||Morellino” is a grape that is technically a strain of Sangiovese, call it a “kissing cousin”. It is cultivated in the Scansano area, South Tuscany, about 20 miles east of the Tyrrhenian Sea. Legend has it that the grape was given its name because the brown hue of the grapes is similar the color of the Marmmano horses. The long, hot growing seasons that occur in Scansano allow grapes to fully ripen with high sugar levels; and, in turn, produce wines rich in fruit and solid in structure. This has made Morellino di Scansano Tuscany’s best-kept secret.
||Altitude: 250 m. a.s.l. Exposure: south, southwest.
||Calcareus clay, rich in stone.
||Second week of September.
||Grapes are harvested by hand during the second half of September. After a soft pressing, grapes are vinified in stainless steel. Maceration takes place for 20 days with several pump overs to get soft and complex tannins. It remains in stainless steel for 10 months, then, it is bottled without filtering to enhance freshness and fruity taste.
||Stainless steel 10 months, bottle 3 momths.
||It drinks well with a ham sandwich, with a hamburger, with a steak, with mushrooms. Perfect also with ragù pasta.