light boisé feel. The scent is amplified with flavors of carob, rhubarb, coffee, leather and chocolate.
TASTE: Balanced and full of personality, what is striking is the intensity of taste, which remains high all the way sensory perception. The tannins are silky and integrated, persistence is long, postponing the balsamic and spicy notes.
ALCOHOL CONTENT: 13,0%
FOOD PAIRINGS: Stewed meats, including small game and fowls.

Awards

Bibenda 2013 – 4 Grappoli
I Vini di Veronelli 2013 – 3 Stelle
Le Guide dell’Espresso I Vini d’Italia 2013 – 3 Bottiglie
Quattrocalici.it – 90/100
Luca Maroni Annuario dei migliori Vini Italiani 2013 – 90/100
eRobertParker.com -88/100

Suggested Recipe

Pork loin glazed with quince apples
“To prepare the pork loin glazed with quince apples started with cleaning the ribs. Take 1 kg of pork loin. With a knife, remove the meat from the bones protruding. When you finish this, you set aside the pieces that there are advanced. Put the oil in a large pot and the meat all in one piece. Add small branches of of rosemary and saute over medium heat the meat for a few minutes, turning on both sides until it begins to brown; salt and pepper as you like. Meanwhile, coarsely chopped onion and bits of meat that you had kept aside earlier. United to rack chopped vegetables and meat and let cook briefly.
Cover the meat with the vegetable broth and continue cooking by covering with a lid; cook the meat for about 20 minutes. Meanwhile, prepare the glaze: squeeze an orange; in a small saucepan heat the honey over low heat for a few minutes, until it becomes liquid. Add the orange juice, filtering it through a strainer, mix well with a wooden spoon. When the glaze has thickened, remove from the heat and set aside.
When the meat is cooked, transfer it to a large baking dish; well washed the 8 quince apples and distribute them to bits in the pan side by side around the rack. Add a small part of the cooking liquid to wet the meat with a pastry brush evenly sprinkle the meat with the honey glaze. Put the rack in oven preheated at 240 degrees for 15 minutes until it is golden brown.
Glazed again the meat and cook in the oven always at 240 ° for another 15 minutes; Repeat the same operation a third time: in this way the rack lightly roast. When the roast and the apples will have acquired a beautiful golden brown, the pork loin is ready. Finally whisk the cooking juices and serve with the advanced glazed pork loin with apples.”


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More details & specs...

LABEL: Mazzaferrata
PRODUCTION ZONE: The Villa Bossi Estate, at an altitude of approximately 300 meters above sea level, with 18.6 hectares of specialized vineyards
TYPOLOGY: Red Wine
DENOMINATION/INDICATION: Rosso Colli Toscana Centrale IGT
AGING: In oak barrels for 12 months and then in barriques for 12 months, and in bottle for other 12 months.
COLOR: Deep ruby red, almost impenetrable, with purplish highlights
AROMA: Great olfactive impact with notes of blackberry, cassis, blueberry and ripe red fruit, followed by sweet spicy tones and slightly herbaceous balsamic sfumatura, ending with traces of leather and cocoa.
TASTE: Great personality in flavor and structure, with smoothness strong enough to control the pronounced but elegant tannicity. Persistent aftertaste starting with notes of ripe red and black berries, then light vegetal tones, ending with a hint of bitter licorice
ALCOHOL CONTENT: 13,5%
FOOD PAIRINGS: Stewed meats, including small game and fowls
VARIETAL: Cabernet Sauvignon 100%
ADDITIONAL INFORMATION: The grapes are harvested in early October

Awards

Annata 2006 – I Vini di Veronelli 2012 – 3 Stelle
Annata 2006 – Wine Entusiasth, the world in your glass – 89/100
Annata 2006 – Duemilavini 2012 – AIS – Bibenda Editore – 4 Grappoli
Annata 2006 – Luca Maroni Annuario dei Migliori Vini Italiani 2012 – 87/100
Annata 2006 – Le Guide dell’Espresso I Vini d’Italia 2012 – 3 Bottiglie
Annata 2005 – I Vini di Veronelli 2010 – 3 Stelle
Annata 2005 – Wine Entusiasth, the world in your glass – 88/100
Annata 2005 – Le Guide dell’Espresso I Vini d’Italia 2010 – 3 Bottiglie
Annata 2005 – IX Selezione dei vini di Toscana 2010 Menzione di merito
Annata 2004 – Le Guide dell’Espresso I Vini d’Italia 2009 – 4 Bottiglie
Annata 2004 – Enogea Ottobre-Novembre 2007 – 88/100 Punti
Annata 2003 – I Vini di Veronelli 2008 – 3 Stelle
Annata 2003 – Le Guide dell’Espresso I Vini d’Italia 2007 – 3 Bottiglie
Annata 2000 – Le Guide dell’Espresso I Vini d’Italia 2005 – 3 Bottiglie
Annata 1997 – Decanter Ottobre 2001 – 4 stelle Highly Recommended
Annata 1995 – Gambero Rosso I Vini d’Italia -2 Bicchieri
Annata 1994 – Gambero Rosso I Vini d’Italia -2 Bicchieri
Annata 1993 – Gambero Rosso I Vini d’Italia -2 Bicchieri
Annata 1992 – Gambero Rosso I Vini d’Italia -2 Bicchieri
Annata 1990 – Gambero Rosso I Vini d’Italia -2 Bicchieri


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ser_amerigo

Ser Amerigo

Rosso Colli Toscana Centrale IGT
Sangiovese 40%
Colorino 20%
Merlot 40%
In oak barrels for 12 months and then in barriques for 12 months, and in bottle for other 12 months.

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More details & specs...

INDICATION: Rosso Colli Toscana Centrale IGT
FIRST YEAR OF BOTTLING: 2005
HISTORY: Created from the vision of Bernardo Gondi, that
experimenting with different grape varieties, decided
that Tenuta Bossi needed to have in the gamma of the
wines, a modern and seductive wine, made from a
blend of allochthonous and native varieties.
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300
meters above sea level, in the vineyards of Sottomonte
and Camerata, in the hill, with southern exposure, there
are 9.2 hectares of Sangiovese, 3.1 hectares of Colorino
and 2 hectares of Merlot.
TYPE OF BREEDING: Spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan
hard stone) and clay soils with calcareous sediments.
GRAPES: Sangiovese 40% – Merlot 40% – Colorino 20%
HARVEST AND VINTAGE REPORT: The year 2011 began with a rainy and cold winter,
then came a mild spring but dry which ensured a good
vegetation. Then there was a very hot and dry
summer, it led us to accelerate a little our harvest.
The grapes are harvested by hand in early October.
Except Merlot that is picked up in the first weeks of
September.
FERMENTATION AND WINEMAKING: The fermentation takes place in vats, at a temperature
of 20 ° C, controlled by a refrigeration machine. This is
followed by malolactic fermentation in oak barrels.
AGING: Rest 12 months in Slavonian oak barrels of 25 hl, 12
months in barriques and around 24 months in bottle.
BOTTLE FORMATS: 0,75lt
POTENTIAL AGING: 10 – 25 years depending on the vintage.
TASTING NOTES: Ser Amerigo 2011 is bright ruby red with purple
reflections.
On the nose is complex, intense, immediately just
nice! Are perceived various scents of little red fruits
jam such as the wild strawberry, spicy hints of
cinnamon and licorice. Opening in the glass with
nuances of leather and sweet tobacco.
The taste is full with fine tannins and a lively flavor,
softened by a generous fruity undergrowth hug from
the whole elegance and balance. In the end it denotes
balsamic aromas and liquorice.
ALCOHOL LEVEL: 13 %
SERVICE TEMPERATURE AND GLASS: The recommended serving temperature is between 16-
18°C. The bottle should be opened about an hour
before, it is recommended for older vintages using the
decanter. The glass to be used for this wine is the
Baloon or Bordeaux.
FOOD PAIRING: Grilled red meats, wild game, feathered, Tuscan
pecorino.

