Grape blend: 50% Sangiovese, 50% Merlot
Alcohol content: 14%
Acidity: 4.80 g/l
Residual sugars: 0.38 g/l
The first red wine to be bottled, still full of the aromas of grapes, of must, of the winery. It tells the tale of old farming traditions that are still kept alive – luckily! – at the Fattoria, and of the year in which its grapes grew; hot and droughty, but eventually producing healthy, juicy, ripe grapes thanks to the biodynamic methods used, which saved them. As they approached ripening some rain arrived, bringing relief from the heat without doing any damage. The Merlot reached ripeness at the beginning of September, and the Sangiovese about ten days afterwards. The two wines fermented separately: the Merlot for 20 days and the Sangiovese for about 12. After the malolactic fermentation, two weeks before bottling, they were blended together. The very low amount of sulphites added, thanks to the excellent health of the grapes, contributed to increasing the frankness of the wine’s aroma and flavour, as well as enhancing its colour.
Tasting – Colour: dense ruby red, lively and intense with purple highlights. The nose: very vinous, distinct aromas of sweet red fruit such as blackberries and mulberries, with a slight hint of spice. In the mouth: fat, soft despite being very young, with dense but slightly angular tannins at the beginning; fresh.
Wine and Food Pairing – A “seasonal” wine, best enjoyed with genuine seasonal dishes such as roast chestnuts, Ribollita, pasta with chickpeas, vegetable soups, “Carabaccia” (= Tuscan onion soup), Castagnaccio chestnut cake, but also ideal all year round with cold cuts, average age cheeses, spaghetti with tomato sauce, a mixed grill or even salt cod stewed with tomato!