Spineto Morellino


Denominazione di Origine Controllata e Garantita

Historical notes

The Morellino di Scansano has reach his first DOC appellation in the 1978, and then with the first Gambero Rosso three glasses by the Erik Banti’s Ciabatta, became one of the most successful Tuscan wine terroirs with amazing investments made in this part of southern west Tuscany close by the Tyrrhenian sea made by the most important Italian winemakers.
From 2007 vintage the Morellino became a DOCG appellation.

Blend and wine making

Grapes selection: 85% – 90 % Sangiovese, the rest of grapes depend from the vintage; Normally we used Merlot, or Ciliegiolo, Cabernet Sauvignon, Alicante ( better known as Grenache in France or Garnaca in Spain.
Harvest starts in mid September with the merlot, then with the Alicante and two weeks later with Cabernet Sauvignon and Sangiovese.
All grape varietals are fermented separately and process has been made at controlled temperature of 70° F. over the skins for approx. 15 days, for the best possible extraction of polyphenols.
After three months wine varietals are assembled and aged in stainless steel tanks. The Morellino is bottled not before one year from the harvest.

Organoleptic test

COLOUR: clear, bright ruby red with violet reflexes.
AROMA: heady, lightly fruity, with hints of black cherries and violets.
FLAVOUR: dry, tangy, lightly tannic with good balance, body and lingering aromas, impressive his long persistence.
AGEING: ready to drink, will improve if aged for more than 6 years and more.

Serving with food

The Morellino is a very eclectic wine and match very well with fish cooked in oven or grilled, light pasta dishes, white and red meats and soft cheeses as fresh pecorino.
Main analytic data of the 2015 harvest: 14,72 by vol., PH 3,65, dry estracts 35,2, total acidity 5,5.