Awards


Suggested Recipe

Pork fillet stuffed with caramelized onions
Thinly cut 4 red onions and put them into a pan with a little olive oil and a bit of salt; evaporate them with vinegar, then strew them with sugar and let them candy for a few minutes.
Carve 500g of pork fillet with a deep cut along the entire lenght; add salt, pepper and insert 1/3 of prepared onions and some thyme tuft. Close again the fillet, tying it with the twine and brown it with a little of olive oil for a few minutes. Then leave to cool.
Unroll the puff pastry with its kitchen paper by holding the short side towards to you and imagine to divide the rectangle in three vertical areas: leave intact the central part and carve the lateral areas practicing of miter and parallel so as to realize many pasta fringes, large 2 cm.
Remove the twine from the meat and place it in the middle, on the area of pasta uncut. Reclose the puff pastry around the fillet, alternating a fringe of puff pastry from the right and one from the left, in order to twist them. Brush the surface with egg yolk, lightly beaten with a little water and a pinch of salt, then bake at 200 degrees for 30 minutes. Serve it accompanied with onions remained heated and mix with pomegranate seeds and thyme leaves.


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More details & specs...

LABEL: Ser Amerigo
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300 meters above sea level, in the vineyards of Sottomonte and Camerata, in the hill, with southern exposure, there are 9.2 hectares of Sangiovese, 3.1 hectares of Colorino and 2 hectares of Merlot.
TYPOLOGY: Red wine
FIRST YEAR OF BOTTLING: 2005
DENOMINATION/INDICATION: Rosso Colli Toscana Centrale IGT
GRAPES: Sangiovese 40%, Merlot 40%, Colorino 20%.
TYPE OF BREEDING: Spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: Created from the vision of Bernardo Gondi, that experimenting with different grape varieties, decided that Tenuta Bossi needed to have in the gamma of the wines, a modern and seductive wine, made from a blend of allochtonous and native varieties. The name comes from the fact that the Gondi family financed the trip of Giovanni da Verrazzano with which it was discovered the New York Bay. When Amerigo Vespucci discovered, that it was another continent and gave the name of America; in the family to remind that we have contributed to the discovery this continent, for every generation there was an Amerigo. Since the main demand of a more well-rounded wine was from America, it was obvious to call it Ser Amerigo.
HARVEST: The grapes are harvested in early October.
FERMENTATION: The fermentation takes place in vats at a controlled temperature by a refrigeration machine.
AGING: Rest 12 months in Slavonian oak barrels of 25 hl, 12 months in barriques and around 24 months in bottle.
POTENTIAL AGING: 10-25 years depending on the vintage.
VIEW: Bright ruby ​​red with purple reflections.
NOSE: On the nose is complex, intense, immediately just nice! Perceiving different hints of plum jam and blackberry, spicy hints of licorice and cinnamon. Opening in the glass with nuances of leather and tobacco.
TASTE: Full, with fine tannins texture and a lively flavor, softened by a generous fruity hug, that gives at the whole, elegance and balance. In the final denotes balsamic and licorice aroma.
ALCOHOL CONTENT: 13,0%
FOOD PAIRINGS: Grilled red meats, wild game, feathered, Tuscan pecorino.

Awards

eRobertParker.com -88/100
I Vini di Veronelli 2017 – 3 stelle, 90/100
Bibenda 2017, 4 Grappoli
Vitae 2017, 3 tralci – tra 85 e 88/100
Luca Maroni Annuario dei Migliori Vini Italiani 2017 – 88/100

Suggested Recipe

Spicy ribs with citrus glaze
Before preparing the spicy ribs, you have to prepare the glaze. From a lemon and an orange extracted the juice and grated the peel. So grab a bowl, pour the oil, a tablespoon of honey, grated rind of the lemon and the orange, a tablespoon of mustard, a bit of lemon juice and all the orange juice and emulsified with a fork. Then pour the glaze, resulting in a container and let stand in refrigerator.
Meanwhile, cut the potatoes into quarters and thinly sliced a couple of shallots. Arrange the potatoes in a disposable aluminum container, then add the potatoes and shallots. Finely chopped a sprig of rosemary, also add two good tomatoes to the pan of potatoes, then add the chopped rosemary, lemon juice, then grab and cut in two beautiful tomato fillets then you are going to join in the pan, drizzle with olive oil , add pepper and salt to taste and mix well. Then close the pan with aluminum foil and place them on the grill and cook for 25 minutes over medium high heat.
Soak the ribs in a container with half of the prepared glaze in the fridge for about 30 minutes, past the preparation of ribs, put them to grill directly over the coals until they form a crispy crust on the surface, it will take about 5 minutes. Then move the ribs on the cool side of the grill, add the hyckory chips dampened the embers and smoked for about 30 minutes. Then pour a few tablespoons of water in an aluminum pan over, pour in the ribs, cover with aluminum and cook indirectly for another 30 minutes. A texture achieved, put the ribs on the grill for a few minutes to dry them. Brush them with the remaining glaze and serve with the potatoes that must have a crunchy texture.


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More details & specs...

LABEL: Ser Amerigo
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300 meters above sea level, in the vineyards of Sottomonte and Camerata, in the hill, with southern exposure, there are 9.2 hectares of Sangiovese, 3.1 hectares of Colorino and 2 hectares of Merlot.
TYPOLOGY: Red wine
FIRST YEAR OF BOTTLING: 2005
DENOMINATION/INDICATION: Rosso Colli Toscana Centrale IGT
GRAPES: Sangiovese 40%, Merlot 40%, Colorino 20%.
TYPE OF BREEDING: Spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: Created from the vision of Bernardo Gondi, that experimenting with different grape varieties, decided that Tenuta Bossi needed to have in the gamma of the wines, a modern and seductive wine, made from a blend of allochtonous and native varieties. The name comes from the fact that the Gondi family financed the trip of Giovanni da Verrazzano with which it was discovered the New York Bay. When Amerigo Vespucci discovered, that it was another continent and gave the name of America; in the family to remind that we have contributed to the discovery this continent, for every generation there was an Amerigo. Since the main demand of a more well-rounded wine was from America, it was obvious to call it Ser Amerigo.
HARVEST: The grapes are harvested in early October.
FERMENTATION: The fermentation takes place in vats at a controlled temperature by a refrigeration machine.
AGING: Rest 12 months in Slavonian oak barrels of 25 hl, 12 months in barriques and around 24 months in bottle.
POTENTIAL AGING: 10-25 years depending on the vintage.
VIEW: Bright ruby ​​red with purple reflections.
NOSE: On the nose is complex, intense, immediately just nice! Perceiving different hints of plum jam and blackberry, spicy hints of licorice and cinnamon. Opening in the glass with nuances of leather and tobacco.
TASTE: Full, with fine tannins texture and a lively flavor, softened by a generous fruity hug, that gives at the whole, elegance and balance. In the final denotes balsamic and licorice aroma.
ALCOHOL CONTENT: 13,0%
FOOD PAIRINGS: Grilled red meats, wild game, feathered, Tuscan pecorino.

Awards

Vini di Veronelli 2014 – 2 Stelle – 89/100
I Vini di Veronelli 2015 – 2 Stelle
I Vini di Veronelli 2016 – 2 stelle
Bibenda 2016, 4 Grappoli
Luca Maroni Annuario dei Migliori Vini Italiani 2016 – 88/100
Vitae – 3 Tralci

Suggested Recipe

Fan of duck breast with pomegranate juice and mashed potatoes
“In a pan fry the onion, carrot and celery finely chopped. When the odors are golden brown add salt, pepper and a tablespoon of sugar, then sprinkle with a some white wine and the juice of 1-2 Pomegranates. Meanwhile gild the duck breast in a pan with the oil so that it is well cooked outside and pink inside, add salt and pepper. Pass the sauce of pomegranate obtained previously, through a sieve; add it to the pan with the for a breast minute. Slice the duck breast and place it in a fan, add the sauce and some pomegranate seeds.
For the mashed potatoes: Take 1 kg of potatoes boiled with the peel for about 40 minutes. Drain and peel while still hot, cut into small pieces and put them in a strainer in order to obtain a puree. Place in a saucepan the puree obtained, add salt, pepper and nutmeg quantum satis, 100 grams of butter cut into cubes and pour slowly while the amalgam also 200 grams of milk. Just puree reaches the right density serve hot.”


