Until 1987, Tenuta Bossi's white wine was made from Trebbiano.
The summer of 2019 was particularly hot and dry, but the rare rains were enough to produce healthy grapes with aromas and scents that we will find in the wine. The quality of the grapes harvested and brought to the winery was of a high standard.
Without skins, with soft pressing, in temperature-controlled stainless steel containers.
Sassobianco 2019 is pale straw yellow in colour with greenish highlights. The nose has a good intensity, citrus flowers such as orange blossom and grapefruit, with a fruity of fresh exotic yellow flesh fruit followed by light vegetal notes ending with a pleasant minerality. On the palate it has a good freshness and sapidity supported by a good alcohol base, the finish in the mouth is long and repeats all the notes heard on the nose.
The recommended serving temperature is between 10 - 12 C°. The glass to use for this wine is the tulip.
Starters with shellfish, first courses with vegetables.
Villa Bossi estate, at an altitude of about 300 metres above sea level, mainly in the Camerata vineyard with a south-west exposure and on a hillside, with 0.5 hectares of Sauvignon bianco and 0.5 hectares of Chardonnay and others.discover the estate
First of all, prepare the potatoes. in a large pot with cold water, immerse 1 kg of potatoes in their skins, washed well under running water. From the moment the water boils, let them cook for about 30-40 minutes; check if they are ready by piercing a potato with a fork.
While the potatoes are cooking, clean one kg of octopus. Turn it over and empty the head, using a small knife to remove the tooth in the centre of the tentacles and the eyes. Finally, rinse it well under running water. If the octopus is fresh, it is advisable to beat it with a hammer to make the meat more tender.
In a saucepan, put plenty of water, the bay leaves and bring to the boil. Insert the tentacles for a few seconds, and repeat the operation 2-3 times, until they become well curled. At this point, you can immerse the whole octopus in the boiling water, cover with a lid and leave on a moderate heat for about 50 minutes.
Once the potatoes are cooked, drain and carefully peel them while they are still hot. Cut them into cubes and set them aside. For the salad dressing, squeeze the juice from one lemon, add extra virgin olive oil, salt and pepper.
When the octopus is ready, drain and leave to cool for 10 minutes. Then cut it in half and dice it. Wash and chop the parsley. Finally, in a bowl, add the cut octopus, the warm potatoes, the parsley, the previously prepared seasoning and mix.