Castello di Bossi Girolamo

Girolamo Merlot Toscana IGT bottle image

Wine Description

The muscular Girolamo is a 100% Merlot from 40 year-old vines. After the harvest, the grapes are crushed and fermented in stainless steel for extra smoothness and complexity. Girolamo is then aged in Allier barriques for approximately two years, to achieve an elegant combination of fruitiness, softened tannins and body.

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
“The 2007 Merlot Girolamo is a seamless beauty graced with exquisite finesse in its dark fruit. Despite its richness, there is plenty of underlying structure to support the fruit. Mocha, spices and licorice wrap around the dark, opulent finish. The Girolamo is quite explosive at this stage, but it will be even better in another few years. Castello di Bossi gave the Girolamo 24 months in new French oak barrels.”
— Wine Advocate, Aug 2011
Offers fresh herbs and berries on the nose and palate, with hints of toasty oak. Medium- to full- bodied, with fine tannins and a clean finish.
— Wine Spectator, Oct 2010
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Vineyard & Production Info
Production area/appellation:
Toscana IGT
Vineyard name
Castelnuovo Berardegna/The Girolamo vineyard
Vineyard size
15 acres
Soil composition
Clay and limestone
Training method
Spur-pruned Cordon
Elevation:
1,155 feet
Vines/acre:
1,400
Yield/acre:
1.2 tons
Exposure:
Southern
Year vineyard planted:
1970
Harvest time:
September-October
First vintage of this wine:
1997
Bottles produced of this wine:
20,000
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Winemaking & Aging
Maceration length:
28
Varietal composition:
100% Merlot
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
Length of aging before bottling:
24 months
Age of Aging Container:
New
Length of bottle aging:
9 months
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Analytical Data
pH level:
3.4
Acidity:
5.7 g/L
Alcohol:
14 %
Dry extract:
33.4 g/L
Residual sugar:
2 g/L