This is probably the most characteristic wine from the Maremma area.
It originates from the ancient populations of the area, the Etruscans and Romans, who had already begun cultivating vine, producing wine and experimenting with wine-making techniques that are still used today to make great wines. Keeping the vines very close to the ground is a technique used for quality wines, such as Morellino.
Morellino di Scansano is ideal with structured red meat dishes, but also with legume soups and especially with long-aged cheese. Made with at least 85% Sangiovese grapes and other red varieties, it is also authorized by the province of Grosseto. Morellino di Scansano, which is ruby red with garnet hues as it ages, is a dry, austere, warm and slightly tannic wine, with an ethereal, intense, pleasant and elegant nose.
Fonteblanda area, the vines are 150 m above sea level. Slm
85% Sangiovese and Merlot.
After the initial sorting in the fields, the grapes are macerated at controlled temperature for 20-25 days. At the beginning of the spring, it begins the refinement phase in oak barrels.
Throughout the entire meal but ideally with red meat or cheese.
Intense ruby red with purple reflections.
Intense and persistent, with notes of ripe fruit and an elegant hint of vanilla.
Slightly tannic, excellent longevity.