Castello di Bossi Chianti Classico

Chianti Classico DOCG bottle image

Wine Description

For owner Marco Bacci, success is in the details, from vineyard to bottle. The entire Castello di Bossi portfolio of wines carefully balances the tradition and rich history of the region with innovative winemaking techniqes; this Chianti Classico is no exception. Made from 100% Sangiovese, grown in soils with high chalk content, this wine shows just how good this varietal can taste.

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
“A ripe and juicy red, with dried plums and light meats that follow through to a full body, with soft and round tannins and a long finish. Gorgeous fruit here.” - James Suckling (August 17th, 2011)
— James Suckling, Aug 2011
“This expands out of a tight, slightly pungent oak scent into meaty red fruit and lasting red pepper spice. That spice adds a high tone to the supple richness of the flavor.”
— Wine & Spirits, Apr 2014
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Vineyard & Production Info
Production area/appellation:
Chianti Classico DOCG
Vineyard name
The Bossi vineyard
Vineyard size
175 acres
Soil composition
Clay and chalk
Training method
Spur-pruned Cordon
Elevation:
1,155 feet
Vines/acre:
2,200
Yield/acre:
1.8 tons
Exposure:
Southwestern
Year vineyard planted:
1970-1999
Harvest time:
September-October
First vintage of this wine:
1961
Bottles produced of this wine:
600,000
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Winemaking & Aging
Maceration length:
14
Varietal composition:
100% Sangiovese
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
7 days
Fermentation temperature:
84 °F
Maceration technique:
Pumpovers
Malolactic fermentation:
Yes
Type of aging container:
Barriques and casks
Size of aging container:
225 L and 50 HL
Type of oak:
French oak
Length of aging before bottling:
12 months
Age of Aging Container:
Second and third passage
Length of bottle aging:
3 months
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Analytical Data
pH level:
3.5
Acidity:
5.5 g/L
Alcohol:
14 %
Dry extract:
29 g/L
Residual sugar:
3.5 g/L