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LABEL: Ser Amerigo
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300 meters above sea level, in the vineyards of Sottomonte and Camerata, in the hill, with southern exposure, there are 9.2 hectares of Sangiovese, 3.1 hectares of Colorino and 2 hectares of Merlot.
TYPOLOGY: Red wine
FIRST YEAR OF BOTTLING: 2005
DENOMINATION/INDICATION: Rosso Colli Toscana Centrale IGT
GRAPES: Sangiovese 40%, Merlot 40%, Colorino 20%.
TYPE OF BREEDING: Spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: Created from the vision of Bernardo Gondi, that experimenting with different grape varieties, decided that Tenuta Bossi needed to have in the gamma of the wines, a modern and seductive wine, made from a blend of allochtonous and native varieties. The name comes from the fact that the Gondi family financed the trip of Giovanni da Verrazzano with which it was discovered the New York Bay. When Amerigo Vespucci discovered, that it was another continent and gave the name of America; in the family to remind that we have contributed to the discovery this continent, for every generation there was an Amerigo. Since the main demand of a more well-rounded wine was from America, it was obvious to call it Ser Amerigo.
HARVEST: The grapes are harvested in early October.
FERMENTATION: The fermentation takes place in vats at a controlled temperature by a refrigeration machine.
AGING: Rest 12 months in Slavonian oak barrels of 25 hl, 12 months in barriques and around 24 months in bottle.
POTENTIAL AGING: 10-25 years depending on the vintage.
VIEW: Bright ruby ​​red with purple reflections.
NOSE: On the nose is complex, intense, immediately just nice! Are perceived various scents of jam wild berries, black cherry syrup, spicy hints of cinnamon and licorice. Opening in the glass with nuances of leather and tobacco.
TASTE: Important and dynamic at the same time, it shows on one hand the strength, the flavor and the freshness of Sangiovese, on the other the generous fruity of Merlot. The tannins are integrated and offer a structural system that makes it a seductive and elegant wine.
ALCOHOL CONTENT: 13,0%
FOOD PAIRINGS: Grilled red meats, wild game, feathered, Tuscan pecorino.

Awards

Luca Maroni Annuario dei Migliori Vini Italiani 2014 – 88/100
Bibenda 2014 – 4 Grappoli
Il Vino per Tutti, edito da Club Olio Vino Peperoncino, 87/100

Suggested Recipe

Florentine steak with Cannellini Beans
Preparation: The Florentine steak is cut loin tender beef (in Tuscany of the Chianina breed); has in the middle of the bone, which is shaped like a “T”, with the thread of the one part and the sirloin other part, and is high minimum of 2 fingers. The right weight for 2 people varies from 900 to 1250 grams. It should be required to hang a few days at cool and brought to room temperature before cooking.
Recipe: Warm up the grill well. Sauté first the edges fatty in order to grease the grill. Then the meat must be thrown without seasoning on the grid iron. The steak must be turned only once, and must cook for 3 to 5 minutes on each side. Salt should be added on the side just cooked. The secret lies in the speed of cooking and the result is that the meat is colored on the outside, soft and juicy inside.
For Cannellini beans: Fill a large pot with water, pour 300 grams of beans and add a large clove of garlic, a sprig of sage and a pinch of salt. Cover the pot and put it on a fire so low that for the water to come to boil it takes at least an hour. At this point the pot transferred on a smaller fire so that boiling is minimum: the water must tremble. Since “tremble” will take at least three hours before they are ready. Once cooked, drain and serve topped with olive oil, salt and pepper.


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LABEL: Ser Amerigo
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300 meters above sea level, in the vineyards of Sottomonte and Camerata, in the hill, with southern exposure, there are 9.2 hectares of Sangiovese, 3.1 hectares of Colorino and 2 hectares of Merlot.
TYPOLOGY: Red wine
FIRST YEAR OF BOTTLING: 2005
DENOMINATION/INDICATION: Rosso Colli Toscana Centrale IGT
GRAPES: Sangiovese 40%, Merlot 40%, Colorino 20%.
TYPE OF BREEDING: Spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: Created from the vision of Bernardo Gondi, that experimenting with different grape varieties, decided that Tenuta Bossi needed to have in the gamma of the wines, a modern and seductive wine, made from a blend of allochtonous and native varieties. The name comes from the fact that the Gondi family financed the trip of Giovanni da Verrazzano with which it was discovered the New York Bay. When Amerigo Vespucci discovered, that it was another continent and gave the name of America; in the family to remind that we have contributed to the discovery this continent, for every generation there was an Amerigo. Since the main demand of a more well-rounded wine was from America, it was obvious to call it Ser Amerigo.
HARVEST: The grapes are harvested in early October.
FERMENTATION: The fermentation takes place in vats at a controlled temperature by a refrigeration machine.
AGING: Rest 12 months in Slavonian oak barrels of 25 hl, 12 months in barriques and around 24 months in bottle.
POTENTIAL AGING: 10-25 years depending on the vintage.
VIEW: Bright ruby ​​red with garnet reflections.
NOSE: The wine is complex, showing hints of fruit jam, cinchona and rhubarb, especially plum and cherry, opening then with notes of wild berries, tobacco.
TASTE: With a great personality, has a refined tannins texture and a lively flavor that shows a great balance, softened by a generous fruity hug , the end is balsamic and spicy.
ALCOHOL CONTENT: 13,0%
FOOD PAIRINGS: Grilled red meats, wild game, feathered, Tuscan pecorino.

Awards

Quattrocalici.it – 93/100
I Vini di Veronelli 2013 – 3 Stelle
Bibenda 2013 – 3 Grappoli
Luca Maroni Annuario dei migliori Vini Italiani 2013 – 86/100
eRobertParker.com -87/100

Suggested Recipe

Rack of lamb with rosemary and Colonnata lard with red radish stew
“Take 1 kg of rack of lamb and, then, with a knife boning the meat, leaving both meat and the bones whole, in one piece. With a knife, remove the meat from the bones protruding. Put into a pan some olive oil and a twig of rosemary that you will cook for a few seconds, then remove it. Put the rack of lamb in the pan with the oil flavored and brown on all sides, 2-3 minutes on each side, then pour in the white wine and let it evaporate. Cover the bones protruding ribs with foil. Take the meat and wrap in slices of Colonnata lard. Place a sprig of rosemary to the bone then the meat. Place the rack on the baking paper and sprinkle the meat with the fund obtained from previous cooking and season with salt; Now close baking paper to foil around the rack of lamb, leaving out the bones of the ribs and bake for 10-12 minutes at 220 ° C. Once removed from the oven, cut the loin into slices and serve on a serving plate on which you have placed the bones, spraying the slices with the cooking juices to which you add the fresh rosemary.
For the red chicory stew: sauté a small chopped onion, add the radicchio, clean with the root and cut for long. When the radicchio is toasted, add salt, pepper and shadow them with half a glass of red wine.”


