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Primary Notes: Strawberry Eucalyptus Cinnamon, licorice
Secondary Notes: Leather, tobacco
Alcohol (%): 13%
Origin & Awards
Origin: Tuscany, Italy
Fermentation: Heavy wood
Awards: >85 Points
Decanting: 1 hour before drinking
Serving Temperature: Best enjoyed at 16-18 Degrees
Asian Food Pairing: Sio ba, har cheong gai, beef pho
Western Food Pairing: pecorino, pasta, beef stew
Marchesi Gondi Ser Amerigo Toscana IGT 2012
It was born from the vision of Bernardo Gondi, who, while experimenting with various allochthonous vines, decided to have in the range of wines of Tenuta Bossi, a seductive, modern wine made from a blend of allochthonous and autochthonous vines.
Ser Amerigo 2012 is bright ruby red with purple reflections. On the nose is complex, intense, with various scents of red fruits like wild strawberry, spicy hints of Eucalyptus, cinnamon and liquorice. Opening in the glass with nuances of leather and sweet tobacco. The taste is full with fine tannins and a lively flavor, softened by a generous fruity undergrowth hug from the whole elegance and balance. In the end it denoted
balsamic aromas and liquorice.
The Villa Bossi Estate is at an altitude of about 300 meters above sea level. The vineyard of Sottomonte and Camerate is in the hill, with Southern exposure, there are 9.2 hectares of Sangiovese, 3.1 hectares of Colorino and 2 hectares of Merlot. The ground is composed by Galestro (typical Tuscan hard stone) and clay soils with calcareous sediments.
A blend of 40% Sangiovese, 40% merlot and 20% Colorino.
The year 2012 was characterized by a very cold winter and regular rain fall, especially in January and February. The spring was marked by good rainfall, it was crucial to sustain the long summer drought. Between late August and early September, there were rainy showers that brought a good maturation. The grapes are harvested by hand in early October Except Merlot that is picked up in. the first weeks of September.
The fermentation takes place in vats, at a temperature of 20 ° C, controlled by a refrigeration machine. This is followed by malolactic fermentation in oak barrels. Rest 12 months in Slavonian oak barrels of 25 hl, 12 months in barriques and around 24 months in bottle.
Awards and Accolades
- 88 Pts
- 88 Pts
- 3 Stars