CASTELLO DI BOSSI - CELLAR


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.

Public tastings are available inside the Castle as part of guided visits, by reservations made beforehand.

Retails sales of wines and extravirgin olive oil are offered daily except Sunday.

VISIT INFORMATIONS AND RESERVATIONS : CASTELLO DI BOSSI Località Bossi in Chianti 53033 Castelnuovo Berardenga - Siena (Italia) telefono uffici 0577.359330 fax 0577.359048 E-mail: info@castellodibossi.it