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LABEL: Ser Amerigo
PRODUCTION ZONE: The Villa Bossi Estate, at an altitude of approximately 300 meters above sea level, with 18.6 hectares of specialized vineyards
TYPOLOGY: Red wine
DENOMINATION/INDICATION: Rosso Colli Toscana Centrale IGT
AGING: In oak barrels for 12 months and then in barriques for 12 months, and in bottle for other 12 months.
COLOUR: Intense, concentrated Ruby Red.
AROMA: Highly complex aroma, with notes of prunes and blackberries alternating with hints of underbrush, licorice and leather.
TASTE: Refined tannic base and fresh sapidity, mellowed by a generous fruity embrace that confers elegant austerity on the whole.
ALCOHOL CONTENT: 13,0%
FOOD PAIRINGS: Grilled red meat, game fowls, Pecorino Toscano cheese.
VARIETALS: Sangiovese 40% – Colorino 20% – Merlot 40%
ADDITIONAL INFORMATIONS: The grapes are harvested in September and October

Awards

Annata 2006 – Wine Enthusiast, the world in your glass 87/100
Annata 2005 – Luca Maroni Annuario dei Migliori Vini Italiani 2011 – 87/100
Annata 2005 – Le Guide dell’Espresso I Vini d’Italia 2011 – 3 Bottiglie
Annata 2005 – Wine Entusiasth, the world in your glass – 87/100


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Sassobianco

Bianco dei Colli dell’Etruria
Centrale D.O.C.
Sauvignon Bianco, Chardonney and other white grapes.
In stainless steel tanks at controlled temperature

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INDICATION: Colli dell’Etruria Centrale Bianco DOC
FIRST YEAR OF BOTTLING: 1987
HISTORY: Until 1987, the white wine of Bossi Estate was made
with only Trebbiano grapes.
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300
meters above sea level, mainly in the vineyard of
Camerata in the hill, with a southwest exposure, with
0.4 hectares of Sauvignon Blanc and 0.4 hectares of
Chardonnay.
TYPE OF BREEDING: Spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
GRAPES: Sauvignon Blanc, Chardonnay and others.
HARVEST AND VINTAGE REPORT: The harvest period in 2016 was climatically perfect.
The quality of the grapes harvested and taken to the
cellar was of great level, as to portend a thick vintage.
The grapes are harvested by hand in late August, early
September.
FERMENTATION AND WINEMAKING: No skins, soft pressing in stainless steel containers at
a controlled temperature.
AGING: Rest in steel containers for 5-6 months.
BOTTLE FORMATS: 0,75lt
POTENTIAL AGING: 2 years depending on the vintage.
TATING NOTES: Sassobianco 2016 is light straw yellow with green
highlights.
The nose has good intensity with a fruity aroma of
fresh fruits with yellow pulp, exotic and citrus flower
as orange blossom and grapefruit, followed by light
vegetal notes ending with a pleasant mineral nuance.
The taste has a good freshness and flavor, supported
by a reasonable alcohol-based, the end is long and
offers all the notes felt on the nose.
ALCOHOL LEVEL: 11,5 %
SERVICE TEMPERATURE AND GLASS: The recommended serving temperature is between 10-12°C. The glass to be used for this wine is the Tulip.
FOOD PAIRING: Appetizers with crustaceans, pasta dishes with
vegetables.

Awards


Recipe

Pasta with broad beans, zucchini and bottarga
In a pan heat a little olive oil with a clove of garlic and add 400g of clean broad beans. You can facilitate the cooking adding a bit of water. Cook the broad beans for about 15 minutes, add pepper and salt. While broad beans cooking for another 15 minutes in the pan, take a half and whisk them, adding a little of warm water to obtain a smooth and thick cream. Keep the cream aside.
Meanwhile, wash 400g of zucchini, discard them of the two ends and cut into thin strips, similar to spaghetti. Then put them in the pan with broad beans for another 5 minutes. In the end, add also the cream of broad beans, mix the ingredients and turn off the heat.
In a large pan boil the water, add salt and cook 500g of spaghetti. Once cooked, drain and put them in the pan to flavor with the sauce prepared before, medium heat. After whisking, serve pasta in a tray and adding the amount of bottarga you like.


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LABEL: SassoBianco
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300 meters above sea level, mainly in the vineyard of Camerata in the hill, with a southwest exposure, with 0.4 hectares of Sauvignon Blanc and 0.4 hectares of Chardonnay.
TYPOLOGY: White wine
FIRST YEAR OF BOTTLING: 1987
DENOMINATION/INDICATION: Colli dell’Etruria Centrale Bianco D.O.C.
GRAPES: Sauvignon Blanc, Chardonnay and others
TYPE OF BREEDING: Spurred Cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: Until 1987, the white wine of Bossi Estate was made with only Trebbiano grapes.
HARVEST: The harvest of these grapes takes place in late August / early September.
FERMENTATION AND AGING: No skins, soft pressing in stainless steel containers at a controlled temperature.
POTENTIAL AGING: 2 years depending on the vintage.
VIEW: Light straw yellow with green highlights.
NOSE: Good intensity with a fruity aroma of fresh fruits with yellow pulp, exotic and citrus flower, followed by light vegetal notes ending with a pleasant mineral nuance.
TASTE: It has a good freshness and flavor, supported by a reasonable alcohol-based, the end is long.
ALCOHOL CONTENT: 11,5%
FOOD PAIRINGS: Appetizers with crustaceans, pasta dishes with vegetables.

Awards

Bibenda 2017, 3 Grappoli
Luca Maroni Annuario dei Migliori Vini Italiani 2017 – 88/100

Recipe

Tagliatelle shrimp with saffron and crispy zucchini
Boil water for pasta, add salt when bubbles as required. Wash, the 5 zucchini and check the ends, cut them into strips (as were the noodles, in Rome use a machine to make the chicory). Finely chop a shallot. Clean 500 grams of shrimp, shell them in breadcrumbs saffron.
In a large nonstick frying pan put enough oil, shallots and zucchini. Cook them for about 5 minutes with salt and pepper, over high heat. Take another pan put a tablespoon of oil and a clove of garlic, sauté for about 3 minutes then remove to add the shrimp, after a minute add half a glass of white wine and cook for another 3 minutes, add a pinch of pepper. Drain the noodles al dente and put them in frying pan of zucchini add the shrimp, if you add 2 ladles of cooking water and other saffron. Stir for 2 minutes over very low heat. Remembering that the dough must remain moist.


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LABEL: SassoBianco
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300 meters above sea level, mainly in the vineyard of Camerata in the hill, with a southwest exposure, with 0.4 hectares of Sauvignon Blanc and 0.4 hectares of Chardonnay.
TYPOLOGY: White wine
FIRST YEAR OF BOTTLING: 1987
DENOMINATION/INDICATION: Colli dell’Etruria Centrale Bianco D.O.C.
GRAPES: Sauvignon Blanc, Chardonnay and others
TYPE OF BREEDING: Spurred Cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: Until 1987, the white wine of Bossi Estate was made with only Trebbiano grapes.
HARVEST: The harvest of these grapes takes place in late August / early September.
FERMENTATION AND AGING: No skins, soft pressing in stainless steel containers at a controlled temperature.
POTENTIAL AGING: 2 years depending on the vintage.
VIEW: Light straw yellow with green highlights.
NOSE: Good intensity with a fruity aroma of fresh fruits with yellow pulp, exotic and citrus flower, followed by light vegetal notes ending with a pleasant mineral nuance.
TASTE: It has a good freshness and flavor, supported by a reasonable alcohol-based, the end is long.
ALCOHOL CONTENT: 13,0%
FOOD PAIRINGS: Appetizers with crustaceans, pasta dishes with vegetables.

Awards

Bibenda 2016, 3 Grappoli Luca Maroni Annuario dei Migliori Vini Italiani 2016 – 87/100

Ricetta Abbinata

Green Cold Rise with tomatoes
The recipe comes from ”La Natura in Tavola Fattoria di Volmiano: ricette e segreti” of Vittoria Gondi Citernesi, edit by Polistampa.
You’ll find the recipe at Summer among the first courses.
Take 500 grams of rice and boil it in salted water. Pass it under cold water, then drain well and put it in a salad bowl. Season it with oil, salt and pepper, 3 cloves of minced garlic and a big bunch of parsley and one of rocket salad always chopped (rice should turn green). Put the rice well seasoned in a mold with a hole, well greased and pressing hard with a spoon. Put in the fridge. Cut the tomatoes into cubes always dress them with oil, salt, pepper and basil. Unmold the rice and fill the hole and edge rice with the diced tomato.


