MORELLINO DI SCANSANO DOCG RED WINE
11,90 €
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Morellino di Scansano Roggiano DOCG is a red wine by Cantina Vignaioli del Morellino di Scansano produced in Tuscany, specifically in Scansano, in the province of Grosseto. Obtained by blending 95% Sangiovese variety and 5% Alicante, this wine is characterised by a ruby red colour with purple-red hues.
The Cantina Vignaioli del Morellino di Scansano offers a selection of high-quality wines basing its production on tradition while employing technology. The lovers of Morellino di Scansano consider it a wine of choice when it comes to their tasting experience.
INGREDIENTS
FOOD EXPIRATION
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CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
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of which sugars
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Salt
TASTING RECOMMENDATIONS
This wine has a pleasant intense bouquet, broad and deep. Specifically, one can recognise floral and fruity notes and light spicy aromas that suggest hints of undergrowth. It is much appreciated for its persistence and balance. It has a fruity roundness and the tannins are well-perceived, but also elegant and balanced.
Morellino di Scansano DOCG goes perfectly with typical dishes of the Tuscan gastronomic tradition such as, for example, pappardelle with wild boar ragù. In fact, we recommend enjoying it with a very tasty first course or as an accompaniment to main courses of red meat or game. Finally, it is an excellent aperitif wine when paired with a platter of cured charcuterie and mixed cheese such as Pecorino Toscano DOP or Provola Affumicata, and fig or mandarin jams.
To savour and perceive all its nuances, Morellino di Scansano DOCG should be served at a temperature of 16° – 18°C in a large Bordeaux-type glass.
WINERY AND VINEYARD
The winery’s vineyards extend for about 600 hectares on the hills around the town of Scansano. To be precise, the vineyards dedicated to the production of Morellino di Scansano are located in the Maremma on the hills from Scansano to the Tyrrhenian Sea. Morellino di Scansano DOCG is obtained from the harvest of grapes at perfect phenolic ripeness, in the first days of October. Only the best bunches are selected. Once the harvest is complete, hot maceration (35°C) takes place for 12 hours, followed by fermentation at a controlled temperature up to a maximum of 27°C. After 7 days of fermentation with the skins, racking, maturation on the fine lees and malolactic fermentation follow. Afterwards, the wine is left to mature in steel for 4 months, followed by bottle ageing for a minimum of 3 months. This wine is very suitable for ageing. In fact, it is excellent when young but is capable of giving its best even 2 or 3 years after the harvest.
