This Morellino 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. On the palate, it is soft and full-bodied with lively but well integrated tannins and a pleasant freshness; it shows off an agile but not trivial drink, which can well accompany dishes such as the classic Tuscan steak or the pici with white ragù as well as pappardelle with hare ragù.




  • Grape variety :  Sangiovese (85%) and Syrah (15%)
  • Soils : Sandy with a good presence of skeleton rich in marl
  • Vineyard exposure : north-east
  • Altitude : 150m above sea level
  • Surface area of the vineyards : 7,5 ha
  • Planting year : 1998/2019
  • Training system : Guyot
  • Number of plants per hectare : 4600
  • Yield of grapes per hectare : 70q
  • Harvest and vinification : The grapes are harvested manually in small boxes in the first half of September; some plots are harvested slightly earlier to preserve the acidity of the grapes, others later to ensure the best phenolic maturity. The temperature of the bunches is brought, through storage in a cold room, to about 12 ° C. Once de-stemmed but not pressed, the grapes are placed in steel tanks to carry out a first cold maceration of two or three days followed by spontaneous fermentation lasting about seven days. The malolactic fermentation and the subsequent refinement take place in vitrified concrete tanks where the wine will remain until March, at the time of bottling; before being put on sale, the wine will rest for a month in the bottle.
  • Percentage of alcohol by volume : 13,5%
  • Recommended serving temperature : 16-18 ° C

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