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 stainless steel 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 and layered with rich texture and well-integrated tannins.

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 stainless steel 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 and layered with rich texture and well-integrated tannins.

Food Pairing

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

Vineyard & Production Info

Production area/appellation:
Toscana IGT
Vineyard name:
Castelnuovo Berardegna/The Corbaia vineyard
Vineyard size:
10 acres
Soil composition:
Clay and limestone
Training method:
Spur-pruned Cordon
Elevation:
1,185 feet
Vines/acre:
1,400
Yield/acre:
1.2 tons
Exposure:
Southwestern
Year vineyard planted:
1970
Harvest time:
September-October
First vintage of this wine:
1985
Bottles produced of this wine:
20,000

Winemaking & Aging

Maceration length:
28
Varietal composition:
70% Sangiovese and 30% Cabernet Sauvignon
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
9 days
Fermentation temperature:
84 °F
Maceration technique:
Pumpovers and delestage
Type of aging container:
Barriques
Size of aging container:
225 L
Type of oak:
French oak: Allier
Length of aging before bottling:
2 years
Age of Aging Container:
New
Length of bottle aging:
9 months

Analytical Data

pH level:
3.5
Acidity:
5 g/L
Alcohol:
13.1 %
Dry extract:
27.7 g/L
Residual sugar:
1.4 g/L