Scusi signore e signori… attenzione prego! Hear it from Antonio Galloni of Vinous; “Readers who have not discovered these wines yet owe it to themselves to do so, Castello di Bossi remains very much under the radar, particularly considering the quality.” You heard the man! Now get a clickin’ stat then come back and read up on even juicer details…

96 points & 30 something bucks IS a sight to behold. If that doesn’t excite you until you can make it back to Tuscany once this craziness is behind us, maybe you don’t deserve that Bistecca alla Fiorentina to go with it either.

This obviously ain’t your daddy’s straw bottle turned candlestick, rather a genuine Brunello-busting, supercharged, hedonistic bomb that will blow your palate up like a mamma’s pasta sauce that puts tears in the eyes just daydreaming about it. Deep, deep blood red ruby with a crimson skirt swirling the rim, first of all is what dazzles even visually. Black cherries, earthy prunes, and freshly sliced fine charcuterie hints define the perfume while massively endowed with ripe tannins, and a gorgeous midpalate rich in cassis and cocoa take over the mouthfeel, until it turns exotic towards the finale, with licorice and beetroot peeking long through a big bold berry undertone. If you have the patience this needs time, either lay down for a couple of years, or open early and breathe for hours at a time, definitely needs the meat, too. What a gentle giant!

You may recall that last year we featured Berardo’s Super Tuscan sister Corbaia, a similar steal that sure did not last the day. Neither should this, as not much is imported of these boutique flagships.

Hope you land what you need ‘cause Tuscany just can’t wait.

96 Points - James Suckling

“This is a very subtly played Chianti Classico Riserva that opens to reveal brambleberries, dried orange peel, vanilla, tobacco, cedar, spice box and grilled meats. Very structured on the palate with loads of firm tannins, coated with generous fruit and refreshened by cutting acidity. Drink from 2023.”

Winemaker Talk – Wine Spectator - “Tuscany-born winemaker Alberto Antonini is among the most influential consultants from Italy. His credits include Castello di Bossi’s modern reds, as well as Poggio al Tesoro. But his reach extends far beyond his native country. He is also partner and winemaker for Altos Las Hormigas, which makes some of Argentina’s top Malbecs. Antonini studied at the University of Florence in the early- and mid-‘80s, as well as the Université de Bordeaux and later at the University of California, Davis. With an international education, it shouldn’t come as any surprise that today Antonini’s consulting company works with clients from Armenia to South Africa. Despite his globetrotting lifestyle (and the workload that goes with it), however, Antonini is the last to sing his own praises. He’s soft-spoken and prefers to keep a low profile.”

Wine Spectator: What was your first vintage in the wine business?

Alberto Antonini: 1980 was my first vintage, at my family winery, Poggiotondo, which is located in the Chianti region of Tuscany. I was just helping my father to make the wine. Basically a lot of manual work, like pruning and canopy management in the vineyard, and racking and pumping over in the cellar. It’s what got me interested in being a winemaker.

Wine Spectator: What wineries did you work at before starting your own consulting business?

Alberto Antonini: I was assistant winemaker at Frescobaldi in Tuscany, head winemaker at Col d’Orcia and head winemaker at Antinori.

Wine Spectator: Who have been your biggest influences as a winemaker?

Alberto Antonini: Working for Piero Antinori was a great learning experience. I understood how to combine tradition and innovation in a way to make wine with a strong identity and a sense of place, but also keep in mind what the consumer is looking for.

Wine Spectator: If you could be one other person in the wine business for one day, who would it be, and why?

Alberto Antonini: André Tchelistcheff, who I met a few years before he died. He had such an amazing wine culture and a charm that impressed me very much as a young winemaker. I could spend hours listening to his professional life, his contribution to the development of the concept of quality in Napa Valley, and all he did in his life. A real ‘maestro’ in a broad sense.