Morellino di Scansano Doc

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Morellino di Scansano is one of the most famous Tuscan red wines and certainly the most typical of the Maremma. It is produced in the hilly area of the province of Grosseto between the Ombrone and Albegna rivers. As long ago as the Middle Ages provisions were issued to protect the cultivation of vines, already recognised as fundamental for the local economy and favoured by the excellent paedoclimatic conditions. In the course of the last decades the vine cultivation and eonological techniques in this area have progressively been refined, until obtaining, in 1978, recognition of the controlled denomination of origin that finally ratifies the physical-chemical character and organoleptic value of Morellino di Scansano.

How it is consumed

Morellino di Scansano should be savoured with complex red meat-based dishes, pulse soups and mature cheeses. It should be served in balloon wineglasses at 16-18 °C.

How it is conserved

To conserve the wines of this controlled denomination of origin correctly, they should be stored horizontally on wooden shelves, in dark places, at a constant temperature of 10-15°C. It is also important that humidity be of around 70-75%, to prevent the corks from drying.

How it is produced

During the production of Morellino di Scansano, fermentation of the must is with the marc, that during this phase releases part of the substances contained in it, such as anthocyan and tannin. The phases that follow are the drawing from the vats, which allows the separation of the marc from the must-wine, decanting, refinement and ageing. For the Reserve version compulsory ageing is of two years, one of which preferably in oak casks.

Product report