Tenuta Bossi has always made a basic Chianti Rufina, but only since 2000 has it been made from these vines.
The 2018 vintage was characterised by a mild winter, with a cold spell at the end of February. Spring and summer were characterised by above-average temperatures and frequent rainfall. This alternation allowed good budding and flowering. The harvest was brought forward by a week to ensure the grapes produced were of high quality. The grapes were harvested by hand in the third week of September.
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 for over 1 year in 29 Hl Slavonian oak casks, and then matures in the bottle for about 3 months.
San Giuliano 2018 has an intense ruby red colour. The nose has a good intensity, comerosa and violet, with fruity notes reminiscent of cherry quite crisp and raspberries on a bed of vanilla and hints of black pepper. The taste is initially soft and full and then reveals a good freshness and a slight tannicity. Dynamic taste that proposes on the final the same fruitiness emerged on the nose, in particular cherry and spicy black pepper.
The recommended serving temperature is between 15 - 18 C°. The glass to be used for this wine is the Rhenish glass.
First courses based on meat sauce and game or cheese. Second courses based on roast pork and white meat.
For this autumn dish, start by carving 100 g of sausage, then remove the casing and gently pull it out with your hands. Crumble the sausage and then cut 100 g of pork, 100 g of beef, 100 g of chicken and 100 g of turkey into small cubes. With a knife, finely chop 5/6 sage leaves and two sprigs of rosemary, then chop the chilli and remove the inner seeds.
Clean 350 g of porcini mushrooms: with a sharp knife with a smooth blade, start by removing the earthy part of the stalk, scraping it gently until all traces of soil have been removed. If the mushrooms are quite clean, remove the few traces of earth with a brush or a cotton cloth (if they are still very dirty, run them quickly under cold running water).
After cleaning, cut the whole mushrooms lengthways and set aside. With a knife, cut a celery stalk, a carrot and an onion into rounds, put everything in a blender and chop them. Now that you have everything ready, devote yourself to the meat sauce.
Pour a little olive oil into a non-stick pan and cook the chopped vegetables for about 5 minutes, stirring with a spatula, then add the finely chopped herbs, garlic clove and chilli pepper.
Then add the meats that you have previously diced: pork, beef, crumbled sausage and chicken;
Add the turkey meat and fry everything for at least 10-15 minutes. Add two bay leaves and then pour a glass of white wine over the meat, allowing it to evaporate. When the wine has evaporated, add salt and pepper to taste.
In the meantime, put a pot with plenty of salted water on the stove, which will be used to cook 250 g of egg pasta e fieno,
Finish by adding the mushrooms to the rest of the ingredients and let everything cook for another 10-15 minutes on a high heat, adding (if necessary) some cooking water from the pasta. When the mixed meat and mushroom sauce is ready, turn off the heat, taking care to leave a little sauce on the bottom of the pan; using kitchen tongs, remove the garlic clove.
When the water comes to the boil, cook the tagliatelle paglia e fieno for the time indicated on the package, leaving them al dente; once ready, drain them, keeping a little cooking water, and sauté them in the pan for a few seconds together with the meat and vegetable sauce. Gently stir with a spatula to mix the ingredients and allow them to take on flavour. Serve the tagliatelle paglia e fieno with mixed meat and mushrooms piping hot.