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Castello di Bossi Chianti Classico 2006

Sangiovese from Chianti Classico, Chianti, Tuscany, Italy
  • WS90
  • RP90
13.5% ABV
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3.6 10 Ratings
13.5% ABV

Winemaker Notes

The wine shows a deep, luminous ruby. On the nose, sweet, toasty notes of oak enhance the fruit, with marked nuances of ripe cherry refined by elegant scents of violets. On entry, the wine immediately demonstrates its superb, full-structured character, with a harmonious, judicious balance between tannins and alcohol. An intensely savoury finish.

Critical Acclaim

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WS 90
Wine Spectator
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.
RP 90
Robert Parker's Wine Advocate
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.
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Castello di Bossi

Castello di Bossi

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Castello di Bossi, Chianti Classico, Chianti, Tuscany, Italy
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The Bossi Castle is located in the town of Castelnuovo Berardenga, the southernmost appellation of Chianti Classico, amidst evergreen woods and long rows of vines. With a history dating back to the 9th century A.D., the estate embraces modern technology, while at the same time respecting the traditional character of the lands of Chianti. This balance has been a key part of Marco Bacci's vision as he has brought Castello di Bossi to the highest ranks in the realm of international wine.

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.

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Chianti Classico

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One of the first wine regions anywhere to be officially recognized and delimited, Chianti Classico is today what was originally defined simply as Chianti. Already identified by the early 18th century as a superior zone, the official name of Chianti was proclaimed upon the area surrounding the townships of Castellina, Radda and Gaiole, just north of Siena, by Cosimo III, Grand Duke of Tuscany in an official decree in 1716.

However, by the 1930s the Italian government had appended this historic zone with additonal land in order to capitalize on the Chianti name. It wasn’t until 1996 that Chianti Classico became autonomous once again when the government granted a separate DOCG (Denominazione di Origine Controllata e Garantita) to its borders. Ever since, Chianti Classico considers itself no longer a subzone of Chianti.

Many Classicos are today made of 100% Sangiovese but can include up to 20% of other approved varieties grown within the Classico borders. The best Classicos will have a bright acidity, supple tannins and be full-bodied with plenty of ripe fruit (plums, black cherry, blackberry). Also common among the best Classicos are expressive notes of cedar, dried herbs, fennel, balsamic or tobacco.

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Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Italy's elite red grape varieties and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and on the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may actually contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.

YNG343925_2006 Item# 98038