Maremma, the coastal area of Southern Tuscany, is revealing its great potential for producing fine wines, and “I Massi” di Mandorlaia makes the case.
Sangiovese, the backbone of Morellino, demonstrates power and elegance. Small percentages of Alicante, Merlot and Cabernet lent lushness.
Grape Varieties: |
Sangiovese 85%, Alicante, Merlot, Cabernet 15%. |
Wine Making Process: |
fermentation in stainless steel vats at controlled temperature
of 28-29°C, 15-18 days maceration. |
Maturazione-Affinamento : |
in vats for 8-10 months and partly in French oak barriques
for 4 to 6 months then in bottle. |
Grado Alcolico : |
13.5 – 14.5 % |
Note di Degustazione : |
dark intense purple color. Complex spicy and mineral
notes lead to fruity aromas, round body, light acidic note well
armonized with powerful acohol. Nice balsamic nose finish. |
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