It was born from the vision of Bernardo Gondi, who, while experimenting with various allochthonous vines, decided to have in the range of wines of Tenuta Bossi, a seductive, modern wine made from a blend of allochthonous and autochthonous vines.
I Vini di Veronelli 2017: 3 stars (90/100)
Bibenda 2017: 4 Grappoli
Vitae 2017: 3 shoots (between 85 and 88/100)
Luca Maroni Annuario dei Migliori Vini Italiani 2017: 88/100
The 2012 vintage was characterised by a harsh winter and regular rainfall, especially in January and February. The spring was characterised by good rainfall, which was essential to sustain the long summer drought. Between the end of August and the beginning of September, there were rainfalls that led to good ripening. The grapes were harvested by hand at the beginning of October. Except for the Merlot, which was harvested in the first weeks of September.
Fermentation takes place in vats at a temperature of 20° C, controlled by a refrigeration machine. Malolactic fermentation then follows in oak casks.
It rests 12 months in 25 hl Slavonian oak casks, 12 months in barriques and 24 months in bottles.
Ser Amerigo 2012 has a lively ruby red colour with purple highlights. The olfactory impact is complex, intense and immediately pleasant. You can perceive varied hints of jam of small red fruits such as wild strawberries, spicy hints of licorice, eucalyptus and cinnamon, opens in the glass with nuances of leather and sweet tobacco. On the palate it is full, with a refined tannic texture and a lively sapidity, softened by a generous fruity embrace of underbrush that gives the whole elegance and balance. Balsamic and liquorice aromas are evident in the finish.
The recommended serving temperature is between 16 - 18 C°. The bottle should be opened about an hour beforehand; for older vintages, the use of a decanter is recommended. The glass to use for this wine is the Baloon or Bordeaux.
Grilled red meats, game birds, Tuscan pecorino cheese
Tenuta della Villa Bossi, at an altitude of about 300 metres above sea level, in the vineyards of Sottomonte and Camerata, with southern exposure and on the hillside, there are 9.2 hectares of Sangiovese, 3.1 hectares of Colorino and 2 hectares of Merlot.discover the estate
Cut the zest from 1 untreated orange and 1 lemon and chop it. Wrap 1 teaspoon of fennel seeds in baking paper and break them up with a meat mallet.
Stir in the citrus fruit zest and ground pepper. Brush 2 pork fillets of about 500 g with extra virgin olive oil and sprinkle them evenly with the mix. Peel 3 potatoes and cut them into slices about 2 cm thick. Scald in boiling salted water for 2 minutes and drain.
Peel 2 blond onions and cut them into wedges. Place the pork fillets on a baking tray with 2-3 tablespoons of oil and place in a preheated oven at 220°C for 5 minutes. Drizzle with 1 small glass of orange liqueur, lower the temperature to 180°C, season with salt and cook for a further 20 minutes. Let the fillets rest wrapped in aluminium foil for 5 minutes. In the meantime, heat 2-3 tablespoons of oil in a non-stick pan and combine the potatoes and onions. Season with salt and pepper and cook over a medium heat for 15 minutes, stirring frequently.
Serve the sliced fillets with the potatoes and onions.