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LE MORINE ROMAGNA DOC SANGIOVESE SUPERIORE
Sangiovese Superiore Le Morine from Fattoria Monticino Rosso is unique, with intriguing aromas and a remarkable structure , but of extreme delicacy. The nervous character is expressed through the freshness of the fruit, in addition to the nuances of spices and flowers , which help to create a fascinating symphony , which are the background of intense tannins , but of great finesse.
Tasting
Opening of fruit in alcohol and herbs. It is intense with small stretch and minerals with a remarkable persistence . The aromas emerging expenses, are drawn with great precision , the plot of sensation gets more intriguing by memories of red fruit . Small red berries mingle with flavors of wild strawberries mottled by eucalyptus.
The taste left on the palat is important, keeping qualities of the fullness of the body, showing great agility and balance. The acidity tickles the palate and paints a fresco where tannin and flavor alternate masterfully . The persistence in the mouth is incredible returns in the form of espresso and mint. A wine that is not afraid of a long aging complex , which deserves to be drunk on special occasions.
Aromas
Ripe plums , blackberries, black cherries , hints of raspberry , cherries, irises, roses, withered violets , spices , eucalyptus, thyme , cocoa, graphite.
Pairings
Meat dishes , roasted and processed fillets with herbs , hard cheese hard cheese , baked pasta with meat sauce, braised meats, stews and succulent meats .
Serving Suggestions
Serving temperature: -20 ° C to 18 large glasses for red aged wine.
The Sangiovese grape is the master of the lands in Romagna . This particular variety is well adapted to the microclimate and the shape of the land of hills with results of considerable thickness. It seems that the Sangiovese was already known to the Etruscans and has spread in Central and followed the trade routes. Another myth has it that the name derives from sanguis Jovis , the blood of Jove , a name given from one capuchin friar of the monastery in the town of Sant’Arcangelo di Romagna , near Mount Jupiter, during a banquet in honor of Pope Leo XII, who asked as it was called the delicious nectar that the friars had served . The first reliable source that speaks of Sangiogheto and Sangioveto is Gainvettorio Soderini , sixteenth-century gentleman . ” Juicy Grape and very full of wine ,” he says , ” What never fails “, but also dangerous, because it is easy to make vinegar. The latest ampelographic discoveries made by Vouillamoz confirm that Ciliegiolo and Calabrese Montenuovo are parents of Sangiovese.
The grapes are harvested by hand and placed in small boxes are taken to the cellar, where they are immediately de-stemmed and crushed. The juice together with the skins is fermented in stainless steel vats, using the temperature control. The maceration is long, usually lasts three weeks, to be able to extract the full potential from the skins. After racking, stop in French oak barrels of first and second passage for a minimum of 12 months and then another 6 months of aging in bottle..
SANGIOVESE IMAGES
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