Sovana Doc

Link to product report

Sovana Doc wine is produced in the province of Grosseto, and precisely in the townships of Pitignano and Sorano (the actual location of Sovana) and in part of the township of Manciano. This belt of the Maremma plain, overshadowed by Mount Amiata, features a hilly terrain with a consolidated winemaking tradition. The Sovana Doc label, established in 1999, includes the Rosso, Rosso Superiore, Rosato, Aleatico Superiore, Cabernet Sauvignon Superiore, Merlot Superiore and Sangiovese Superiore versions.

How it is consumed

Sovana Doc, in the Rosso version, goes well with such typical dishes as panzanella (bread and tomatoes), crostini toscani (a sort of canapé), Colonnata lard, caciotta toscana cheese, lentil or bean soup, chicken and tripe. It should be served in Bordeaux glasses at a temperature of 16-18°C. The Merlot superiore version is suited for accompanying fiorentina-style steaks, fagioli al fiasco beans and scottiglia. This too should be served in Bordeaux glasses at a temperature of 16-18°C. Finally, the Rosato version of the wine should be served in medium-sized wide-mouthed tulip-shaped stem glasses at 12-14°C. It goes well with crostini alla toscana, Colonnata lard, buristo, caciotta toscana cheese, lentil soup, ribollita soup and arista alla fiorentina (Florentine style roast saddle of pork).

How it is conserved

The rules for perfectly storing this Doc wine envisage that it should be kept in a horizontal position on wooden racks, in a dark place, at a constant temperature ranging from 10 to 15°C. The humidity too should be kept at around 70-75% to prevent the cork from drying.

How it is produced

The production method for Sovana Doc involves, for the Rosso and Merlot superiore versions, grape crushing, followed by must fermentation and maceration together with the pomace. The must is then separated from the solid parts by racking and set up for aging and refining after which the wine is stabilized and bottled. The Merlot superiore version can be called “Riserva” after having been aged in barrels for two years and then in bottles for at least another six months. On the contrary, the production method for the Rosato version of Sovana Doc involves the white fermentation of the red grape variety, i.e. without maceration of the pomace, but with the simple contact of the must (treated with sulphur dioxide) and then racking with the pomace. The production line features state of the art equipment, which break the grapes but not the stems, to avoid the must from receiving too large a quantity of colorings and tannins.

Product report