Grapes: 100 % from our oldest Alicante vineyards.

Drying of the grapes: the harvest occurs at least 15 days later than that of normal grapes, at which point the grapes are transferred to a “fruttaio.” In this room, air circulates freely through boxes containing the grapes, while temperature and humidity never exceed 19°C and 50 % respectively. After drying a month in these conditions, the
original weight of the grapes has been reduced by approximately 30%.

Vinification: Grapes are transferred as they are, including stems,  to small, open, oak barrels with natural yeasts and without temperature control. Punching down of the skins is done manually, and the fermentation is stopped by taking the temperature down to 5°C when the alcohol cont. is about 13,5 % and the sugar content 130 gr/L. The wine is then moved into second year barrels for about 4 months and bottled in 375 ml bottles after the fining process and a sterile filtration.

The wine is 100% Alicante, a variety typical to many local vineyards, (together with Sangiovese). Traditionally, these two grapes are blended to make Morellino di Scansano (at least 85% Sangiovese). Here, we have taken Alicante on its own and put it centre-stage, where it can show off notes of elderflower, sun-dried tomato, liquorice, chocolate and spices, finely woven tannins and a fascinating inky colour. Drink it with chocolate or strong cheese to discover its personality at its best. This is a very labour-intensive, hand-made wine and so very few bottles are made. This rare wine is only for those seeking something very special indeed.

Bott. produced: 1000 of 375 ml

 

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