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LABEL: SassoBianco
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300 meters above sea level, mainly in the vineyard of Camerata in the hill, with a southwest exposure, with 0.4 hectares of Sauvignon Blanc and 0.4 hectares of Chardonnay.
TYPOLOGY: White wine
FIRST YEAR OF BOTTLING: 1987
DENOMINATION/INDICATION: Colli dell’Etruria Centrale Bianco D.O.C.
GRAPES: Sauvignon Blanc, Chardonnay and others
TYPE OF BREEDING: Spurred Cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: Until 1987, the white wine of Bossi Estate was made with only Trebbiano grapes.
HARVEST: The harvest of these grapes takes place in late August / early September.
FERMENTATION AND AGING: No skins, soft pressing in stainless steel containers at a controlled temperature.
POTENTIAL AGING: 2 years depending on the vintage.
VIEW: Light straw yellow with green highlights.
NOSE: Good intensity with a fruity aroma of fresh exotic fruits and citrus, followed by light vegetal notes ending with a pleasant mineral nuance.
TASTE: It has a good freshness and flavor, supported by a reasonable alcohol-based, the end is long, fruity and mineral.
ALCOHOL CONTENT: 13,0%
FOOD PAIRINGS: Appetizers with crustaceans, pasta dishes with vegetables.

Awards

I vini di Veronelli 2015 – 2 stelle – 87/100
Quattrocalici.it – 85/100
Bibenda 2015 – 3 Grappoli
Luca Maroni Annuario dei Migliori Vini Italiani 2015 – 87/100

Ricetta Abbinata

Salt Cod with white grapes and baked tomatoes
The recipe comes from ”La Natura in Tavola Fattoria di Volmiano: ricette e segreti” of Vittoria Gondi Citernesi, edit by Polistampa.
You’ll find the recipe at Summer among the second courses
“Take 800-900 grams of salt cod already wet, cut into large pieces and remove the skin. Place in a pan with a little onion, cut into thin slices and fry gently, put inside the cod pieces and brown them, then remove from the pan gently. Add grapes of two bunches of white table grapes and cook them with a flame very lively, the peel should wrinkle. Add the pulp of 5-6 tomatoes, San Marzano, peeled and seeded, cut into large pieces. Put a some salt and pepper. Do withdraw in a pan, then replace the cod with the sauce and cook them, turning gently, so that it takes on flavor and that does not break too much, add a pinch of crushed chili pepper, salt, tasting because the cod is already salty.
For the filled tomatoes, take 6 tomatoes long; San Marzano or Roma, cut them in half and put the seeds in a bowl, add a tablespoon of breadcrumbs, a clove of garlic finely chopped, olive oil and a lot ‘of chopped parsley, salt and pepper or chili. Place in a baking dish olive oil and then the tomatoes and cook for half an hour. The tomatoes are cooked when they are wrinkled and with a crust over. ”


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LABEL: Sassobianco
PRODUCTION ZONE: The Villa Bossi Estate, at an altitude of approximately 300 meters above sea level, with 18.6 hectares of specialized vineyards
TYPOLOGY: White wine
DENOMINATION/INDICATION: Colli dell’Etruria Centrale Bianco D.O.C.
VINIFICATION: Without grape skins, with soft pressing, in stainless steel tanks at controlled temperature
COLOR: Pale straw yellow with greenish tinges
AROMA: Pleasantly intense aroma with fresh pineapple fruitiness and vegetal notes finishing in light, pleasant mineral tones
TASTE: Good freshness and sapidity supported by moderately alcoholic base, with hint of minerals in the lingering aftertaste
ALCOHOL CONTENT: 12,5%
FOOD PAIRINGS: Appetizers with shellfish, first courses with vegetables
VARIETAL: Sauvignon Bianco, Chardonney and others
ADDITIONAL INFORMATION: For these grapes, harvest time is late August/early September

Awards

Annata 2011 – I Vini di Veronelli 2014 – 2 Stelle
Annata 2011 – Bibenda 2013 – 3 Grappoli
Annata 2011 – Luca Maroni Annuario dei migliori Vini Italiani 2013 – 84/100
Annata 2009 – I Vini di Veronelli 2012 – 2 Stelle
Annata 2009 – IX Selezione dei vini di Toscana 2010 Menzione Speciale;
Annata 2006 – I Vini di Veronelli 2008 – 2 Stelle


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Violana

Rosato Colli Toscana Centrale IGT
Sangiovese and others red grapes
in stainless steel tanks at controlled temperature

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INDICATION: Colli della Toscana Centrale IGT
FIRST YEAR OF BOTTLING: asd
HISTORY: After several years of experimentation Bernardo Gondi, began to make a rosé to respond at the request of a fresh wine, that was starting in that period.
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300 meters above sea level, in the vineyards of Sottomonte and Camerata, in the hill, with southern exposure, there
are 9.2 hectares of Sangiovese.
TYPE OF BREEDING: Spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
GRAPES: Sangiovese and other red grapes.
HARVEST AND VINTAGE REPORT: The harvest period in 2016 was climatically perfect. The quality of the grapes harvested and taken to the cellar was of great level, as to portend a thick vintage. The grapes are harvested by hand in early September.
FERMENTATION AND WINEMAKING: No skins, as a result of draining after about 24-36 hours, in stainless steel containers, at controlled temperature.
AGING: Rest in steel containers for 5-6 months.
BOTTLE FORMATS: 0,75lt
POTENTIAL AGING: 2 years depending on the vintage.
TATING NOTES: Violana 2016 has cherry pink with purple reflections. The nose is intense with a good fruity, with hints of raspberry, fresh cherry and strawberries. In the final presents nuance of fleshy red rose and violet. The taste at the first impression is fresh with a good structure, in the final shows again all its fruitiness of red fruits as crunchy cherry.
ALCOHOL LEVEL: 12,5 %
SERVICE TEMPERATURE AND GLASS: The recommended serving temperature is between 10-12°C. The glass to be used for this wine is the Tulip.
FOOD PAIRING: Shrimp in cocktail sauce, pasta with fatty sauces and tomato.

Awards


Suggested Recipe

Baccalà alla Livornese
Start from the preparation of the sauce: peel and slice the onion, heat a bit of olive oil in a pan, add a clove of garlic peeled and the onion.
Let dry for 3-4 minutes on low heat wetting with a little water, just enough to not to dry the sauce too. Then, pour 1kg of tomato sauce in the pan.
Cover with a lid and cook on medium heat for about 20 minutes. Meanwhile, cut in slices 600g of desalted baccalà. Flour carefully the slices, then heat a little oil in a pan and put in the slices, browning them on both sides for a few moments, add salt and pepper.
Pour a glass of white wine and let evaporate. Meanwhile, the tomato sauce is ready, so now you can remove the garlic and pour the sauce in the pan with the baccalà, cover with the lid and cook on medium heat for 45 minutes. Meanwhile, peel 200g of potatoes and cut into little cubes. After 45 minutes, add also potatoes in the pan, cover again with the lid and cook for another 45 minutes. Wash and chop some parsley, when the baccalà is cooked, turn off the heat and flavor with the parsley. Serve it hot.


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LABEL: Violana
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300 meters above sea level, in the vineyards of Sottomonte and Camerata, , in the hill, with southern exposure, there are 9.2 hectares of Sangiovese.
TYPOLOGY: Vino rosè
FIRST YEAR OF BOTTLING: 1995
DENOMINATION/INDICATION: Colli della Toscana Centrale IGT
GRAPES: Sangiovese and other red grapes.
TYPE OF BREEDING: Spurred Cordon.
TERROIR The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: After several years of experimentation Bernardo Gondi, began to make a rosé to respond at the request of a fresh wine, that was starting in that period.
HARVEST: The harvest of these grapes takes place in the early September.
FERMENTATION AND AGING: Without skins, after draining for about 24-36 hours, in stainless steel containers, at controlled temperature.
POTENTIAL AGING: 2 years depending on the vintage.
VIEW: Cherry pink with purple reflections.
NOSE: Intense with a good fruity, with hints of raspberry, fresh cherry and strawberries. In the final presents nuance of red rose and violet.
TASTE: The first impression is fresh with a good structure, in the final shows again all its fruitiness of red fruits.
ALCOHOL CONTENT: 12,5%
FOOD PAIRINGS: Shrimp in cocktail sauce, pasta with fatty sauces and tomato.

