Morellino di Scansano DOCG Organic

In the Tuscan Maremma, on sandy soils rich in galestro, Podere Casina cultivates Sangiovese with a care that is evident in the glass. Their Morellino di Scansano DOCG is a territorial red: a blend of Sangiovese (85%) and Syrah (15%) that honestly tells the character of the Maremma — sunny, direct, with a freshness that northern reds lack.

Harvest is manual into crates in the first half of September, with some plots picked early to preserve acidity and others later to ensure phenolic maturity. The bunches are brought to 12°C in a cold room before destemming — a cold maceration of 2-3 days, followed by spontaneous fermentation for about 7 days. Aging takes place in vitrified cement tanks until March, then one month in bottle before release. A respectful vinification that preserves the fruit and freshness of the grape.

Bright ruby red in color. On the nose, small red and black forest fruits, ripe cherry, pomegranate, fresh violet, and black pepper. On the palate, soft and full-bodied, with lively but well-integrated tannins and a pleasant freshness.

Grape Variety: Sangiovese 85% + Syrah 15% | Alcohol: 12.5% | Format: 0.75 l | Serving Temperature: 16–18°C
Vinification: Manual harvest in crates in the first half of September. Cooling to 12°C. Cold maceration 2-3 days + spontaneous fermentation ~7 days. Aging in vitrified cement until March + 1 month in bottle.

Color: Bright ruby red

Aroma: Opens on the nose with notes of small red and black forest fruits interspersed with notes of cherry and pomegranate, as well as aromas of fresh violet and black pepper

Taste: Offers a soft and full-bodied palate with lively but well-integrated tannins and a pleasant freshness

Pairings: Can accompany dishes such as classic Tuscan steak or pici with white ragu, as well as pappardelle with hare ragu

Grape Variety: Sangiovese (85%) and Syrah (15%)

Alcohol: 12.5%

Serving Temperature: 16°÷18° C

Format: 0.75 l

Vinification: Grapes are hand-picked into small crates in the first half of September; some plots are harvested slightly early to preserve the acidity of the grapes, others later to ensure optimal phenolic maturity. The temperature of the bunches is brought to approximately 12°C by storing them in a cold room. Once destemmed but not crushed, the grapes are placed in steel tanks for an initial cold maceration of two or three days, followed by spontaneous fermentation lasting approximately seven days. Malolactic fermentation and subsequent aging take place in vitrified cement tanks where the wine remains until March, at bottling; before release, the wine rests for one month in bottle.

Recommended for

For those who love Tuscan reds with character but without the demanding structure of a Brunello or Chianti Classico Riserva. Morellino di Scansano is the red of the Maremma — sunnier and more direct than Chianti reds, with a freshness that makes it versatile at the table. It's the right choice for those who want a quality Tuscan Sangiovese without having to wait years before opening it.

When to drink it

It is already enjoyable today, but has all the characteristics to evolve well over the next 3-5 years. uncork it with a Florentine steak, pici with ragu, or pappardelle with hare. Serve at 16-18°C, no decanting needed.

Taste characteristics

Soft and full-bodied, with lively but perfectly integrated tannins that never tire. Freshness is its strong point — Maremma Sangiovese has a natural acidity that cleanses the palate and invites another sip. Syrah adds spice and depth without overpowering the fruit.

Why we chose this wine

Because Podere Casina works the Maremma with a precision that is felt in every detail: manual harvest in crates, cooling of the grapes, cold maceration, spontaneous fermentation, aging in cement. An artisanal vinification that respects the fruit and tells the story of the territory. We chose it because Morellino di Scansano is one of the most underrated Tuscan reds — and this one from Podere Casina shows why it deserves more attention.

Frequently asked questions

What dishes does Morellino di Scansano pair with?
Florentine steak, pici with white ragu, pappardelle with hare, wild boar stew, aged Tuscan cheeses. It is the ideal red for Tuscan meat cuisine.

How long does it keep?
3-5 years from harvest under ideal conditions. It is already enjoyable young, but gains complexity with a few years in bottle.

What is Morellino di Scansano?
A Tuscan DOCG in the Grosseto Maremma, produced mainly from Sangiovese (minimum 85%). The name "Morellino" is the local name for Sangiovese in this area — a grape that here expresses a sunnier and less tannic version than in Chianti.