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Riserva "Massi di Mandorlaia"
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Morellino di Scansano DOC
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| This is the first wine of " Massi di Mandorlaia " and the most representative of its wine-producing vocation .The specific attentions for the production of "Mandorlaia" Riserva start in the vineyards, where we devote particular care in reducing the production per plant to priviledge concentration. "Mandorlaia" Riserva matures for two years in oak barriques followed by bottle. |
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| Elevation-Exposure : |
250-320 m (650-1050 ft) a.s.l.-South-west |
| Soil : |
Mainly sandy loamy soil , (locally called "terrenello") and , in the upper part , heavier texture clay-sandy soil (called "terrengrosso") over a well drained bedrock. Arid climate , hot summer, with ample -day/night- temperature variations and permanent sea breeze. |
| Training System : |
Cordon trained , short spur pruned |
| Vines per Hectare : |
7200 (2900/acre) |
| Grape Varieties : |
Sangiovese 85% , Alicante , Merlot , Cabernet 15% |
| Harvest : |
Depending on variety : Merlot September 10th to 15th; Sangiovese and Alicante September 15th to Oct.10; Cabernet September 25th to October 15th. |
| Wine Making : |
In vats at controlled temperature at 28-29°C (82-84°F) and 15-18 days maceration |
| Maturing : |
In vats , then 18-24 months in French and American oak barriques . Maturation in bottle for at least two months. |
| Tasting Notes : |
Color: intriguing thickness of the intense ruby color with purple reflex slightly turning to garnet
Nose: complex sents of leather , tobacco and black-berrys. Taste: smooth impressive body sustained by structured and balanced silky tannins . Long sweet finish with fudge and mocha notes . A layered meaty wine |
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