Castello di Bossi Chianti Classico

Chianti Classico DOCG bottle image

Wine Description

Made from 100% Sangiovese grapes harvested between September and October. After crushing, the grapes are macerated with the skins for seven days to obtain greater color and flavor extraction. After fermentation, the wine is refined in stainless steel tanks and barriques for 18 months.

Marco Bacci
Castello di Bossi Vineyard
Castello di Bossi Cellar
Castello di Bossi Corbaia 1985
Jacopo Bacci, Export Manager
Marco Bacci, Owner
Castello di Bossi Winery
Castello di Bossi Estate
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Acclaim
Dark, with a rich nose, offering loads of spicy plum. A hint of sandalwood and dried herb...lots of flavor, velvety tannins and a medium-long, minerally finish.
— Wine Spectator, Jun 2003
[P]ossesses loads of fruit and glycerin in addition to a broad, expansive palate...a hedonistic, plump, corpulent Chianti...
— Wine Advocate, Dec 2002
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Vineyard & Production Info
Production area/appellation:
Chianti Classico DOCG
Vineyard name
The vineyards in Malaspesa
Vineyard size
125 acres
Soil composition
Tufa (volcanic) clay and limestone
Training method
Spur-pruned Cordon
Elevation:
875-1060 feet
Vines/acre:
2,160
Yield/acre:
2.3 tons
Exposure:
Southern/Southwestern
Year vineyard planted:
1975-1995
Harvest time:
September-October
First vintage of this wine:
1960/1983 under Bacci proprietorship
Bottles produced of this wine:
250,000
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Winemaking & Aging
Maceration length:
7
Varietal composition:
100% Sangiovese
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
7-8 days
Fermentation temperature:
82-86 °F
Type of aging container:
Stainless steel tanks and barriques
Length of aging before bottling:
18 months
Length of bottle aging:
2 months
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Analytical Data
pH level:
3.1
Acidity:
5.9 g/L
Alcohol:
13.5 %
Dry extract:
30 g/L
Residual sugar:
1 g/L