Castello di Bossi Corbaia

Corbaia Toscana IGT bottle image

Wine Description

Named for the vineyard of Cabernet Sauvignon planted in Bossi 35 years ago, this Super-Tuscan blends Sangiovese with Cabernet Sauvignon, for added color, structure, and longevity. Corbaia is stainless steel-fermented and then matured for two years in Allier oak barriques, which results in a wine with superb finesse and elegance with a backbone of spice.

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 Corbaia is striking in this vintage. A delicate, graceful bouquet gives the impression of femininity, until layers of fruit hit the palate with relentless energy and focus. The 2008 impresses for its balance and overall sense of harmony. The tannins are still huge at this stage, but I sense that as they melt away the wine’s true pedigree will begin to emerge. This is a great, great showing from Castello di Bossi. Corbaia is 70% Sangiovese and 30% Cabernet Sauvignon aged in new French oak barrels.”
— Wine Advocate, Jun 2012
“A fruity red, with raspberry and blackberry character. Sweet tobacco too. Full and silky textured.“
— James Suckling, Dec 2011
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Vineyard & Production Info
Production area/appellation:
Toscana IGT
Vineyard name
The Corbaia vineyard
Vineyard size
17.5 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:
Southwestern
Year vineyard planted:
1970
Harvest time:
September-October
First vintage of this wine:
1985
Bottles produced of this wine:
20,000
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Winemaking & Aging
Maceration length:
28
Varietal composition:
70% Sangiovese and 30% Cabernet Sauvignon
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: Allier
Length of aging before bottling:
2 years
Age of Aging Container:
New
Length of bottle aging:
9 months
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Analytical Data
pH level:
3.6
Dry extract:
27.7 g/L
Residual sugar:
3.2 g/L