Morellino

Grapes: Sangiovese 90%, Ciliegiolo 10%
Breeding system: spurred cordon and guyot
Plant density: 4500 logs per hectare
Type of soil: variable, mainly arenareo-limousine
Altitude: 350-450 meters s.l.m.
Age of vineyards: 20 years old in Ice Field
Harvest period: late September
Method of fermentation: grapes harvested for perfect phenolic maturation and protected with the use of carbonic snow. Hot maceration (35 ° C) for 12 hours; followed by fermentation at controlled temperature (max 27 ° C). Grain after 7 days of fermentation with the skins. Aging on fine lees until malolactic fermentation (November).
Maturation: in steel for 4 months with fine lees.
Aging: in bottle for at least 3 months.
Aging capacity: classic Morellino di Scansano, good young but able to give the best of it 2-3 years after the harvest.
Description: The Morellino di Scansano Campo al Ghiaccio has a full ruby ​​color, rich in chromatic material, enlivened by purple reflections. The olfactory bouquet is characterized by its character and pleasantness, amplitude and depth, with fruity notes, floral and spicy succulent notes of undergrowth. The enjoyment of the tasting is nothing short of persistence and balance: the tannins are well present but elegant, thin, balanced, along with freshness, with a fruity roundness.
Matching: on tasty dishes.
Serving temperature: 13-15 ° C