Girolamo IGT
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From our sommelier team
Girolamo is 100% Merlot from the single Girolamo vineyard at Castelnuovo Berardenga, a 15-acre south-facing plot on clay and limestone at about 1,155 feet, spur-pruned cordon trained at 15,000 vines per acre with yields held to roughly 1.2 tons per acre. Fermentation runs about 10 days in stainless steel at 84-90°F with racking and pumpovers, and maceration lasts 25-30 days before full malolactic fermentation. It then ages 18-24 months in new French oak — 225-litre Allier barriques plus larger 50-hectolitre casks — followed by around nine months in bottle. Deep in colour and 14.5% alcohol, it is soft-textured with firm tannin and a long finish.
Signature pairings
- Rosemary pork roast with berry and port sauce — This is the producer's own stated pairing; the sweet-savoury berry reduction meets the wine's dark fruit and its firm but rounded tannin.
- Braised beef short ribs with soft polenta — Slow-braised collagen-rich beef suits a 14.5% Merlot aged two years in new oak, and the polenta softens the tannic grip.
- Mushroom and truffle risotto — Earthy fungi align with the cedar and dried-herb character that new Allier oak contributes to the Merlot fruit.
Castello di Bossi's Girolamo IGT is a 100% Merlot expression from Tuscany's Chianti region, crafted in a medium-full bodied style that emphasizes ripe dark fruit and approachable structure. The wine displays primary notes of dark plum and black cherry, complemented by subtle cocoa and oak-derived complexity. Soft, integrated tannins and moderate acidity make this a versatile food wine suitable for grilled meats, braised dishes, and rich pasta preparations.
Details
- Country
- Italy
- Region
- Tuscany
- Subregion
- Chianti
- Variety
- Merlot
- Vintage
- 2020 **
- Bottle size
- 750 ml
** Vintage may change — please confirm with our team before ordering.
Taste profile
- Body
- Medium-Full
- Acidity
- Medium
- Tannin
- Medium
Pairs well with
- Grilled red meat & steak
- Roast poultry & chicken
- Tomato-based pasta
- Hard & aged cheese
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