Born from the vision of Gerardo and Lapo Gondi, who believed in the territory and its most representative grape variety Sangiovese. Two brothers that felt the need to have at Tenuta Bossi a traditional and at the same time innovative wine. A wine with the characteristics of their souls: power and persistence, balance and freshness.
The perioud of the harvesting was climatically perfect. The quality of the grapes brought to the cellar was of high level, so much as to portend for a great vintage. The grapes were harvested by hand on September 10th, Half were left ripen for a month under the roof of the Villa, the other half were immediately pressed.
Fermented in two French barriques of 225 litres each, the wine was cuddled and rounded every 2 hours.
Aged in French barriques for 18 months. In particular, the part immediately pressed benefited from the medium toast barrels while the other part from an austere and powerful notes barrels. Finally, the wine aged for a year in bottle.
Fiammae 2016 is bright ruby red. At nose is very intense and of great complexity, with notes of both fresh and dehydrated red fruits, such as cherry, strawberry, raspberry; then ends with spicy and toasty notes. The spiciness is sweet and closes with nuances of bitter chocolate and sweet tobacco. The taste is powerful and rich, the tannins are tight and silky. The fruity notes of strawberry and cherry and the toasted and spicy ones are again repeated in mouth. A wine of great personality.
The recommended serving temperature is between 16 - 18 C°. The bottle should be opened an hour before serving, for older vintages use a decanter. The glass indicated for this wine is the Baloon or the Bordeaux.
Important red meat like fillet or small game.
From the vines at Tenuta Bossi, 300 meters above the sea level. On hill exposed to South, the wine and vineyard have the same name, Fiammae.discover the estate
For the filet mignon in Roquefort sauce you need 400 g of filets, cleaned and with no fat. Slice it about 5 cm wrapping each twice and double knot with kitchen string.
In a non-stick pot melt 45 g of butter, add the fillets, salt (small quantity as the sauce is very flavoured) and cook over medium heat for 6 minutes. Switch the fillets on the other side and continue to cook for other 6 minutes. When they are ready put them aside.
Cut into cubes 60 g of Roquefort cheese and put it in the pot with 120 g of kitchen cream over low heat. Mix continuously till the Roquefort cheese is completely melt and the sauce is creamy.
The fillets are ready to be served: in each plate put a fillet paying attention to remove the string. Cover with the sauce and enjoy with some fresh lamb’s lettuce.