At Tenuta Bossi, our vinsanto has always been made following ancient traditions. Since the 50s, we only use Trebbiano grapes.
The 2006 vintage was characterized by good winter rainfall and a mild spring. The grapes were healthy and mature. They were harvested by hand in late September, early October.
The grapes were stored for about 3 months on cannicci in an attic room. The vinification is made without skin after a soft pressing. It ferments in small oak barrels.
It rests for 9 years in typical caratelli, small casks of 50-200 liters in an attic room.
Cardinal de Retz 2006 is amber colored with intense tawny nuances. Great olfactory intensity with a notable complexity and amplitude of perfumes. The soft notes of dried fig, almond, caramel, candied fruit, date, chestnut honey are closed with a sweet spicy and a slightly ethereal finish. The taste is sweet, soft and round with elegance and strength. Interesting balance of taste that on a structure managed entirely by an elegant alcohol note finds a freshness of support. The end is very long with the repetition of all those notes perceived on the nose and in particular of dried apricot.
The serving temperature is 10-12°C. The recommended glass for this wine is the raisin wine glass.
Chocolate desserts, vanilla ice cream and dry almond paste biscuits, but also Foie Gras, blue cheese or cheese with long seasoning.
Villa Bossi estate, at an altitude of 300 meters above sea leve. On hill with Southern exposure, from the specialized vineyards of Camerata and Sottomonte: 1.2 ha. of Trebbiano grapes.discover the estate
First, prepare the brioche: dissolve the brewer's yeast in water with a teaspoon of sugar. In a bowl, form a fountain with 250 g of flour, pour the melted yeast in the middle and start mixing with a kneading machine or whisk at minimum speed. When all the liquid has been absorbed by the flour, add three eggs, slightly increasing the speed after each egg, and add the next only when the previous one has been absorbed. Switch the kneading machine faster and let it run for about ten minutes, until the dough comes off the walls of the bowl. At this point, add salt and 100 g of soft, chopped butter. Run the machine until butter is perfectly incorporated, it will take about 15 minutes. The mixture will then have the consistency of a cream. Seal the bowl with transparent film and put it to rise in a warm place at 30°C for 2 hours. In the meantime, slightly cut a goose liver of about 600 g lengthwise, without open cut it two. Put inside the liver four dried figs cut in half, then recompose it. Put it on a sheet of kitchen paper and roll it up tightly pressing with your hands, to give it the shape of a sausage. Put it back in the fridge. When the brioche dough is ready, put it the kitchen work-top and divide it in two: it will be soft and elastic.
Second, butter the tray in which the brioche will be baked. Butter your hands and spread little more than half of the dough in the tray, covering the walls at half height. Spread a few tablespoons of fig jam on the bottom. Add salt and pepper the foie gras removed from the baking paper and place it in the tray; cover with the remaining dough, with the film and leave to rise at 30°C for another 2 hours. Take an egg out of the fridge and leave it at room temperature for at least 1 hour. Mix the egg with a fork with a spoon of water, coat the brioche and bake it at 180° C in static mode oven for 30 minutes. In the meantime, prepare the Vinsanto reduction: pour half a glass of Vinsanto and the juice of a filtered orange into a small pot. Add a tablespoon of sugar and bring to boil, let reduce by 70%. Filter again, let it cool and serve warm with the foie gras in brioche.