| History |
The Morellino variety, technically defined as "a strain" of the much more renowned Sanvgiovese, is cultivated in the Maremma area, particularly in the area of Scansano, which is famous for its DOCG. Legend has it that the vine derives its name from the dark color of the peel (tending to dark) similar to the color of Maremmani horses' mantle, typical of the area of production. The position in the south of Tuscany and the proximity to the Tyrrhenian Sea give warm stiff growth which allow the grapes to mature fully and to develop high sugar levels. The result is full-bodied wines, solid and complex but not "difficult" to appreciate as sometimes happens for many supertuscans. Despite the acknowledgments and preferences accorded to this variety, the Morellino still escapes the great masses and remains in fact one of the "perlenascoste" of Tuscan enology. The Morellino Riserva has spent at least 2 years in refining at least 1 in wood. The result is a more mature wine compared to the classic version, with greater complexity and great aging potential. |
| Origin |
Magliano in Touscany (GR) |
| Climate |
Altitude: 250 m. s.l.m. Exposure: south east. |
| Vinification |
The hand picking is followed by a soft pressing and a maceration on the skins of about 20 days with continuous pumping over to extract the metal component in the best possible way. After fermentation, the wine is transferred to French oak barriques, remaining for about 14 months. To maintain the characteristics of this fruit unchanged, it is bottled without prior filtration. |
| Ageing |
Barrique 14 months, bottle 10 months. |
| Pairing |
Sehr gut passt er zu gebratenem rotem Fleisch, wie Steaks, Lammkoteletten oder toskanischer Rosticciana. Es lohnt sich ihn mit Nudeln mit Wildschweinsoße zu verkosten, eine typische Spezialität der Maremma-Gegend. |