Castello di Bossi

  The CASTELLO di BOSSI is located in the commune of Castelnuovo Berardenga, on the road that leaves the old Chiantigiana road, at Pianella, and ascends to Brolio amidst evergreen forests and long rows of vines. With its centuries-old trees, its fossil beds, and richly varied native vegetation, this unique spot has always aroused curiosity, even in remote times, and experts have studied its characteristics.

The name Bossi would seem to derive from the money chest which the Roman army would carry to its encampments to pay the soldiers; the word probably refers to the boxwood, a rare and prized wood at that time, from which the chest was built. Inscriptions dating from the 1st and 2nd centuries AD, discovered in an ancient wall of the canonry in San Marcellino, indicate that this area was the site of a Roman settlement.

The Wines

 
  • Bosso IGT Toscana
  • Bossi Chianti DOCG
  • Chianti Classico DOCG
  • Chianti Classico Riserva Berardo DOCG
  • Girolamo IGT Toscana
  • Corbaia IGT Toscana
  • Vin San Laurentino IGT Toscana

The Cellar

  The Castello di Bossi winery is the perfect union between innovation and tradition. It consists of six large separate work-areas, each with separate temperature controls, with an overall area of 3,500 sq.m. Despite its size and its up-to-date facilities, it is below ground on two sides and almost invisible. The fermentation area has new temperature-controlled stainless steel tanks. A timing programme automatically controls pump-overs; the must breaks up the cap of skins by gravity flow, aided by a system of plates and chains inside the tank. Following the alcoholic fermentation, wine that will be bottled as standard Chianti Classico undergoes malolactic fermentation in steel. The Berardo, Corbaia, and Girolamo riserve, on the other hand, after finishing their 20-22-day post-fermentation maceration on the skins, go unfiltered directly to barrel. There, the malic acid will be converted and they will mature for a lengthy period in the barrel cellar that holds over 1,000 light-toast French oak barrels from the Allier forest. The maturation period varies according to the wine. Standard Chianti Classico rests there for 10-12 months, the Berardo for 15 months, while Corbaia and Girolamo enjoy a lengthier stay of almost two years. After this lengthy maturation, the wines are bottle-aged for varying periods from 12 months to 2 years at temperatures between 13-18 o C. Correct temperatures are crucial for us, in that the wines do not undergo filtration.

 

 

Andrew Johnson, our founder, is the family representative and sole distributor for the award winning wineries of Marco Bacci.
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