Riserva Villa Bossi has always been the emblem of the best blends selection. Call it Gran Riserva, Gran Cru or a wine of reflection. The king of our estate, a structured with a great longevity reserve. Since 1988 it has been produced with these grape varieties.
The 2015 vintage was characterized by abundant rainfall during the winter and a mild spring. The summer was variable with sometimes heavy rainfall and some hailstorms. However, the quality of the grapes harvested and brought to the cellar was of great level, so much so that it bodes well for a vintage of great depth. The grapes were harvested manually at the beginning of October.
The fermentation is made in cement tins, at controlled temperature of 20° C with a cooling machine. It 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.
Villa Bossi 2015 is an intense ruby red color, with good coloring texture and light purple reflections. Great olfactory impact with a fruity bouquet of ripe and macerated cherries and blackberries, followed by a sweet, vanilla-integrated spice with balsamic and toasted nuances. The finish has notes of chocolate and coffee. On the palate, great structure and character. The fullness of the wine is demonstrated in the roundness and personality of the tannins, the finish is long with fruity and mineral notes and closes with a pleasant hint of chocolate.
The recommended serving temperature is between 16-18 °C. Open the bottle 1 hour before serving, for older vintages use the decanter. The glass indicated for this wine is the Baloon or the Bordeaux
Roasted and stewed big game, steak, aged and ripe cheese.
Villa Bossi Estate, 300 metres above the sea level, from a single vineyard called Poggio Diamante in Sottomonte area. On hill with Southern exposure, there are 9.2 ha of Sangiovese, 3.1 ha of Colorino and 2.7 ha of Cabernet Sauvignon.discover the estate
o prepare the Chianti Rufina Riserva braised meat, start by making an aromatic bag. In a piece of sterile gauze place 4 cloves, 4 black peppercorns and a cinnamon stick. Close and make a bow with kitchen string. Then tie 2 sprigs of rosemary and 3 bay leaves and pass them on to the vegetables.
Clean 2 medium ribs of celery, 2 carrots and a large onion, cut into 2-3 cm thick chunks, then clean a clove of garlic. Pour the meat, the vegetables, the bag and the fragrant bunch into a large bowl. Then cover everything with the wine until the meat is completely covered.
Then cover with transparent film and leave to marinate in the fridge for at least 8-12 hours. After this time, drain everything without throwing away the bottom. Take the meat and place it on the cutting board, dry it with absorbent paper.
In a frying pan let dissolve 15 gr diburro and oil over medium heat. As soon as the bottom is hot, add the meat and brown over high heat. Turn on all sides so that the crust forms on the surface.
After a few minutes transfer the meat and its bottom into a large pot, heat for a moment over medium heat and add the drained vegetables and let them season over a lower heat for about 15 minutes.
At this point you can adjust the salt and cover up to half of the meat with its marinade. Bring to the boil and then close with the lid, lower the flame a bit and let it simmer for 1 hour. After the time has passed, turn over and only if it is needed, you can add a little more marinating liquid. Continue cooking for another hour.
A face cooked the braised meat take it out of the pot and put it aside on a plate covering with the lid. Then eliminate the aromas, before blending with the immersion mixer the vegetables and the cooking liquid, you can collect a little 'liquid and keep it aside. In this way you can add it as needed and obtain the desired consistency. In the meantime, slice the meat, trying to obtain 2-3 slices per person and place on the serving plate; nappate the slices with the sauce.