Morellino di Scansano Red Wine Adel

Morellino di Scansano Red Wine 2013 750ml

Pickup in-store and get 8% off (not applicable to sale items). Delivery ($60min) within 2 miles of store. we cannot ship to AL, AK, AR, DE, HI, IL, IA, KY, MD ME, MI, MS, MT, NM, ND, OK,PA, SD, TN, TX, UT, VA, WI


$20.51

The red ruby colour with purple reflections brightens up the glass and wraps it up thanks to its good consistency.
At the nose, the perfumes of red fruits and violets evolve into balsamic scents.

In the mouth, the acidity is well balanced by the rotund and embracing tannins. The body is of good depth and it is accompanied by a distinguished richness.
A wine which is rather persistent, and therefore maintains the red fruits and balsamic aromas that are initially spotted with the sense of smell. 

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SKU: 7-30586 Categories: , , Tags: , , ,

Description

Cuvee predominated by Sangiovese, to which are added Alicante and Malvasia Nera, Morellino di Scansano is a young red wine, soft and fruity. Elisabetta’s rst harvest was in 1985 and since then Morellino has always followed the winery, constantly and fully expressing and representing the territory. 

Additional information

Weight 2 lbs
Wine Specs:

Grape Variety: Sangiovese, Alicante, Malvasia Nera Vineyard area: 30 hectares
Altitude: 250 meters above sea level
Position of Vineyards: Southwest
Type of Soil: The soils are of different composition but a large part is of sandstone origin, rich of stones and little clay
Cultivation System: Mainly spur pruning Implantation Density: between 3,750 plants/hectare
and 6,250 plants/hectare, depending on the age of the plot and the terrain
Data di impianto: From the 70’s for the older implantations, until 2002 for the most recent ones Grape Output/Hectare: 70/90 hundreds of kilos Harvest Period: from the end of September to mid October
Winemaking: the vinification takes place in steel tanks at controlled temperature of 27oC max. The malolactic fermentation happens in inox. After clari cation and ltration the wine is put on the market the May following the harvest.
Food Pairing:

Perfect for first courses with elaborate and rich sauces and for second courses with meat, mainly those typical of the Maremma cuisine.

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