Morellino di Scansano DOCG Organic

Morellino di Scansano DOCG is an elegant and intense red wine, made from a blend of Sangiovese and Syrah, authentically expressing the character of the Maremma region. On the nose, it releases a rich and harmonious bouquet, featuring red and black berries, ripe cherry, pomegranate, fresh violet, and a subtle hint of black pepper. On the palate, it is soft and full-bodied, with lively yet perfectly integrated tannins and a freshness that lends balance and smoothness to the drink.

The grapes, grown on sandy soils rich in marl, are harvested by hand into crates in the first half of September, following a careful selection of the plots to balance acidity and phenolic ripeness. The careful and respectful vinification process involves cold maceration and spontaneous fermentations, followed by aging in glass-lined concrete tanks until March. Morellino di Scansano DOCG is a magnificent accompaniment to Florentine steak, pici with white ragù, or pappardelle with hare ragù. Served at 16-18°C, it is at its best at the table.

Color: Bright ruby red

Aroma: It opens on the nose with notes of small red and black berries interspersed with notes of cherry and pomegranate as well as aromas of fresh violet and black pepper

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

Pairings: It can accompany dishes such as the classic Tuscan steak or pici with white ragù as well as pappardelle with hare ragù

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

Alcohol: 13.5%

Serving temperature: 16°÷18° C

Format: 0.75 l

Vinification: The grapes are harvested by hand in small crates in the first half of September; some plots are harvested slightly early to preserve the grapes' acidity, others later to ensure optimal phenolic ripeness.
The temperature of the bunches is brought, through storage in a cold room, to around 12°C.
Once destemmed but not crushed, the grapes are placed in steel tanks for an initial cold maceration lasting two or three days, followed by spontaneous fermentation lasting approximately seven days.
Malolactic fermentation and subsequent aging take place in glass-lined concrete tanks, where the wine will remain until bottling in March. Before being released for sale, the wine will rest in the bottle for a month.