Awards

I Vini di Veronelli 2016 – 2 stelle
87/100 Bibenda 2016
3 Grappoli Luca Maroni Annuario dei Migliori Vini Italiani 2016 – 87/100

Suggested Recipe

Little bundles of Robiola cheese and leek
To prepare the crepes leek and Robiola, start with the preparation of crepes. Take 150 grams of flour and sift in a bowl. At the sifted flour, add the 250 grams of milk at room temperature and stir with a whisk until the dough is smooth and without lumps.
Now take a bowl and beat 2 eggs with a fork. Once beaten eggs add them to the rest of the ingredients in the bowl, mixing thoroughly with a whisk to obtain a smooth and creamy. So, take about 40 g of melted butter and, after having done it cool, add it to the mixture, stirring with a whisk the mixture to mix it well.
Then place the mixture in the refrigerator to rest for about 30 minutes, covered with a film. While the dough is resting, proceed with the preparation of crepes stuffed. Take 3 leeks and clean them. Now take the most intense green leaves of leeks, blanch in boiling water for 2 minutes and then drain. Put the leaves of the leeks well scalded and place them on a cutting board; 6 strips then obtained from the leaves of the leeks thoroughly by cutting the leaves themselves following the horizontal direction of the leaf.
The leaves will serve to form the tapes with which close your dumplings. Sliced into rounds now fine the white part of the leek. So, in a heated pan with 20 g of oil, add the white part of finely sliced leeks and let them dry on low heat. Then add a little milk. While the white part of the leek wilts, wash the thyme leaves and once from the stalk, cut them finely.
Then add the thyme leaves, finely chopped leeks that are cooking and then season with salt and pepper. Cook the leeks for about 15-20 minutes in a covered pot, stirring from time to time to ensure even cooking.
Past the time required, at least 30 minutes for cooling the dough for crepes, heat a frying pan for crepes or, if you have a large non-stick frying pan and grease it with a little butter; paid to the center of the pan a ladle of batter for crepes and spread it over the entire surface of the pan with the aid of the special tool or with the back of the same ladle. Cook the crepes for a minute moving the pan from time to time, or using a spatula to loosen it from the bottom, then flip them to cook on the other side.
In a bowl, mix half Robiola for each bundle and then the grated nutmeg, a few thyme leaves and then add the leeks, waiting to be lukewarm. Mix well.
Now that all mixtures and preparations are ready, proceed with the preparation of rolls. Take a crepes and, after lying on your kitchen floor, add 2 tablespoons of mixture in the middle of leeks. United then the edges of the crepes in order to obtain the typical shape of a bundle, leaving the filling closed to the center.
Close the little bundle with strips of leek that had previously cut, using it like a piece of string and knotted the leek leaf. Repeat the filling operation of the crepes and knotting to get the 6 bundles. Now take a pan and oil by. Put the dumplings on the baking dish, put it in preheated conventional oven and cook at 200 ° C in static mode for 10 minutes or ventilated at 175 ° C for 5 minutes. Your bundles of leeks and Robiola are so ready to serve and enjoy them!


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LABEL: Violana
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300 meters above sea level, in the vineyards of Sottomonte and Camerata, , in the hill, with southern exposure, there are 9.2 hectares of Sangiovese.
TYPOLOGY: Vino rosè
FIRST YEAR OF BOTTLING: 1995
DENOMINATION/INDICATION: Colli della Toscana Centrale IGT
GRAPES: Sangiovese and other red grapes.
TYPE OF BREEDING: Spurred Cordon.
TERROIR The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: After several years of experimentation Bernardo Gondi, began to make a rosé to respond at the request of a fresh wine, that was starting in that period.
HARVEST: The harvest of these grapes takes place in the early September.
FERMENTATION AND AGING: Without skins, after draining for about 24-36 hours, in stainless steel containers, at controlled temperature.
POTENTIAL AGING: 2 years depending on the vintage.
VIEW: Cherry pink with purple reflections.
NOSE: Intense with a good fruity, with hints of raspberry, fresh cherry and strawberries. In the final presents nuance of red rose and violet.
TASTE: The first impression is fresh with a good structure, in the final shows again all its fruitiness of red fruits.
ALCOHOL CONTENT: 13,0%
FOOD PAIRINGS: Shrimp in cocktail sauce, pasta with fatty sauces and tomato.

Awards

I Vini di Veronelli 2016 – 2 stelle, 87/100 Bibenda 2016, 3 Grappoli Luca Maroni Annuario dei Migliori Vini Italiani 2016 – 87/100

Suggested Recipe

The vegetable mixed fry
The recipe comes from ”La Natura in Tavola Fattoria di Volmiano: ricette e segreti” of Vittoria Gondi Citernesi, edit by Polistampa.
You’ll find the recipe at Summer among the second courses.
Meatballs of eggplant, zucchini balls, carrots, onion, zucchini flowers and green tomatoes
For the meatballs of eggplant, take 3 large eggplants, cook them in the oven whole, when they are soft, add 120 grams of pecorino cheese, 1 egg, salt and pepper, then pass the meatballs in bread crumbs and fry with old olive oil.
For the meatballs Zucchini: take 4 zucchini, just scald in salted water, then chop coarsely, add 2 tablespoons of ricotta cheese, 10 leaves of calamint, 1 egg, salt and pepper. Mix then meatballs and flour them and fry them.
For the Carrots instead, cut them in long slices with the potato peeler, then scald them, dry, pass them into the batter and then fry them, in olive oil obviously old.
For the batter: flour, water, (preferably sparkling) and salt.
The flowers of pumpkin and onion are passed into the batter and fry them in olive oil. For the green tomatoes, remove the seeds, then floured and pass them into the batter
It will be a nice tray, inviting, economic and vegetarian.


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LABEL: Violana
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300 meters above sea level, in the vineyards of Sottomonte and Camerata, , in the hill, with southern exposure, there are 9.2 hectares of Sangiovese.
TYPOLOGY: Vino rosè
FIRST YEAR OF BOTTLING: 1995
DENOMINATION/INDICATION: Colli della Toscana Centrale IGT
GRAPES: Sangiovese and other red grapes.
TYPE OF BREEDING: Spurred Cordon.
TERROIR The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: After several years of experimentation Bernardo Gondi, began to make a rosé to respond at the request of a fresh wine, that was starting in that period.
HARVEST: The harvest of these grapes takes place in the early September.
FERMENTATION AND AGING: Without skins, after draining for about 24-36 hours, in stainless steel containers, at controlled temperature.
POTENTIAL AGING: 2 years depending on the vintage.
VIEW: Cherry pink with purplish tones
NOSE: Intense with a good fruity, with hints of raspberry, fresh cherry and strawberries. In the final presents nuance of red rose.
TASTE: The first impression is fresh with a good structure, in the final shows again all its fruitiness of berries.
ALCOHOL CONTENT: 13,0%
FOOD PAIRINGS: Shrimp in cocktail sauce, pasta with fatty sauces and tomato.

Awards

I vini di Veronelli 2015 – 1 stella – 85/100
Quattrocalici.it – 84/100
Bibenda 2015 – 3 Grappoli
Luca Maroni Annuario dei Migliori Vini Italiani 2015 – 89/100

Suggested Recipe

Chicken balls with fried borage
The recipe comes from ”La Natura in Tavola Fattoria di Volmiano: ricette e segreti” of Vittoria Gondi Citernesi, edit by Polistampa.
You’ll find the recipe at Spring among the first courses
“Take two large cups of ground chicken meat (also advanced), two cups of bread soaked in milk and wrung well chopped, 2 eggs and 80 grams of grated pecorino. Add salt, pepper, various chopped herbs as parsley, thyme, sage and calamint. Mix well then make into balls the size of cherries, flour them lightly and then fry them. Take in the fields with the sprigs of borage with sky blue flowers, do the classic batter with water, flour and salt. Immerse twigs, then fry them in olive oil. You will get a beautiful tray, golden balls surrounded by sprigs crispy. ”


