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.
The winter and spring of 2013 were characterised by mild temperatures and frequent rainfall. Climatically perfect were the months of September and the first two weeks of October, the harvest period. The temperature range ensured perfect grapes with great primary aromas that will be found in the wines. The grapes were harvested by hand at the beginning of October.
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 2013 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 and raspberries, spicy hints of liquorice, eucalyptus and cinnamon, opens in the glass with nuances of leather and sweet tobacco. The taste is full, with a refined tannic texture and a lively sapidity, softened by a generous embrace of underbrush fruit that gives the whole elegance and balance. The finish has balsamic, fruity and liquorice aromas.
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
To prepare the meat stew with onions, start by chopping one celery stalk and two carrots, which serve as a base for the fry. Heat a large frying pan with two tablespoons of oil, add the chopped celery and carrots and fry.
Thinly slice 600 g onions and set aside. In the meantime, prepare the meat: cut 800 g of veal into small pieces and when the sauté is ready, add the pieces of meat and brown them.
Deglaze with half a glass of red wine and add the onion slices. Continue cooking over a low heat, adding meat stock little by little.
Finally, add 200 g of tomato puree. The stew will take about 1 hour to cook. Once the sauce has been absorbed by the meat, add salt and pepper to taste. The meat and onion stew will be ready when the meat is tender and the onions well cooked.