Description
Still red from Bolgheri DOC, 14% ABV, produced by Fabio Motta, an artisan winemaker since 2009. Blend: 50% Merlot, 25% Cabernet Sauvignon, 25% Sangiovese. 0.75 L bottle, 2023 vintage. A Bolgheri that expresses the passion for wine and the artisan winemaker's work, with a blend that expresses the excellence of the Tuscan terroir. The grapes, picked at full ripeness, are fermented exclusively with natural yeasts in cement tanks. The cap is manually submerged for the entire duration of fermentation, which typically takes two weeks for each variety. After racking and spontaneous malolactic fermentation, the wines are usually blended before the end of the year, after which they return to unglazed cement tanks for a year to age. After appropriate filtration, they are bottled and aged for at least six months in the bottle. Bright ruby red. On the nose, it offers floral scents of macerated roses and violets, vegetal aromas of fern, forest undergrowth, and humus, followed by ripe red fruit of cherries and blackberries, with a base of licorice root and dark spices. On the palate, it displays a lean and supple body, with substantial acidity and a balanced tannic texture.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 2009
- Oenologist: Attilio Pagli
- Bottles produced: 40.000
- Hectares: 7
The vines stretch over about 4 hectares of land with excellent soil. Shortly after beginning I purchased another two-hectare vineyard that produces top-quality white grapes, (mostly Vermentino) in the "Le Fornacelle" area. Read more
| Name | Fabio Motta Bolgheri Rosso Pievi 2023 |
|---|---|
| Type | Red green still |
| Denomination | Bolgheri DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 50% Merlot, 25% Cabernet Sauvignon, 25% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Fabio Motta |
| Origin | Bolgheri |
| Climate | Altitude: 50 m. a.s.l. Exposure: South - West. |
| Soil composition | Sandy - clayey sedimentary. |
| Cultivation system | Guyot |
| Harvest | End of August to end of September |
| Wine making | Grapes picked when fully ripe are fermented exclusively with natural yeasts in cement vats, the cap is submerged manually for the duration of fermentation, which normally takes 2 weeks for each variety. |
| Aging | After racking and spontaneous malolactic fermentation, the wines are normally blended before the end of the year, after which they are aged for a year in unglazed cement vats. After appropriate filtrations, the wine is bottled and remains in the bottle for at least 6 months. |
| Allergens | Contains sulphites |

