The Morellino di Scansano, the area's prestigious wine, is a product which is very much appreciated even beyond the national borders. Together with The Brunello di Montalcino and the Chianti wines, it represents the cream of Tuscan wines.
The procedural rules for producing Morellino di Scansano requires the use of Sangiovese grapes which can be combined, up to a maximum of 15%, with other red grape varieties. In its base form, this wine is ruby red in colour, has a winy aroma with hints of fruit, is crisp and sapid, and although it is usually mellow, it can at times be slightly tannic. The Morellino di Scansano "Reserve" has a more intense red colour which tends to become more maroon as it ages, has a fruity aroma (marasca cherry, berries and prunes), with a hint of spice and vanilla.
These characteristics comes from the long maturation process. It lasts for at least two years, one of which in wood casks. The taste is dry, full-bodied and varies from slightly tannic to mellow.
For us at Villa Acquaviva, the Morellino di Scansano is called Nero and Bracaleta.
The Nero di Acquaviva (85% Sangiovese, 5% Malvasia Nera, 5% Alicante and 5% Syrah) is the young Morellino which is left to macerate in its grape skins for at least 15 days. It is then left to mature for 8 months in steel drums and then settle in bottle for another 12 months.
Its particular crispness makes it very eclectic. It's best suited for red meat, wild game, dishes from Maremman tradition and semi-seasoned sheep cheese.
Our Bracaleta, the Morellino di Scansano Reserve, is produced with the same grapes used for the Nero and it too is left to macerate in its grape skins for at least 15 days. The grapes are carefully selected and then the maturation process takes place in 5.5 hl Slavonian Oak casks, where it stays for at least 24 months.
We suggest combining it with red meat or hearty food.
Great is the fortune of he who possesses a good bottle, a good book, and a good friend.
(Molière)
