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
Winter and spring of 2013 had mild temperatures and frequent rains. The month of September was climatically perfect, also the first fortnight of October, which is the period of harvest. Thanks to the frequent thermal excursions we had perfect grapes with great primary scents we will find in wines. The grapes were harvested by hand in early October.
The fermentation is made in cement tins, at controlled temperature of 20° C with a cooling machine. It follows the malolactic fermentation in oak barrels.
It rests 12 months in 20 hl Slavonian oak barrels, 12 months in French barriques and 24 months in bottle.
Mazzaferrata 2013 is an impenetrable ruby red of great visual impact with almost purple hints. At nose is intense, of great complexity. It begins with black fruits, such as blueberry and plum juice and then finishes with spicy and toasted notes. The spiciness is sweet with hints of cardamom, cumin, and closes with notes of bitter chocolate and sweet tobacco. The taste is powerful and rich, the tannins are tight and silky. In mouth we perceive fruity notes of blueberry but also toasted and spicy aromas. A wine of great personality!
The recommended serving temperature is between 16 - 18 C°. The bottle should be opened about an hour before serving, for old vintages is recommended to use the decanter. The glass for this wine is the Baloon or Bordeaux.
Stewed meats, including small game and fowls.
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 Sauvignondiscover the estate
Wash 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.