Before 1995 at the EstateBossi, there was a base wine and a more structured reserve, it was necessary to have a fresher and easier to drink.
Among the hottest vintages of recent years, the high temperatures, especially in summer, have accelerated the ripening of the grapes. The rains of the month of August favoured a vegetative-productive balance. The quality of the grapes harvested and brought to the cellar was of a high level, which bodes well for a thick vintage. The grapes were harvested manually at the beginning of 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 24 months in 25 hl Slavonian oak barrels and then ages in bottle for about 6 months.
Pian Dei Sorbi 2017 is a full ruby red with light purple reflections. The nose has a great personality while maintaining a fruity with fragrances of ripe fruit, strawberry and cherry that then opens in a spicy sweet vanilla, to close with nuances reminiscent of leather, sweet blond tobacco. The entry in the mouth is soft and elegant with the right tannicity and freshness of support, the finish is sapid, maintaining a tasty note of red fruit in particular cherry and a clear aromatic consistency with sweet blond tobacco.
Roast and barbecued beef and veal.
Tenuta della Villa Bossi, at an altitude of about 300 meters above sea level, in the vineyards of Sottomonte and Camerata, with southern exposure and hillside, there are 9.2 hectares of Sangiovese and 3.1 hectares of Colorino.discover the estate
To make the roast with milk, start by tying 1 kg of meat. Place the meat on a cutting board, in our case the veal bell, and remove the cartilage and excess fat that might otherwise harden during cooking. Then use kitchen string to make the cage.
Chop the vegetables for sautéing: put a celery rib, a carrot and an onion in the mixer, turn the mixer to finely chop them and set aside the mixed vegetables for sautéing.
Now place a large saucepan over the fire, melt 30 g of butter, place the roast and brown the meat on all sides.
When the meat is well browned, remove it from the pan and place it in a bowl. In the same pan melt as much butter and let the onion, celery and carrot finely chopped with the mixer;
then add 2 cloves of garlic and a few bay leaves. When the sautéed meat is well consumed, add the roast veal, then blend with half a glass of white wine, evaporated and salt and pepper.
At this point add 1 lt of whole milk already warm, continue cooking with the lid on until the meat is well cooked inside, for about 50 minutes. Once cooked, remove the meat.
To check the cooking, pierce the meat with a toothpick, if it loses a transparent liquid it means that the meat is cooked to the right point, if the pink liquid comes out continue cooking. If no liquid comes out, it means that the meat has been cooked for too long.
Now remove the bay leaves and cloves of garlic from the cooking liquid, place the bottom in a bowl and dip it in a mixer to obtain a creamy sauce. Place the sauce obtained in a pan, in the meantime place a couple of tablespoons of cold water in a bowl. Add a tablespoon of sifted flour and stir to dissolve the flour this will avoid forming lumps in the sauce. Add the flour to the sauce, mix with a whisk and cook over low heat to thicken the sauce. When the sauce is creamy, turn off the heat and transfer it to a gravy boat.
Take the roast milk, cut it into slices served in a tray accompanied by butter carrots and accompany it with the hot sauce.