Castello di Bossi Berardo Riserva

Berardo Chianti Classico Riserva DOCG bottle image

Wine Description

The Castello di Bossi estate is located in the commune of Castelnuovo Berardenga in the southernmost tip of the Chianti Classico zone. Berardo is a shortened way of saying "it comes from Berardenga."  Areas further south in Chianti Classico tend to produce rounder, fuller versions of Chianti and this wine is a perfect example of round 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
“The 2008 Chianti Classico Riserva Berardo is super-impressive. Black cherries, blackberries, smoke and licorice burst from the glass in this extroverted, powerful Riserva. I can’t say there is a lot of Sangiovese typicity here, but the wine nevertheless impresses for its balance and overall sense of harmony. Layers of dark fruit build to the huge, explosive finish. The 2008 is going to require time, but is a gem. The Berardo is 100% Sangiovese aged in new French oak barrels.”
— Wine Advocate, Jun 2012
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Vineyard & Production Info
Production area/appellation:
Chianti Classico DOCG
Vineyard name
The Berardo vineyard
Vineyard size
88 acres
Soil composition
Clay and limestone
Training method
Spur-pruned Cordon
Elevation:
1,155 feet
Vines/acre:
2,000
Yield/acre:
1.6 tons
Exposure:
Southern
Year vineyard planted:
1985
Harvest time:
September-October
First vintage of this wine:
1994
Bottles produced of this wine:
50,000
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Winemaking & Aging
Maceration length:
21
Varietal composition:
100% Sangiovese
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
9 days
Fermentation temperature:
84 °F
Maceration technique:
Pumpovers and delestage
Malolactic fermentation:
Yes
Type of aging container:
Barriques
Size of aging container:
225 L
Type of oak:
French oak
Length of aging before bottling:
18 months
Age of Aging Container:
New
Length of bottle aging:
6 months
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Analytical Data
pH level:
3.5
Acidity:
5.5 g/L
Alcohol:
14 %
Dry extract:
31 g/L
Residual sugar:
2.6 g/L