New Customers Save $30 off $100+* with code OCTNEW30
New Customers Save $30* with code OCTNEW30
*New customers only. Order must be placed by 10/31/2017. The $30 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, or StewardShip membership fees. No other promotion codes, coupon codes or corporate discounts may be applied to order.
Castello di Bossi Chianti Classico 2006
Critical AcclaimAll Vintages
Full-bodied, with velvety tannins and a vanilla, milk chocolate and blackberry character. This is long and very rich. Chewy. Needs time. The best Chianti Classico ever from this producer. Best after 2009. 50,000 cases made.
The 2006 Chianti Classico (100% Sangiovese) is truly beautiful as it opens up in the glass, revealing tons of fruit in the powerful, ripe style that is typical of Castelnuovo. The wine possesses tons of stuffing and richness yet maintains notable clarity. Not only is this Chianti Classico a superb value, it can also challenge wines costing twice as much. Needless to say, it is highly recommended. Anticipated maturity: 2009-2016.
The estate is led by a dynamic team that never shies from technological innovation, while also remaining true to the terroir of Chianti. Marco Bacci is the mastermind of Castello di Bossi, following with careful attention to detail all the operations from beginning to end.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.