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A Blend of the Traditional & the Modern A BLEND OF THE TRADITIONAL & THE MODERN With a classic style and a thousand years of history, Castello di Bossi crafts elegant yet powerful wines with unmistakable Tuscan character. The Bossi Castle is located in the town of Castelnuovo Berardenga, the southernmost appellation of Chianti Classico, amidst evergreen woods and seemingly endless rows of vines. With a history dating back to the 9th century A.D., the estate embraces modern technology, while respecting the traditional character of the lands of Chianti. This balance has been a key part of Marco Bacci, and son, Jacopo’s vision as they brought Castello di Bossi to the forefront in the realm of international wine. The dynamic father and son team create impressive balance that defines this remarkable winery and have become a respected source of powerful, quintessentially “Tuscan” wines. Marco Bacci, Owner Tuscany Bacci was born in the culturally rich city The quality revolution that has marked Italian winemaking over the last few of Florence and upon successfully completing decades is most evident in the wines of Tuscany. This region, long admired for its Classic High School, he began to work for storied history and scenic beauty, has shifted from a supplier of straw basket Chianti the family textile and clothing business at to one of the country’s most creative and well-regarded producers of premium wine. the age 19. After just four years on the job, While Chianti is the region's most obvious center of wine progress, much has been Marco increased production from 400 made of Tuscany's other classical reds, including Brunello di Montalcino and Vino pieces per day to 18,000 pieces per day, Nobile di Montepulciano. demonstrating an ability to work diligently, Geographically, Tuscany is mostly hilly and mountainous, with an abundance of achieving remarkable goals. To help the fertile soil, especially in the Arno River valley. Along the northern coast, which is company expand, Marco travelled regularly low in elevation with sandy soils, are pine forests while the swamps of the to India, Bangladesh, Thailand, and Vietnam Maremma lie in the south. to seek out the best fabrics. In 1985, he Tuscan food, particularly Florentine fare, is praised for its traditional character. It is moved to China and founded production based on a few fundamental ingredients: olive oil, tomatoes, beans, herbs, ham and plants in South Africa and Zimbabwe. salami. Some of the most well-known dishes include ribollita (a soup of black cabbage, During the company’s expansion, beans, and other vegetables) bruschetta, (toasted bread with garlic and olive oil, some - Marco, along with his brother Maurizio times covered with liver pate, anchovy paste or olives and beans “Uccelletta” style) and and their father, purchased the Castello di minestrone soup with boiled beans, cooked in oil, with tomato sauce and sage. Bossi estate in Castelnuovo Berardenga in Also famous is the legendary bistecca fiorentina, beefsteak flavored with herbs, 1985. They considered the purchase a good and Florentine style tripe, covered with tomato sauce and an abundant sprinkling investment and worthy side venture. That of grated parmesan cheese. Game dishes include boar and year, they bottled the first Corbaia, a blend rabbit, while the most common cheeses are of Sangiovese and Cabernet, and began re - pecorino and ricotta. planting the vineyards. Desserts are simple and include By 1995, as Marco’s passion for wine cantucci, almond cookies often grew and he committed himself full-time dunked in Vin Santo and schiacciata to the 300+ acres of exquisite land and goal fiorentina, a pastry covered with vanilla of producing world-class Tuscan wines.To sugar and flavored with lemon. his satisfaction, his brother’s interest in wine is developing, while his son, Jacopo, Castello di Bossi has completed his Doctorate in Viticulture. TOP CLASS SUPER TUSCANS Corbaia Toscana IGT CHIANTI CLASSICO A blend of 70% Sangiovese and 30% Cabernet Sauvignon Chianti Classico DOCG Corbaia is fermented and aged in Allier oak barriques for a duration of two years in Made from 100% Sangiovese order to obtain additional finesse and elegance. It is also refined for one year in the After the harvest in September and October, the grapes are crushed and macerated bottle before release. Intense ruby-red in color with garnet hues, Corbaia offers with the skins for seven days in order to obtain greater color and flavor extraction. heady aromas of black currant, cherry, and cassis backed by hints of tobacco, cocoa, After fermentation, the wine is refined in barrique and barrel for 18 months. This and coffee. On the palate, Corbaia is supple, opulent, and complex with rich texture Chianti Classico offers enticing aromas of ripe cherry and violet, followed by deca - and chewy tannins nicely integrated in a full, round body. dent flavors of wild berries, plum, and toasted oak on the palate. Fruit, tannin, and body reach an elegant balance that carries through to the lingering finish. Chianti is Girolamo Merlot Toscana IGT the ideal match for rustic, traditional Tuscan cuisine. 