| Histoire |
“Morellino” is the local name for the variety of Sangiovese that grows in Scansano zone (Southern Tuscany). It was granted DOC status back in 1978 and was upgraded to DOCG in 2007. To be labeled Riserva, the Morellino must have spent at least 2 years maturing, one year of which must be spent in oak. This result is a more complex and structured wine with greater depth and aging potential. |
| Emplacement |
Scansano zone. Altitude: 250 m a.s.l. Exposure: south-southwest. |
| Composition du sol |
Calcareus clay, rich in stone. |
| Nombre de plantes par hectare |
5700 |
| Vendanges |
Second week of September. |
| Vinification |
Grapes are harvested by hand during the second half of September. After a soft pressing, the grapes are vinified in stainless steel. Maceration takes place for 20 days with several pump overs to create soft and complex tannins. |
| Affinage |
After fermentation, the wine is moved into french oak barriques for 14 months, then it is bottled without filtering to better develop the character of the Sangiovese. Bottle aging : 10 months. |
| À déguster avec |
An excellent accompaniment to tomato-based pasta dishes and roasted or grilled red meats; or, with the savory Maremma specialty of pasta with a dark, long-cooked sauce of tomato and wild boar. |