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Castello di Bossi Chianti Classico Riserva 1999

Sangiovese from Chianti, Tuscany, Italy
  • W&S92
0% ABV
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Winemaker Notes

Chianti classico reserve. The Sangiovese grapes and Merlot are made wine separately in wood vats and, depending on years, the assembly can change a little, but usually it is about 85% of Sangiovese and 15% of Merlot. The maturation occurs in French wood barrels for about 12 months. The ruby colour is full, with great limpidness. Smelling it one is struck by the pleasant fresh notes that combine marvellously with aromas more evolved, that remind of the cinchona and of tamarind. Tasting it the wine appears soft, almost creamy, with a powerful structure but not aggressive. The tannic component is well amalgamated with the alcoholic part. This wine's persistence gustative is fully pleasing.

Critical Acclaim

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W&S 92
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Castello di Bossi

Castello di Bossi

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Castello di Bossi, 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.

Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all: sweeping views of rolling hills, the warm Mediterranean sun, hearty cuisine and a rich artistic heritage. Chianti includes many subzones but its best quality generally comes from Chianti Classico, Colli Fiorentini and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 15% of the blend. Generally, local varieties are used, including Canaiolo, Colorino and Mammolo, but international varieties such as Cabernet Sauvignon, Merlot and Syrah are allowed as long as they are grown within the same zone.

Basic, value-driven Chianti is simple and fruit-forward and makes a great companion to any casual dinner. At its apex, Chianti is full bodied but with good acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, balsamic and tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. 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 moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. 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 grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

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

WBO1917525_1999 Item# 53102