Grapes: Sangiovese 95%, Alicante 5%
Training system: spurred cordon and guyot
Vine density: 3500-4500 plants / hectare
Type of soil: varying, mostly sandy and rich of silt
Altitude: 250-300 mt above sea level
Age of vines: 10-20 years
Harvest period: end of September
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.
Maturation: in stainless steel tanks for 4 months on fine lees.
Refining: in bottle for at least 3 months.
Ageing potential: good when young, it lets its light shine 2-3 years after the vintage.
Description: 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.
Food pairing: with rich pasta dishes and red meat or game main dishes.
Serving temperature: 16-18°C
Recommended glass: a large Bordeaux-style glass.