Castello di Bossi Corbaia

Corbaia Toscana IGT bottle image

Wine Description

Named for the vineyard of Cabernet Sauvignon planted in Bossi some 42 years ago, this Super-Tuscan is a blend of Sangiovese and Cabernet Sauvignon. Corbaia is stainless steel-fermented and matured in Allier oak barriques, which results in a wine of superb finesse and elegance.

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
“Aromas of currants, blackberries, fresh flowers, violets and sandalwood follow through to a medium body with very fine tannins. A refined, sophisticated and beautiful finish. Reserved at the end. A blend of 70% Sangiovese, 20% cabernet sauvignon and 10% cabernet franc.” — James Suckling, Jul 2024
“The 2021 Corbaia, 70% Sangiovese and 30% Cabernet Sauvignon, is another bold, punchy wine in this range. Dark red cherry, spice, new leather, licorice, mocha and a kiss of French oak all race across the palate. This is an especially forward, sleek expression of Sangiovese from Castelnuovo Berardenga.” — Vinous, Jul 2024
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Vineyard & Production Info
Production area/appellation:
Toscana IGT
Vineyard name
The Corbaia vineyard
Vineyard size
18 acres
Soil composition
Calcareous Clay-Loam
Training method
Spur-pruned Cordon
Elevation:
1,155 feet
Vines/acre:
1,400
Exposure:
Southwestern
Harvest time:
September-October
First vintage of this wine:
1985
Bottles produced of this wine:
15,000
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Winemaking & Aging
Maceration length:
25-30
Varietal composition:
70% Sangiovese, 30% Cabernet Sauvignon
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
10 days
Fermentation temperature:
84-90 °F
Maceration technique:
Racking and Pumpovers
Malolactic fermentation:
Yes
Type of aging container:
Barriques
Size of aging container:
225 L
Type of oak:
French
Length of aging before bottling:
18-24 months
Age of Aging Container:
New
Length of bottle aging:
9 months
Total SO2
82
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Analytical Data
pH level:
3.44
Acidity:
5.68 g/L
Alcohol:
14.5 %
Dry extract:
31.1 g/L
Total SO2
82
Residual sugar:
<1 g/L