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 2015 vintage was characterized by abundant rainfall during the winter and a mild spring. Summer has been variable with sometimes heavy rainfall and some hailstorms. The thermal excursions have allowed to have a grape with great primary scents, which will be found in the wines. The quality of the grapes brought to the cellar was of great standard, so much so that it foreshadowed a vintage of great thickness. The grapes were harvested manually in early 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 2015 is bright ruby red with purple highlights. The olfactory impact is complex, intense, immediately pleasant. Perceived varied hints of jam of small red fruits, such as strawberry forest and raspberry, spicy hints of liquorice, eucalyptus and cinnamon. It opens in the glass with shades of leather and sweet tobacco. To the taste is full, with a refined tannic texture and a lively flavor, softened by a generous fruity embrace of undergrowth that gives the whole elegance and balance. In the end, balsamic, fruity and licorice aromas are denoted.
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
Get the zest of 1 orange and 1 untreated lemon and chop. Wrap 1 cuckoo of fennel seeds in baking paper and break them with the beater.
Mix them with the citrus zest and a grind of pepper. Brush 2 pork fillets of about 500 g with extra virgin olive oil and sprinkle evenly with the mix. Peel 3 potatoes and reduce them to slices about 2 cm thick. Burn in boiling salted water for 2 minutes and drain.
Peel 2 blonde onions and cut them into wedges. Put the pork fillets in a baking tray with 2-3 tablespoons of oil and place in the oven already hot at 220 degrees C for 5 minutes. Sprinkle with 1 small glass of orange liqueur, lower the temperature to 180 degrees Celsius, room and continue cooking for another 20 minutes. Let the fillets sit wrapped in aluminum foil for 5 minutes. Meanwhile, heat 2-3 tablespoons of oil in a non-stick frying pan and bring potatoes and onions together. Salt, pepper and cook over medium heat for 15 minutes, stirring often.
Serve the sliced fillets with potatoes and onions.