Corbaia IGT

Name: Castello di Bossi Corbaia IGT
Brand: Castello di Bossi
SKU: WRW3368BS

฿฿

SKU:WRW3368BS

JS95

WA93

From our sommelier team

Researched by our team from producer and independent sources — not supplied by the seller.

Producer history

Castello di Bossi sits in the commune of Castelnuovo Berardenga, which the estate's importer describes as the southernmost part of the Chianti Classico zone, among woods and vine rows. The property is said to have a history reaching back to the 9th century AD.

Marco Bacci is listed as both owner and winemaker, overseeing operations end to end; a Decanter note reproduced on the importer's page dates the Bacci family's purchase of the estate to 1998. The importer's winery profile separately gives 1983 as a founding year without specifying what that refers to, and lists total acreage under vine at 370 acres, a figure another review on the same page puts at 310 acres.

Marco's son Jacopo joined the company in 2004, working first in production and later in sales, particularly in the United States and Asia. Over the following decade Marco added two further Tuscan properties: Renieri in Montalcino and Terre di Talamo in Morellino di Scansano.

The estate's practices are listed as organic, and several of its wines are described as made from organically farmed grapes.

Signature pairings

Bistecca alla fiorentina, grilled rare over charcoal
The Cabernet Sauvignon portion gives firm tannin that needs protein and fat to soften, and charred beef supplies both. Sangiovese's acidity cuts through the richness so neither element dominates.
Thai grilled beef salad with herbs, served mild (เนื้อย่างน้ำตก (พริกน้อย))
Charcoal-grilled beef and fresh mint and coriander meet the wine's dark fruit well, and the lime dressing echoes Sangiovese's acidity. Ask for it mild: capsaicin sharpens the Cabernet tannin and the 14.5% alcohol.
Aged pecorino toscano with chestnut honey
A hard sheep's cheese has the salt and fat to absorb young barrique tannin, while the honey bridges to the wine's oak-derived sweetness of fruit.

About this bottle

Product information compiled from producer, importer and reference sources.

Sangiovese-Cabernet blend from Chianti with ripe red fruit, cedar, and herbaceous complexity. Food-friendly, structured for pasta and grilled meats.

Castello di Bossi's Corbaia IGT is a Super Tuscan blend of 70% Sangiovese and 30% Cabernet Sauvignon, crafted in the heart of Chianti. The wine opens with dominant red cherry and dark plum fruit, supported by blackcurrant depth. Cedar and herbaceous notes from the Cabernet component add secondary complexity, while subtle spice and earthy undertones suggest careful oak integration and aging potential.

Medium-full bodied with balanced tannin and acidity, Corbaia is a versatile food wine suited to tomato-based pasta, grilled red meat, braised beef dishes, and mushroom preparations. The structure and flavor profile make it equally at home with pizza, Mediterranean cuisine, and aged hard cheeses.