Castello di Bossi Corbaia

Corbaia Toscana IGT bottle image

Wine Description

This Super-Tuscan blends Sangiovese with Cabernet Sauvignon, which adds deep 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.

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
“It is once again a very serious wine. The floral, expressive aromatics of Sangiovese are backed up by the tannic heft and sheer richness of the Cabernet. This is a big, yet sensual, wine that will require considerable patience for the tannins to soften, despite the early appeal of the vintage elsewhere. The sheer purity and depth of the fruit are breathtaking in this stunning Tuscan red.”
— Wine Advocate, Aug 2011
A very fruity and structured red, showing currant and berry notes, with hints of new wood. Needs to come together in the bottle, but shows excellent tannin backbone and fruit.
— Wine Spectator, Oct 2010
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Vineyard & Production Info
Production area/appellation:
Toscana IGT
Vineyard name
Castelnuovo Berardegna/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
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:
3.5
Acidity:
5 g/L
Alcohol:
14 %
Dry extract:
27.7 g/L
Residual sugar:
1.4 g/L