Podere 414

Morellino Di Scansano 'Podere 414' 2023

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Morellino Di Scansano 'Podere 414' 2023

€16.90

Availability: In stock

SKU

00000617

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Morellino Di Scansano Podere 414 is produced with a blend of 85% Sangiovese and 15% other varietals such as Ciliegiolo, Colorino, Alicante, and Sirah. Vinification is done using traditional methods, in modern concrete vats and small, truncated cone-shaped wooden vats. All the wine is aged for 12 months in small barrels (25 hl) and first- and second-use tonneaux.

Type of wine Red

Specifications Morellino di Scansano DOCG

Body Normal

Region TUSCANY

In summary

Wine list: Morellino

Grape varieties: Sangiovese 85%, Colorino 5% e altri vitigni per il restante 10%

Wooden passage: Long

Alcohol Degree: 14,50%

Country: ITALY

Production area: MAREMMA

Year: 2023

Format: Bottle 75 cl

Bio philosophy: Organic,

Awards & Recognition

Rate Webdivino: Vini premiati Webdivino > 90

88/100

How to taste it

When to drink it: 5-10 years

Serving Temperature: 16-18 °C

Recommended glass: Balloon (mature / structured red) Ballon (rossi maturi / strutturati)

Visual tasting

Clear, deep ruby red in color. Consistent.

Olfactory tasting

Aroma characterized by primary aromas of ripe fruit that integrate with secondary perceptions of spicy tones, discreetly complemented by the woody note.

Taste tasting

On the palate it shows breadth, shoulder and roundness conferred by the docility of the tannins, in the mouth it is clean thanks to a sustained acidity.

What to pair wine with Morellino Di Scansano 'Podere 414' 2023

Morellino Di Scansano Podere 414 pairs well with red meat, semi-mature cheeses, and game.

Contains sulfites.

Description

Morellino Di Scansano Podere 414 is produced with a blend of 85% Sangiovese and 15% other varietals such as Ciliegiolo, Colorino, Alicante, and Sirah. All vineyards are planted at high densities (approximately 6,500 vines/ha), with the predominant training system being double Guyot, with some bush-trained vineyards. Vinification takes place using traditional methods in modern concrete vats and small, truncated cone-shaped wooden vats. Native yeasts (pied de cuve) are used, along with extended maceration on the skins (15-20 days) at controlled temperatures of 27-29°C. Polyphenol extraction is achieved through frequent pumping over and de-stemming, performed exclusively by hand. All the wine is aged in wood for 12 months in small (25 hl) barrels and first- and second-use tonneaux.