Marka: Vini d'annata

Castello di Bossi Girolamo IGT 1999

The Castello di Bossi winery is the perfect union between innovation and tradition.

It consists of six large separate work-areas, each with separate temperature controls, with an overall area of 3,500 sq.m. Despite its size and its up-to-date facilities, it is below ground on two sides and almost invisible. The fermentation area has new temperature-controlled stainless steel tanks.

A timing programme automatically controls pump-overs; the must breaks up the cap of skins by gravity flow, aided by a system of plates and chains inside the tank.

Following the alcoholic fermentation, wine that will be bottled as standard Chianti Classico undergoes malolactic fermentation in steel. The Berardo, Corbaia, and Girolamo riserve, on the other hand, after finishing their 20-22-day post-fermentation maceration on the skins, go unfiltered directly to barrel.

There, the malic acid will be converted and they will mature for a lengthy period in the barrel cellar that holds over 1,000 light-toast French oak barrels from the Allier forest. The maturation period varies according to the wine.

Standard Chianti Classico rests there for 10-12 months, the Berardo for 15 months, while Corbaia and Girolamo enjoy a lengthier stay of almost two years.

After this lengthy maturation, the wines are bottle-aged for varying periods from 12 months to 2 years at temperatures between 13-18 o C. Correct temperatures are crucial for us, in that the wines do not undergo filtration.

Denomination
IGT Toscana

Grape variety
100% Merlot

Training system
spurred cordon

Planting density
3.000 vines per Ha

Soil composition
gray clay, yellow clay, broken rocks

Vineyards' exposure
S/SW

Altitude
300 m a.s.l.

Average age of the vines
35 years

Harvest
manual

Harvest season
September

Fermentation temperatures
29 - 31° C

Maceration
28 days

Ageing
24 months in Barriques

Bottle ageing
12 months

Alcohol level
14,5 %

Total acidity
6.50

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