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LABEL: Violana
PRODUCTION ZONE: The Villa Bossi Estate, at an altitude of approximately 300 meters above sea level, with 18.6 hectares of specialized vineyards
TYPOLOGY: Vino rosè
DENOMINATION/INDICATION: Rosato Colli Toscana Centrale IGT
VINIFICATION: Without grape skins, subsequent to demusting after about 12/24 hours, in stainless steel tanks at controlled temperature
COLOR: Cherry pink with purplish tones
AROMA: Intense and fruity with shades of raspberry, fresh cherries and wild strawberries. In the finish, a nuance of red roses emerges.
TASTE: The first impact is fresh and well structured; and in the aftertaste, all of the wild-berry fruitiness re-emerges.
ALCOHOL CONTENT: 12,0%
FOOD PAIRINGS: Shrimp cocktail, first courses with rich sauces or tomato sauce.
VARIETAL: Sangiovese and others red grapes
ADDITIONAL INFORMATION: The grapes are harvested in mid-September

Awards

Annata 2011 – I Vini di Veronelli 2014 – 2 Stelle
Annata 2011 – Luca Maroni Annuario dei migliori Vini Italiani 2013 – 87/100
Annata 2011 – Bibenda 2013 – 3 Grappoli
Annata 2009 – I Vini di Veronelli 2012 – 2 Stelle
Annata 2009 – Le Guide dell’Espresso I Vini d’Italia 2011 – 3 Bottiglie;
Annata 2009 – Luca Maroni Annuario dei Migliori Vini Italiani 2011 – 84/100
Annata 2008 – Luca Maroni Annuario dei Migliori Vini Italiani 2010 – 84/100


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Cardinal de Retz

Vin Santo del Chianti Rufina
Riserva D.O.C.
Trebbiano 100%
Appassito 4 months on “cannicci”
9 years in casks under roofing

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LABEL: “Cardinal de Retz”
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of approximately 300 meters above sea level, in the specialized vineyards of Camerata and Sottomonte in 1.2 ha. of Trebbiano, in the hill with a southern exposure.
TYPOLOGY: Vin santo
FIRST YEAR OF BOTTLING: 1950
DENOMINATION/INDICATION: Riserva Vin Santo del Chianti Rufina DOC
GRAPES: Trebbiano 100%.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: At Tenuta Bossi, since always we produce the vin santo, as tradition wants. From the 50’s we started to make it with only Trebbiano grapes. The name is taken from an ancestor of the family, who was Bishop and Cardinal of Paris, became known as the Cardinal de Retz, the label shows, the ecclesiastical emblem which obviously shows, even the family arms.
HARVEST: The grapes are harvested in late September, early October.
WITHERING AND FERMENTATION: The grapes are kept for three months on reed matting under roofing. The wine is made without grape skins, soft pressing. Fermented in old oak barrels.
AGING: Rest for 9 years in casks of 50-200 liter capacity kept under roofing.
POTENTIAL AGING: 30 years and more.
VIEW: Amber with strong tawny hues.
NOSE:Strong, intense bouquet with ample, complex range of mingled fragrances. The soft notes of walnut, almond, dry figs, caramel, candied fruits, dehydrated white and yellow fruit, dates, and chestnut honey end with a sweet spiciness and a slightly ethereal aftertaste.
TASTE: Sweet, softly rounded, elegant and strong. Intriguing balance between a structure dominated by an elegant alcoholic note, and an underlying freshness. In the long-lasting aftertaste, all of the aromas perceived by the sense of smell are evoked again in particular of dry figs.
ALCOHOL CONTENT: 15,5%
FOOD PAIRINGS: Chocolate desserts, vanilla ice cream and dry almond paste biscuits, but also Foie Gras or blue cheese or with great seasoning.

Awards


Suggested Recipe

Crunchy ice cream with Vinsanto and Prato’s biscuit.
Buy 1 kg of an ice cream of cream, leave for 5 min out so such as to soften it. Put in a container the ice cream, with 2 glasses of vinsanto and crumble in 10 cookies of Prato.
Put everything in a cream form and place in the freezer for at least an hour and a half.
Upon putting it in the pot, crumbled on the form of ice cream, other biscuits of Prato and pour a few drops of vinsanto.


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LABEL: “Cardinal de Retz”
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of approximately 300 meters above sea level, in the specialized vineyards of Camerata and Sottomonte in 1.2 ha. of Trebbiano, in the hill with a southern exposure.
TYPOLOGY: Vin santo
FIRST YEAR OF BOTTLING: 1950
DENOMINATION/INDICATION: Riserva Vin Santo del Chianti Rufina DOC
GRAPES: Trebbiano 100%.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: At Tenuta Bossi, since always we produce the vin santo, as tradition wants. From the 50’s we started to make it with only Trebbiano grapes. The name is taken from an ancestor of the family, who was Bishop and Cardinal of Paris, became known as the Cardinal de Retz, the label shows, the ecclesiastical emblem which obviously shows, even the family arms.
HARVEST: The grapes are harvested in late September, early October.
WITHERING AND FERMENTATION: The grapes are kept for three months on reed matting under roofing. The wine is made without grape skins, soft pressing. Fermented in old oak barrels.
AGING: Rest for 9 years in casks of 50-200 liter capacity kept under roofing.
POTENTIAL AGING: 30 years and more.
VIEW: Amber with strong tawny hues.
NOSE:Strong, intense bouquet with ample, complex range of mingled fragrances. The soft notes of walnut, almond, dry figs, caramel, candied fruits, dehydrated white and yellow fruit, dates, and chestnut honey end with a sweet spiciness and a slightly ethereal aftertaste.
TASTE: Sweet, softly rounded, elegant and strong. Intriguing balance between a structure dominated by an elegant alcoholic note, and an underlying freshness. In the long-lasting aftertaste, all of the aromas perceived by the sense of smell are evoked again in particular of dry figs.
ALCOHOL CONTENT: 14,0%
FOOD PAIRINGS: Chocolate desserts, vanilla ice cream and dry almond paste biscuits, but also Foie Gras or blue cheese or with great seasoning.

Awards

I Vini di Veronelli 2016 – 3 stelle, 90/100 Le Guide dell’Espresso, I Vini d’Italia 2016– 4 Bottiglie, 17/20 Gambero Rosso, I Vini d’Italia 2016 – 2 Bicchieri Bibenda 2016, 4 Grappoli Luca Maroni Annuario dei Migliori Vini Italiani 2016 – 89/100 Vitae – 3 Tralci

Suggested Recipe

Caramelized figs and ricotta cheese
The recipe comes from ”La Natura in Tavola Fattoria di Volmiano: ricette e segreti” of Vittoria Gondi Citernesi, edit by Polistampa.
You’ll find the recipe at Summer among the desserts.
Take a baking dish, place 1 kg of figs, whole cleaned with a cloth and pour 800 grams of sugar. Cover and let stand for 24 hours. The next day, without touching them, put them in the oven at 180 degrees and boil for 3 hours. Monitor, sometimes you do not Caramellino too much. Serve warm with ricotta cheese without sugar.


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LABEL: “Cardinal de Retz”
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of approximately 300 meters above sea level, in the specialized vineyards of Camerata and Sottomonte in 1.2 ha. of Trebbiano, in the hill with a southern exposure.
TYPOLOGY: Vin santo
FIRST YEAR OF BOTTLING: 1950
DENOMINATION/INDICATION: Riserva Vin Santo del Chianti Rufina DOC
GRAPES: Trebbiano 100%.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: At Tenuta Bossi, since always we produce the vin santo, as tradition wants. From the 50’s we started to make it with only Trebbiano grapes. The name is taken from an ancestor of the family, who was Bishop and Cardinal of Paris, became known as the Cardinal de Retz, the label shows, the ecclesiastical emblem which obviously shows, even the family arms.
HARVEST: The grapes are harvested in late September, early October.
WITHERING AND FERMENTATION: The grapes are kept for three months on reed matting under roofing. The wine is made without grape skins, soft pressing. Fermented in old oak barrels.
AGING: Rest for 9 years in casks of 50-200 liter capacity kept under roofing.
POTENTIAL AGING: 30 years and more.
VIEW: Intense amber with tawny hues.
NOSE: Strong, intense bouquet with ample, complex range of mingled fragrances. The soft notes of walnut, dry figs, caramel, candied fruits, dried apricots, dates, and chestnut honey end with a sweet spiciness and a slightly ethereal aftertaste.
TASTE: SSweet, softly rounded, elegant and strong. Intriguing balance between a structure dominated by an elegant alcoholic note, and an underlying freshness. In the long-lasting aftertaste, all of the aromas perceived by the sense of smell are evoked again.
ALCOHOL CONTENT: 14,0%
FOOD PAIRINGS: Chocolate desserts, vanilla ice cream and dry almond paste biscuits, but also Foie Gras or blue cheese or with great seasoning.

