Castello di Bossi

Corbaia

Castello di Bossi

Corbaia

This Super-Tuscan blends Sangiovese with Cabernet Sauvignon, which adds deep color, structure and longevity.  Corbaia is barrel-fermented and then matured for two years in Allier oak barriques which results in a wine with superb finesse and elegance.

Tasting Notes

Intense ruby-red in color with garnet highlights, Corbaia offers jammy aromas of black currant, cherry, and cassis backed by hints of tobacco, chocolate and coffee. On the palate, Corbaia is supple, opulent and complex with rich texture and well-integrate

Food Pairing

The perfect choice for wild boar, game, steaks and roast beef.

This Super-Tuscan blends Sangiovese with Cabernet Sauvignon, which adds deep color, structure and longevity.  Corbaia is barrel-fermented and then matured for two years in Allier oak barriques which results in a wine with superb finesse and elegance.

Tasting Notes

Intense ruby-red in color with garnet highlights, Corbaia offers jammy aromas of black currant, cherry, and cassis backed by hints of tobacco, chocolate and coffee. On the palate, Corbaia is supple, opulent and complex with rich texture and well-integrate

Food Pairing

The perfect choice for wild boar, game, steaks and roast beef.

Vineyard & Production Info

Production area/appellation:
Toscana IGT
Vineyard name:
The Tenuta Corbaia vineyard
Vineyard size:
37.5 acres
Soil composition:
Tufo, clay, lime and stone
Training method:
Spur-pruned Cordon
Elevation:
1,320 feet
Vines/acre:
1,320-2,160
Yield/acre:
2.2 tons
Exposure:
Southern/Western
Year vineyard planted:
1970/1995
Harvest time:
September-October
First vintage of this wine:
1985
Bottles produced of this wine:
40,000

Winemaking & Aging

Maceration length:
20 - 22
Varietal composition:
70% Sangiovese and 30% Cabernet Sauvignon
Fermentation container:
Barrels
Length of alcoholic fermentation:
7-8 days
Fermentation temperature:
82-86 °F
Type of aging container:
Barriques
Type of oak:
French oak: Allier
Length of aging before bottling:
2 years
Length of bottle aging:
1 year

Analytical Data

pH level:
3.1
Acidity:
6.8 g/L
Alcohol:
13.5 %
Dry extract:
29.3 g/L