MORELLINO DI SCANSANO 2007: A REAL RCDO!!!!
First RCDO harvest this September for the Morellino.A great opening, I suppose, seeing the enthusiasm off all the producers (not only of the Morellino) for this 2007 grape Harvest.
The Morellino di Scansano RDO was approved nearly 30 years ago (1978), and just the past 2006, it was promoted RCDO. For those who are not familiar with the acronym (Registered and Certified Designation of Origin) it represent one of the highest rungs in the classification of the Italian wines which, besides holding the RDO mark since at least 5 years, reached particularly from an organoleptic point of view, and won fame on both national and international plane. It’s exactly the case of the Morellino!
But let’s learn some more details about this great red whine. The Morellino zone, in addition to the municipality of Scansano, includes part of Scansano, includes part of following municipalities: Manciano, Magliano in Toscana, Grosseto, Campagnatico, Semproniano, and Roccalbegna. The Disciplinary authorizes the production of two typologies: Morellino di Scansano and Morellino di Scansano Riserva.
MORELLINO DI SCANSANO
It is a Sangiovese-based wine (for a min. of 85%) united to other blackberry-based. Non-aromatic wines whose cultivation is authorized (for a max 15%) This wine is characterized by a ruby red colour tending to garnet red due to the ageing; the smell is intense, fruity with a slightly herbaceous fragrance, of moderate difficulty but extremely fine. It is dry to the mouth, quite warm, correctly tannic with a slightly-bitter final note.
MORELLINO DI SCANSANO Riserva
To be commercialized as Riserva, the Morellino must undergo a phase of refinement lasting a minimum of two years, one of them at least, passed in a preferably oak barrel. The Morellino Riserva has a deep red colour with garnet red shades. It is characterized by persistent smells which remind to red berry and blackberry fruits, as the prune; with the protraction of the refinement, cinnamon and vanilla’s spicy fragrances trend to emerge in the barrel. To the mouth, it largely, lives up to the expectation: dry, hot and with a good body. Tannins are pleasantly softened and smooth, long gustative-olfactory persistence. As far its coupling is concerned, the Morellino can be considerate a table wine, especially coupled with the typical cooking of its origin zone. Well-suited to dishes of medium structure such as Tuscan crostini, meat ragù –based first courses, stews or barbecued meat. The typology ‘Riserva’ suits also very well more structured dishes such as: pappardelle al ragù di cinghiale, game in general, fegatelli or the Morellino-based pot roast.