Awards

I vini di veronelli 2015 – 3 stelle – 92/100
Vitae – 4 tralci
Vini Eccellenti d’Italia 2014-2015 di Tavola e Gusto – Grappolo d’oro
Quattrocalici.it – 93/100
Gambero Rosso I Vini d’Italia 2015 – 2 Bicchieri
Luca Maroni Annuario dei Migliori Vini Italiani 2015 – 85/100
eRobertParker.com -94/100
Le Guide dell’Espresso I Vini d’Italia 2015 – 3 Bottiglie
Bibenda 2015 – 3 Grappoli

Suggested Recipe

Souffle of Prato biscuits with cream at Vin Santo
For the cream with Vin Santo: “mix with a whisk 4 yolks with 80 grams of sugar and a pinch of salt. So then add 40 gr. of flour, 2-3 glasses of vin santo and finally 100 grams of milk. Pour the entire mixture into a saucepan and bring to a boil for a few minutes to make it thicken, being careful not to attach to the bottom. The cream is good hot or cold.
For the souffle: Put in a pan 30 grams of sugar with a bit of cream, 30 grams of hazelnuts and 30 grams of almonds; bring to a boil, whisk and let cool; stir the mixture with 3-4 egg yolks, 1 glass of vin santo and 100 gr of ricotta cheese. Whip a steady snow 6-8 whites egg with 60 grams of sugar and incorporate it gently into the mixture. Whisk ten cantucci biscuits to reduce them to flour. Anoint 5-6 small soufflé molds with soft butter, sprinkle with flour cantucci biscuits and fill them with the mixture soufflé, prepared previously. Bake at 180 degrees and cook for about 25 minutes. Remove from the oven, the soufflé and serve immediately accompanied with cream previously obtained.”


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LABEL: “Cardinal de Retz”
PRODUCTION ZONE: The Villa Bossi Estate, at an altitude of approximately 300 meters above sea level, with 18.6 hectares of specialized vineyards
TYPOLOGY: Vin santo
DENOMINATION/INDICATION: Vin Santo del Chianti Rufina Riserva DOC
VINIFICATION: Without grape skins, soft pressing, 9 years in casks of 50-200 liter capacity kept under roofing
COLOR: Deep amber, with tawny hues
AROMA: Strong, intense bouquet with ample, complex range of mingled fragrances. The soft notes of walnut, dry figs, caramel, candied fruits, dried apricots, dates, and chestnut honey end with a sweet spiciness and a slightly ethereal aftertaste
TASTE: Sweet, softly rounded, elegant and strong. Intriguing balance between a structure dominated by an elegant alcoholic note, and an underlying freshness. In the long-lasting aftertaste, all of the aromas perceived by the sense of smell are evoked again
ALCOHOL CONTENT: 14,0%
FOOD PAIRINGS: Chocolate desserts, vanilla ice cream and dry almond paste biscuits
VARIETAL: Trebbiano 100%
ADDITIONAL INFORMATION: The grapes are harvested in late September-early October and are kept for three months on reed matting in roofed sheds

Awards

Annata 2002 – I Vini di Veronelli 2014 – 3 stelle
Annata 2002 – I Vini di Veronelli 2012 – 3 Stelle
Annata 2002 – Duemilavini 2012 – AIS – Bibenda Editore – 4 Grappoli
Annata 2002 – Vini Buoni d’Italia 2012 – Touring Editore – 3 Stelle
Annata 2002 – Le Guide dell’Espresso I Vini d’Italia 2012 – 3 Bottiglie
Annata 2002 – Slow Wine 2012, Mensione
Annata 2002 – Gambero Rosso I Vini d’Italia 2010 – 2 Bicchieri
Annata 2001 – Luca Maroni Annuario dei Migliori Vini Italiani 2010 – 86/100
Annata 2001 – I Vini di Veronelli 2010 – 2 Stelle
Annata 2001 – Le Guide dell’Espresso I Vini d’Italia 2010 – 4 Bottiglie
Annata 2001 – Gambero Rosso I Vini d’Italia 2009 – 2 Bicchieri
Annata 2001 – Enogea – Ottobre-Novembre 2005 – 88/100 Punti
Annata 2001 – VIII Selezione dei vini di Toscana 2008 Menzione Speciale
Annata 2000 – I Vini di Veronelli 2009 – 2 Stelle
Annata 2000 – Le Guide dell’Espresso I Vini d’Italia 2008 – 3 Bottiglie
Annata 2000 – Go Wine Settembre-Ottobre 2007 – 89/100 Punti
Annata 1998 – Le Guide dell’Espresso I Vini d’Italia 2005 – 3 Bottiglie
Annata 1995 – Gambero Rosso I Vini d’Italia -2 Bicchieri
Annata 1994 – Gambero Rosso I Vini d’Italia -2 Bicchieri
Annata 1993 – Gambero Rosso I Vini d’Italia -2 Bicchieri
Annata 1991 – Gambero Rosso I Vini d’Italia -2 Bicchieri
Annata 1988 – Gambero Rosso I Vini d’Italia -2 Bicchieri
Annata 1986 – Gambero Rosso I Vini d’Italia -2 Bicchieri
Annata 1985 – Gambero Rosso I Vini d’Italia -2 Bicchieri


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Grappa

Obtained from vinacce di Sangiovese,
Colorino
and Cabernet Sauvignon.

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LABEL: Grappa Marchesi Gondi
AREA OF PRODUCTION: The Villa Bossi Estate, at an altitude of about 300 meters above sea level, in the 13 hectares of vineyards of Sangiovese, Cabernet and Colorino.
TIPOLOGY: Grappa
FIRST YEAR OF BOTTLING: 1996
GRAPES: Pomace of Sangiovese, Colorino e Cabernet.
TYPE OF BREEDING: Spurred cordon.
TERROIR: The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
HISTORY: Bernardo Gondi was always fascinated by spirits, in fact at Tenuta Bossi in ‘800 was produced one of the best Italian cognacs. Because the Italian legislation, as regards the distillation, is complex, we relied on Bonollo to produce a distillate with our pomace.
WITHERING AND FERMENTATION: Grappa is the spirits obtained by direct distillation of the pomace (skins and seeds after the separation from the wine must, totally or partially fermented), which come in the alembic. Substantially the distillation operation is the physical-chemical process that allows, through heating, to vaporize the volatile components, including water and alcohol, to separate and recover in liquid form through the condensation produced due to the reduction of the temperature.
POTENTIAL AGING: 30 years and more.
VIEW: Transparent white
NOSE: Presents great freshness and elegance with floral notes of violets and red fruit. Closes on a light herbaceous tone.
TASTE: Smooth and rounded, with aftertaste of juniper berries and fruity tones.
ALCOHOL LEVEL: 42,0%
FOOD PAIRINGS: Chocolate desserts, vanilla ice cream and dry almond paste biscuits.

Suggested Recipe

Drunk chestnuts
The recipe comes from ”La Natura in Tavola Fattoria di Volmiano: ricette e segreti” of Vittoria Gondi Citernesi, edit by Polistampa.
You’ll find the recipe it at the Autumn season between Desserts, pancakes, fruit preserves
At Volmiano we have chestnuts, but not Marroni. Any farm, had a piece of chestnut, especially to obtain beams which were used primarily for the screws, but no disdained the delicious chestnuts. For 6 persons: “It takes 1,400 kg of chestnuts, choosing the biggest: engrave them to the wide side with a sharp knife and put them on the fire in a pan with holes. Bake about 10 minutes, remove from heat and wrap the burned in a woolen cloth. After 10 minutes, peel them, put them in a tray, sprinkle with grappa, sugar and then ignite. ”
You must be careful, but entering the twilight with the tray flaming makes a certain effect and later, when the flame is out, the chestnuts are very good.


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