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 harvest was climatically perfect. The quality of the grapes harvested and brought to the cellar was of such a high standard as to presage 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 2016 is bright ruby red in colour. The nose is very intense and complex, with sensations that begin with red fruits, both fresh and dried, 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
To prepare the filet mignon with Roquefort sauce, take 400 g of filet, clean it, degrease it and cut it into slices about 5 cm thick. Tie each slice with white kitchen string: make two turns and tie a double knot in the string, cutting off any excess.
Melt 45 g of butter in a non-stick frying pan, add the fillets, season with salt (a little, as the sauce is very tasty) and cook over a moderate heat for about 6 minutes. After this time, turn the fillets on the other side and cook for another 6 minutes. When the fillets are ready, set them aside and cut 60 g of Roquefort into small pieces.
In the same pan, add 120 g of cream and the cheese; stir and continue cooking until the Roquefort has melted completely and you have a creamy consistency. You are now ready to serve: place a fillet on each plate, carefully removing the string, sprinkle it with the sauce and accompany it with some fresh songino.