It was born from the vision of Bernardo Gondi, who, experimenting with various allochthonous vines, decided the need to have in the range of wines of the Estate Bossi, a seductive, modern wine made from a blend of allochthonous and autochthonous vines.
The winter and spring of 2013 were characterized by mild temperatures and frequent rainfall. Climatically perfect were the month of September and the first fortnight of October, the harvest period. The temperature range made it possible to have perfect grapes with great primary aromas that will be found in the wines. The grapes were harvested manually at the beginning of October.
The fermentation takes place in vats, at a temperature of 20 degrees C, controlled by a refrigeration machine. Then follows the malolactic fermentation in oak barrels
Ages 12 months in Slavonia oak barrels, 12 months in French barriques and then refines in bottle for 24 months.
Ser Amerigo 2013 is bright ruby red with purple reflections. The olfactory impact is complex, intense, immediately pleasant. You can perceive variegated hints of jam of small red fruits such as wild strawberry and raspberry, spicy hints of licorice, 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 fruity hug of underbrush that gives elegance and balance. The finish reveals balsamic, fruity and liquorice aromas.
The recommended service temperature is between 16 - 18 C. The bottle should be opened about an hour before, it is recommended for old vintages to use the decanter. The glass to use for this wine is Baloon or Bordeaux.
Grilled red meat, pen game, Tuscan pecorino cheese
Villa Estate Bossi , at an altitude of about 300 meters above sea level, in the vineyards of Submonte and Camerata, with exposure to the south and hill, 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 begin by chopping a side of celery and two carrots that will serve as a base for the soffritto. Heat a large pan with two tablespoons of oil, add the chopped celery and carrots and cook the sautéed meat.
Cut 600 gr of onions into thin slices and set them aside. In the meantime, prepare the meat: cut 800 gr of veal into small pieces and when it is ready, add the pieces of meat and brown them.
Blend with half a glass of red wine and add the onion slices. Continue cooking over low heat adding little by little some meat stock.
Finally incorporated 200 gr of tomato puree. The stew will take about 1 hour to cook. Once the sauce will be absorbed by the meat, add salt and pepper. The meat and onion stew will be ready when the meat is tender and the onions well cooked.