Around the mid 1980's Bernardo Gondi began experimenting with Cabernet, and decided to buy some barriques, and try to make some blends. After a few attempts, in 1989 he decided that the best choice for Tenuta Bossi's first Super Tuscan was a pure Cabernet Sauvignon. Given the strength and structure of the wine, he decided to use the name to evoke the family's warrior origins.
Decanter World Wine Awards 2016: Silver Medal
Le Guide dell'Espresso, I Vini d'Italia 2016: 3 Bottiglie (15,5/20)
Gambero Rosso, I Vini d'Italia 2016 : 2 Bicchieri
Bibenda 2016: 4 Grappoli
Vitae 2016: 3 Grapes (85 - 88/100)
Luca Maroni Annuario dei Migliori Vini italiani 2016: 90/100
The winter and spring of 2013 were characterised by mild temperatures and frequent rainfall. Climatically perfect were the months of September and the first two weeks of October, the harvest period. The temperature range ensured perfect grapes with great primary aromas that will be found in the wines. The grapes were harvested by hand at the beginning of October.
Fermentation takes place in vats at a temperature of 20° C, controlled by a refrigeration machine. Malolactic fermentation then follows in oak barrels.
It rests 12 months in 20 hl Slavonian oak casks, 12 months in barriques and 24 months in bottles.
Mazzaferrata 2013 has an impenetrable ruby red colour, of great visual impact with almost violet reflections. The nose is very intense and complex, with sensations that begin with black fruits, such as blueberry juice and plum and then decline with spicy and toasted notes. The spiciness is sweet with hints of cardamom and cumin, 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 blueberry 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; for older vintages, the use of a decanter is recommended. The glass to use for this wine is the Baloon or Bordeaux.
Various meats and small game, including game birds.
Estate of Villa Bossi, at an altitude of about 300 metres above sea level, in the specialised vineyard of Sottomonte, in 2.7 hectares of Cabernet Sauvignon with a southern exposure and on a hillside.discover the estate
Wash 600 g new potatoes without peeling them. Prepare a large, non-stick pan. Spread a little lard on each piece of lamb, about 1 kg, and massage each piece perfectly on all sides, with the help of your hands, so that it is completely greased. Place each piece in the roasting tin as you grease it. Proceed in this way for all the pieces of lamb, arranging them perfectly "greased", one next to the other. At this point, add the potatoes to the pan, previously sprinkled with the remaining lard. Arrange them in the pan, distributing them well among the lamb, together with plenty of shelled nipitella, salt and pepper, turn them again with your hands so that at the same time you can perfectly distribute the aromas above, below and inside the pan. Bake your lamb with potatoes in a hot oven at 180° for about 45-50 minutes. After half an hour, open the oven, check the lamb, turn the pieces and only if necessary, so if the lamb is too dry, add 2 - 3 tablespoons of water. In most cases there is no need to add water, as the lamb will already pull some out in the oven. Cook until the meat is deep pinkish-brown on the surface and tender on the inside under the prongs of a fork. Depending on the oven and the pieces of meat, it can cook for up to 1 hour and a few minutes.