It was born from the vision of Gerardo and Lapo Gondi, who, believing in the territory and in its most representative vine, the Sangiovese, felt the need to have among the wines of Tenuta Bossi, a traditional but at the same time innovative wine. A wine that has the characteristics of their souls: power and persistence, balance and freshness.
The 2015 vintage was characterised by heavy rainfall during the winter and a mild spring. The summer was variable, with sometimes heavy rainfall and some hailstorms. However, the quality of the grapes harvested and brought to the winery was of a high standard, so much so that it bodes well for a vintage of great depth. The grapes were harvested by hand on 10 September, 50% of which were left to dry for a month in the loft, while the rest were pressed immediately.
Fermentation takes place in a 500-litre steel vat at a temperature controlled by a refrigeration machine.
It rests 18 months in French barriques, with 50% immediately pressed in a medium toasted barrique and 50% dried in a more austere and powerful barrique. Finally, the wine is aged 12 months in the bottle.
Fiammae 2015 is bright ruby red in colour. The nose is very intense and complex, with sensations that begin with fresh and dried red fruits, such as cherry, strawberry, raspberry and then decline with spicy and roasted notes. The spice is sweet and closes with nuances of bitter chocolate and sweet tobacco. The taste is powerful and rich, the tannins are tight and silky. In the mouth the fruity notes of strawberry and cherry and the toasted and spicy ones reappear. A wine of great personality.
The recommended serving temperature is between 16 - 18 C°. The bottle should be opened about an hour beforehand. the use of a decanter is recommended for older vintages. The glass to use for this wine is the Baloon or the Bordeaux.
Important red meat such as fillets or small game.
Villa Bossi estate, at an altitude of about 300 metres above sea level, in the Fiammae vineyard, in 2 hectares of Sangiovese with a southern exposure and on a hillside.discover the estate
Melt 60 g of butter in a bain-marie, once the white foam has formed on the surface, remove it with a teaspoon or filter it and use the remaining liquid and golden yellow part. Put the clarified butter in a frying pan with a sprig of rosemary and as soon as it is hot, add the 4 floured 180 g fillets. Fry for a couple of minutes on each side, and when a nice golden crust forms, pour in half a glass of cognac, tilt the pan until the edge of the flame is almost touching, "lighting" the liqueur. Let it burn until the flame goes out by itself after a few seconds, paying particular attention to this operation. Let the meat season for a few moments, salting and peppering it on both sides, and then remove it from the pan, keeping it in a warm place, perhaps even the oven turned off and closed. In the meantime prepare the sauce: put 4 tablespoons of mustard and 1 tablespoon of Worcestershire in the pan where you cooked the meat and melt everything with 200 ml of cream, mixing the ingredients over low heat. Allow the sauce to reduce, season with salt and pepper. Before serving, pass the meat in the sauce for a few moments and serve; or place the fillets directly on the plates and cover them with the sauce.