< back to products

Sassobianco 2019

Colli dell'Etruria Centrale Bianco D.O.C.

Until 1987 the white wine at Tenuta Bossi was made with Trebbiano grapes.

Terroir:
Soil rich in galestro Tuscan stone with clay and limestone sediments.
Grape
Sauvignon Blanc, Chardonnay and other white grapes.
Type of training
Single arched
Alcohol content
11,50%
Ageing potential
2 years depending on the vintage.
Bottle
0,75 lt
Awards
Buy here

Harvest and vintage report

2019 summer was particularly hot and dry, the rare rains were enough to produce healthy grapes with aromas and scents that we will find in wine. The quality of the grapes harvested and brought to the cellar was of great level.

Fermentation and vinification

Soft pressed without the skin in steel tins, at controlled temperature.

Refinement

Tasting notes

Sassobianco 2019 is straw yellow with greenish hints. Great intensity at nose: citrus flowers like orange blossom and pink grapefruit, notes of exotic yellow fruits like pineapple, followed by vegetal notes that end with a pleasant minerality. In mouth has a good freshness and sapidity supported by a good alcohol content. The end is long with the notes felt at nose.

Serving temperature and glass

The recommended serving temperature is between 10 - 12 C° (50-53.6°F) The glass for this wine is the tulip.

Pairing

Appetizers with shellfish, first dishes with vegetables.

Production area

Estate of Villa Bossi at 300 meters above sea level. Mainly from the vineyard of Camerata, on hill with a South-West exposure: 0.5 hectares of Sauvignon Blanc and 0.5 hectares of Chardonnay and others.

discover the estate
The recipe

Spaghetti alla Chitarra in pink sauce of cherry tomatoes and shrimp

To cook this delicious first dish you have to clean 400g of shrimp: eliminate the shells and then finely cut half of the shrimp. Lightly sauté for few minutes 2 thinly sliced onions (or shallots) in olive oil over a moderate heat. 

When the onions are soft and transparent add 300g of cherry tomatoes divided in 4 slices and briefly cook over high heat so that the tomatoes won’t become mush. 

Blend now with the tomatoes all the shrimp and carefully stir not to ruin them.

Pour half a glass of white wine, let evaporate and salt. Finally, add some chives (or parsley) and 100ml of cooking cream. Thicken the dressing very few minutes so that it won’t dry.

Meanwhile boil the water for 350g of spaghetti, salt it and then let the spaghetti cook the necessary time. Transfer the drain spaghetti in the condiment and cook it one minute together. Adjust for salt, pepper and serve immediately.

< back to products

Related

No items found.