Castello di Bossi Vin San Laurentino

Vin San Laurentino Toscana IGT bottle image

Wine Description

Made from grapes that are dried for 5 months to achieve concentration, this Classic Italian dessert wine is named after the patron saint of the Bossi Castle, San Laurentino.

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
[T]he wine spent an incredible 8 years in new 100 liter French oak barrels prior to being bottled.... [P]ossesses awesome richness and density as it emerges from the glass with breathtaking layers of sweet spices, coconut, passion fruit, and roasted nuts. Despite its viscous, full-bodied personality, the wine reveals superb balance and avoids coming across as heavy. This is a very satisfying glass of dessert wine. Sadly, there are just 2,500 bottles of this magical nectar to go around, but readers who can find the wine should not hesitate. It is profound.
— Wine Advocate, Aug 2009
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Vineyard & Production Info
Production area/appellation:
Toscana IGT
Vineyard name
Castelnuovo Berardegna/The Bossi vineyard
Vineyard size
7.5 acres
Soil composition
Chalk and clay
Training method
Spur-pruned Cordon
Elevation:
1,320 feet
Vines/acre:
1,800
Yield/acre:
0.4 tons
Exposure:
Southwestern
Year vineyard planted:
1983
Harvest time:
August
First vintage of this wine:
1999
Bottles produced of this wine:
2,500
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Winemaking & Aging
Varietal composition:
50% Sangiovese, 25% Trebbiano and 25% Malvasia Bianca
Fermentation container:
Caratelli - small oak casks
Length of alcoholic fermentation:
3 years days
Fermentation temperature:
Ambient temp. in an open air room °F
Malolactic fermentation:
Yes
Type of aging container:
Caratelli - small oak casks
Size of aging container:
100L
Type of oak:
French oak
Length of aging before bottling:
8 years
Age of Aging Container:
New
Length of bottle aging:
6 months
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Analytical Data
pH level:
3
Acidity:
7 g/L
Alcohol:
11 %
Dry extract:
336.4 g/L
Residual sugar:
380 g/L