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Nero
Morellino di Scansano 13% |
Area
of production
Nearby Montemerano (330 metres above sea level) close to Terme
di Saturnia, at the meeting point between the areas of the denomination
of origin of Morellino di Scansano and Bianco di Pitigliano,
both Maremma wines.
Grapes
and fermentation
The "Nero" is produced with Sangioveto grapes (in
this area named Morellino), a small quantity of Malvasia nera
and Alicante,. Fermentation on the skins for 10 days. .
Organoleptic
exam
Result of
the tasting at 18°C:
COLOUR:
ruby red with violet highlights.
AROMA:
intense, vinous, remarkable scent of fresh fruit salad with
a prevalence of cherries.
TASTE:
full
flavoured although young; a little tannic, it is harmoniously
caressing and balanced; it has a correct aromatic length .
DEVELOPMENT:
ready,
it will be at its best 2 or 3 years after vintage.
Gastronomic
combinations
Its peculiar fresh-tasting makes it very eclectic. It gives
its best when served with red meat, game, Maremma dishes and
half-matured pecorino cheese.
Caratteristiche
di produzione
GRAPE VARIETIES:
Sangiovese, Malvasia nera and Alicante.
SUGAR CONTENT
ON VINTAGE:
19-20°.
ACIDITY:
6,00.
FERMENTATION:
tumultuous for 10 days.
AGEING:
in hl. 5,5 barrels.
ALCOHOLIC DEGREE:
12,5-13.
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