In the mid 80s, Bernardo Gondi started to experiment with Cabernet, the first in Chianti Rufina. He bought some barriques and made different blends. After a few attempts in 1989, he decided that the first Super Tuscan at Tenuta Bossi was to be a Cabernet Sauvignon in purity. Given the strength and structure of the wine, he decided to name it evoking the family's warrior origins.
Decanter World Wine Awards 2016: Silver Medal
Le Guide dell'Espresso, I Vini d'Italia 2016: 3 Bottles (15,5/20)
Gambero Rosso, I Vini d'Italia 2016 : 2 Glasses
Bibenda 2016: 4 Grappoli
Vitae 2016: 3 shoots (85 - 88/100)
Luca Maroni - Annuario dei Migliori Vini Italiani 2016: 90/100
Estate of Villa Bossi, at an altitude of about 300 meters above sea level. From the specialized vineyard of Sottomonte, on hill with Southern exposure: 2.7 hectares of Cabernet Sauvignon
discover the estateWash 600gr of early potatoes without peeling them. Prepare a large non-stick baking tray. Massage with some lard each piece of 1 kg of lamb and put it in the pan perfectly 'fattened'. Now also add the potatoes and the remaining lard, mix with the lamb, and with plenty of shelled nipitella. Salt, pepper and use your hands to perfectly distribute the aromas. Bake your lamb in the oven with potatoes, in a hot oven at 180° for about 45′- 50′. After 30 minutes, open the oven, check the lamb and turn the pieces of meat to cook on the other side. If the lamb is too dry, add 2 - 3 tablespoons of water, but this should not be necessary. Cook until the meat has reached a deep pinkish-brown colour on the surface and a tender interior under the tines of a fork. Depending on the oven and the size of the meat, it can cook for up to 1 h and a few minutes.
