Product Description:

"Rustic, robust, juicy and delicious! Amazing for the price. Perfect for pizza or lasagna. Bring it (to my house)." - Natalie MacLean on the 2012 Roggiano Morellino Di Scansano

The Chicago Tribune had a great article on Morellino a while back:
"I find Morellino to be one of the more aromatic of Tuscan sangiovese, with its come-hither scents of ripe, dark cherry and sometimes lavender, tobacco leaf or wet stone ... One key to getting at the quality of a region's wine is to see how much of it is kept inside its borders and consumed near home base. The assumption being, of course, that one keeps the better stuff "in the family." The Tuscans export only 25 percent of Morellino di Scansano; very little gets to the U.S. Also noteworthy: Morellino is quite the wine these days at trattorie in Rome and Milan." - Bill St John - Chicago Tribune (Click here to read the full article)

Winery Tasting Notes
Morellino di Scansano Roggiano is a rich ruby red, with lively purple highlights. The bouquet is full of character and pleasantness, width and depth, with fruity, floral and spicy notes mixed with hints of underwood. The pleasantness on the palate is completed by persistence and balance: the tannins are well defined but elegant, subtle and balanced, together with the freshness, by a fruity roundness.

Importer Notes
"Deep ruby-red color. Fruity scents follow one another and intertwine with floral tones of cherry, violet, fruits of the forest and plum together with spicy accents. A complex dry, warm, well-rounded flavor with elegant tannins and lasting finish.

From the coast up to Scansano, historically the most suited hilly areas of the Maremma. The vines grow in naturally sandy and muddy soil at an average altitude of 590ft ASL. The ripening of the Sangiovese grapes is earlier than other areas in Tuscany. The best grapes are harvested in late September and fermentation is carried out in stainlesssteel vats at controlled temperatures. Refining is in bottles for a minimum of three months."

Fermentation
Once the perfect phenolic maturity is reached, grapes are harvested and preserved with carbonic snow. Hot maceration (35°C) for 12 hours with following fermentation at controlled temperature (max 27°C). Drawing off after 7 days of fermentation on the skins. Refining on fine lees until the malolactic fermentation is completed in November.