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 2016 vintage was characterized by rainfalls during winter and a mild spring. Summer was variable with a hot July followed by a rainy August that dropped the temperatures. This factor made the grapes excellent, gave aromas and perfumes that will be transferred to the wine. The grapes were harvested by hand.
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 2016 is deep ruby red with good coloring texture and light purple hints. Great olfactory impact with notes of ripen, maceratedstrawberry and cherry. Followsthenotes of vanilla sweet spicy, with balsamic and toasted hints. Closes with notes ofchocolate and coffee. In mouth, great structure and character. An elegant, half-full body wine with round tannins. The end is long with fruity notes and minerals, finishes with notes 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
Remove the fatty parts from the fillet. Cut a 300 g fillet into slices, then julienne and then into cubes. Then chop it slightly with a knife. Dress it with the peppercorns, salt and truffle oil. But first, clean the truffle washing it and then rubbing it with a brush to remove any soil residues. Dry well and cut into strips. Use the tartare as a ball, add a drop of truffle oil and some flakes of black truffle. At the same time, clean 4 porcini mushrooms scraping the soil residues and cleaning them with dry kitchen paper. Arrange the sliced chapels on a serving tray, spread the freshly cut mushrooms on top and season with a nice round of extra virgin olive oil and some salt flakes. Enjoy the dish with some parmesan flakes and a splash of lime juice.