MORELLINO DI SCANSANO DOCG
Production area
Near Montemerano (330mt above sea level) next to Saturnia Spa, at the meeting point between the areas of the denomination of origin of Morellino di Scansano and Bianco di Pitigliano, both of which are Maremma wines.
Grapes and their vinification
Made from Sangiovese grapes (in the area, called Morellino) and a small quantity of Malvasia nera and Alicante grapes, the "Nero" is vinified with skins for at least 10 days.
Organolepetic test
Result of the tasting at 18°C:
COLOUR: ruby red with violet highlights.
BOUQUET: intense, vinous, considerable scent of fresh fruit salad with cherries.
FLAVOUR: full-flavoured though still young; slightly tannic, it is harmoniously caressing and balanced with the right aromatic persistence.
DEVELOPMENT: ready, it will be at its best 2/3 years after harvest.
Gastronomic matchings
Its particular fresh taste makes it eclectic. Best served with red meat, game, Maremma dishes and semi-seasoned sheep cheese.
Production characteristics
GRAPE BLEND: Sangiovese, Malvasia nera and Alicante.
SUGAR CONTENT AT HARVEST: 19-20°.
ACIDITY: 6,00.
FERMENTATION: tumultuous for 10 days.
AGING: in hl. 5,5 casks.
ALCOHOL CONTENT: 12,5-13.
