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Chianti Classico Riserva Berardo
Tuscany :: Italy
Castello di Bossi is located in the commune of Castelnuovo Berardenga. The name Bossi is apparently linked to the money chest which the Roman army would carry to its encampments to pay the soldiers; the word probably refers to boxwood, a rare and prized wood at the time, which was used to make these chests. Local inscriptions that date back to the 1st century AD, indicate that there was a Roman settlement on this site.
Later records indicate that in the 9th century, a noble family called the dei Berardenghi, settled there. Winigi and his wife Richilda enjoyed a lengthy rule over the territories they owned; they later decided to withdraw into private life and donated most of their landholdings to the church. They only kept the property which today surrounds the castle.
Castello di Bossi was later acquired by the Bacci family, the present-day owners, who modernized production methods and improved vineyard management practices.
Today the Castello di Bossi estate covers 650 hectares, of which 124 are under vine. Most of it is planted with Sangiovese, along with some Cabernet Sauvignon and Merlot. The Bordeaux varietals were planted over forty years ago, and were among the first in the Chianti Classico zone.
By employing the most modern viticultural practices,this estate aims to harvest the best quality fruit year after year, in order to express the best qualities of the terroir and of the individual grape varieties.
A timing program automatically controls pump-overs; the must breaks up the cap of skins by gravity flow, aided by a system of plates and chains inside the tank. Following the alcoholic fermentation and a 20 to 22-day post-fermentation maceration on the skins the wine goes unfiltered directly to barrel, where the malolactic fermentation takes place
15 months in light-toast French Allier oak barriques. It is then bottle-aged for varying periods from 12 to 24 months at temperatures between 13-18 deg. C.
A rich, luminous ruby red tending to garnet with age.
Appealing , crisp notes of menthol emerge on the nose, blending beautifully with more developed aromas reminiscent of cinchona and tamarind.
The wine enters smooth and almost creamy, massive and full, but not in the least aggressive. Tannins are well integrated with the alcohol, and a seductive, tasty finish lingers.
Simple pasta dishes, antipasto and fresh young cheeses. Also pairs well with meat dishes such as ossobuco, lamb, roast beef, wild duck, and pizza with meat.