At Tenuta Bossi, vin santo has always been made according to tradition. Since the 1950s it has been made using only Trebbiano.
The 2006 vintage was characterised by good winter rains and a mild spring. The grapes are healthy, fully ripe, and at the height of the last harvests. The grapes were harvested by hand in late September, early October.
The grapes were stored for about 3 months on racks in an attic room. Vinification takes place without the skins after a soft pressing. Fermented in oak barrels.
It rests for 9 years in kegs with a capacity of 50-200 litres in an attic room.
Cardinal de Retz 2006 is amber in colour with intense tawny hues. Great olfactory intensity with a remarkable complexity and breadth of aromas. The soft notes of dried fig, almond, caramel, candied fruit, dates, chestnut honey close with a sweet spice and a slightly ethereal finish. The taste is sweet, soft and round with elegance and strength. Interesting the gustative balance that on a structure completely managed by an elegant alcoholic note finds a supporting freshness. The finish is very long with a repetition of all those notes perceived on the nose, in particular dried apricot.
The recommended serving temperature is between 10 - 12 C°. The glass to be used for this wine is a raisin wine goblet. raisin wine goblet.
Chocolate desserts, cream ice creams and dry almond paste biscuits, as well as Foie Gras or blue or mature cheeses.
Estate of Villa Bossi, at an altitude of about 300 metres above sea level, in the specialised vineyards of Camerata and Sottomonte in 1.2 hectares of Trebbiano with a southern exposure and on a hillside.discover the estate
Prepare the brioche: dissolve the brewer's yeast in the water together with a teaspoon of sugar. Make a well in the bowl with 250 g (8 oz) of flour, pour the dissolved yeast into the centre of the flour and begin to whisk it together, either with the mixer or with a whisk at minimum speed. When all the liquid has been absorbed by the flour, break in three eggs one at a time, increasing the speed slightly and adding the next one only when the previous one has been incorporated. Increase the speed even more and run it for about ten minutes, until the dough comes away from the sides of the bowl. At this point, add the salt and 100 g of soft butter in pieces and run the machine until it is perfectly incorporated, it will take about 15 minutes. The mixture will now have the consistency of a cream. Seal the bowl with cling film and leave to rise in a warm place at 30°C for 2 hours. In the meantime, cut a 600 g goose liver lengthways without cutting it in half, place four dried figs cut in half inside it and then fold it together. Place it on a sheet of kitchen paper and roll it up tightly, pressing it with your hands, giving it the shape of a sausage as regular as possible. Place in the fridge. After the brioche has risen, turn the dough out onto the work surface and divide it in two: it will be very soft and elastic.
Butter the mould in which you will bake the brioche; lightly grease your hands and spread a little more than half the dough into the mould, covering the walls halfway up. Spread a few spoonfuls of fig jam evenly over the bottom. Season the foie gras with salt and pepper and place it in the mould; cover with the remaining brioche dough, cover with cling film and leave to rise at 30°C for a further 2 hours. Take an egg out of the fridge and leave it at room temperature for at least 1 hour. Beat the egg with a fork together with a tablespoon of water, brush the risen brioche and bake it in the oven at 180 C in static mode for 30 minutes. In the meantime, prepare the vinsanto reduction: pour half a glass of Vin Santo and the filtered juice of one orange into a saucepan. Add a tablespoon of sugar and bring to the boil, reducing the volume by 70%. Strain again, allow to cool and serve together with the foie gras in brioche, warm.