100% Merlot from 40 year old vines After the grapes are crushed, the must is barrel fermented to yield a wine of greater Berardo Chianti Classico Riserva DOCG complexity. Girolamo is aged in Allier barriques for approximately two years, yield - Made from 85% Sangiovese and 15% Merlot ing an elegant combination of supple fruit, tannin and body. Deep ruby-red in color, After fermentation, this Riserva is matured in barriques for two years in order to tending towards purple in its youth, Girolamo offers sumptuous aromas of rasp - achieve a rich elegance. Deep ruby-red in color with spicy aromas of wild berries, berry jam, blackberry, spice, and tar. Soft and silky on the palate, Girolamo has a tamarind, and anise. Berardo is velvety on the palate, with a powerful structure juicy texture complemented by a substantial backbone. that is never too aggressive. Delectable notes of raspberry, currant, and tobacco are nicely framed by firm tannins. Enjoy this wine with slow braised beef short ribs or Vin San Laurentino Toscana IGT steak au poivre. 50% Sangiovese, 25% Trebbiano and 25% Malvasia Bianca Vin San Laurentino is made from grapes that are dried for five months to achieve concen - tration, followed by a slow fermentation and lengthy maturation in traditional caratelli casks. Amber gold in color, this wine has characteristic aromas of dried nectarine, toasted almonds, figs and orange blossoms. The extra time spent in oak adds aromas of hazelnuts, macadamia nuts, and pignoli to an already plentiful bouquet. Alberto Antonini, Winemaker In the Press Alberto Antonini graduated from Chianti Classico DOCG the University of Florence in 1985 90pts Wine Advocate - June 2012 (Vintage 2009) with a degree in Agricultural Sciences “The 2009 Chianti Classico, 100% Sangiovese, is a gorgeous, deep wine endowed with serious and Enology. He has supplemented richness. Dark plums, black cherries, licorice, new leather and menthol are some of the many notes that take shape in the glass. A firm, structured finish rounds things out in style.” his winemaking education with addi - tional coursework at the University of Berardo Chianti Classico Riserva DOCG Bordeaux and the University of 92+pts Wine Advocate - June 2012 (Vintage 2008) California at Davis. “The 2008 Chianti Classico Riserva Berardo is super-impressive. Black cherries, blackberries, smoke and licorice burst from the glass in this extroverted, powerful Riserva. I can’t say Antonini began his professional career in 1986 as the there is a lot of Sangiovese typicity here, but the wine nevertheless impresses for its balance and overall sense of harmony. Layers of dark fruit build to the huge, explosive finish. The Assistant Winemaker at Marchesi de Frescobaldi. His 2008 is going to require time, but is a gem. The Berardo is 100% Sangiovese aged in new responsibilities there included different aspects of cellar work, French oak barrels. “ laboratory analysis and quality control for the company’s 90pts Wine Advocate - Issue #196, August 31, 2011 (Vintage 2007) branded wines. He left in 1989 to assume the position of Production Director for Col d’Orcia Winery in Montalcino. Girolamo Merlot Toscana IGT In 1993, Antonini joined the Antinori Group where he 93+pts Wine Advocate - June 2012 (Vintage 2008) was awarded the prestigious position of Winemaking “The 2008 Girolamo (Merlot) is another big boy. Black cherries, plums, smoke and licorice emerge from an opulent, beautifully layered wine that never loses its sense of underlying Director. In this role, he was responsible for the fermentation, structure. Sage, rosemary and licorice are some of the nuances that develop in the glass. All of the elements are very much in symmetry. A rich, super-inviting finish makes it hard to aging and bottling of the wines produced at the Santa put down the glass. Girolamo is one of the most distinctive Merlots in Tuscany.” Cristina, Badia a Passignano, and Peppoli estates. While 94pts Wine Advocate - Issue #196, August 31, 2011 (Vintage 2007) working with Antinori, he gained additional industry experience at several Californian wineries, including Robert Corbaia Cabernet Toscana IGT Mondavi, Au Bon Climat and Qupè. 96pts Wine Advocate - June 2012 (Vintage 2008) In 1996, he and business partner Attilio Pagli founded the “The 2008 Corbaia is striking in this vintage. A delicate, graceful bouquet gives the impression of femininity, until layers of fruit hit the palate with relentless energy and focus. The 2008 Matura Group, a wine consultation company. Today, as CEO impresses for its balance and overall sense of harmony. The tannins are still huge at this and Senior Winemaker of Matura Group, Alberto consults stage, but I sense that as they melt away the wine’s true pedigree will begin to emerge.
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