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LE MORINE RISERVA ROMAGNA DOC SANGIOVESE SUPERIORE RISERVA
Sangiovese Riserva from Fattoria Monticino Rosso is born from our will to draw the best our hills have to offer to a grape variety as difficult and noble as the Sangiovese is. We select carefully the most suitable cru of the company, and we only use the best bunches. The vineyards’ old roots are plunged deep in clay soils and benefit from an excellent exposition to the wind, which allows us to cultivate in total respect of nature. To this attention in the vineyard adds an obsessive care in the wine cellar, where the wine ameliorates for two years in new French oak barrels, to enhance the delicacy of our Sangiovese.
Tasting
It seduces the nose with mint, chocolate and eucalyptus, while the fruit is already launched in an evolution on a bed of potpourri laced with spices. It’s impossible not to linger by the edge of the glass to take in its perfume: so refined is the complexity that develops while offering instants of alpine herbs, ripe red fruit, spices and flowers.
After a few minutes the scents become more definite, they earn depth. The olfactory balance enriches with mineral undertones, and adds suggestions of roses, pansies and iris.
The body is majestic, but in mouth goes by with extreme finesse, helped by a good freshness that follows the wine from the beginning till the end, with peaks of sapidity emerging at times. Tannins are gushing, fine and well distributed between flowery refrains and blueberries.
Aromas
Graphite, plums, marasca cherries, cherries, plum jam, blackberries, blueberries, cocoa, cloves, cinnamon, oak, traces of vanilla, balsamic woods, pine bark, black pepper, eucalyptus
Pairings
Filled pasta, grilled meat, braised beef, fowl, wild boar shin, Peking duck, tagliatelle with truffle, beef stew with juniper, hard seasoned cheeses, oxtail soup, stuffed dove, moussakà.
Serving Suggestions
Tasting temperature: 18-20°C in ample stem glasses for complex vintage red wines
Sangiovese is the master grape variety in the lands of Romagna. This particular variety is well suited for the microclimate and soil composition of the hills in Romagna with excellent results. The Sangiovese seems to have been already popular with the Etruscan civilization, spreading across Italy by following their commercial routes. Another myth has it named after Sanguis Jovies, Zeus’ blood, by a Capuchin monk from the monastery in Sant’Arcangelo di Romagna, during a banquet in honour of Pope Leo XII, who asked what was the name of the delicious nectar the monks had served.
The first reliable source who mentions a Sangiogheto or Sangioveto is Gainvettorio Soderini, a sixteenth-century gentleman. “Juicy vineyard and the fulllest of wine” he tells us, “Which never fails”, but also dangerous, because it easily turns into vinegar. Vouillamoz’s latest morphological discoveries confirm the ancestry of Sangiovese in the Ciliegiolo and Calabrese Montenuovo, a vineyard which escaped extinction purely by chance.
The grapes harvested manually and gathered in small crates, they are brought to the wine cellar, where they are immediately stemmed and pressed. The must, together with the skins, ferments in stainless steel vats, to take advantage of the temperature control. The maceration is long, usually takes three weeks, to extract all the essence and the good the skins have to offer. After the racking, it stays for at least 24 months in new French oak barrels, followed by 12 more months of aging in bottle.
SANGIOVESE IMAGES
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