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Hidden Tuscany Rating
Morellino di Scansano DOCG de Scansano, Sangiovese avec une touche de Ciliegiolo, vinification et élevage détaillés, à 12,40 €. Aucune distinction ni mention de bio ne vient confirmer le niveau, et les accords restent tournés vers les viandes rouges.
Morellino di Scansano DOCG, Sangiovese complété d'une touche de Ciliegiolo, zone de Scansano nommée : ancrage toscan précis et cohérent avec l'appellation.
Aucune distinction ni guide mentionné, producteur non attesté par un texte : absence d'information, pas un défaut, note maintenue dans la fourchette neutre.
À 12,40 € (prix barré 13,82 €) pour un Morellino di Scansano DOCG, le tarif reste modéré pour le rang de l'appellation, sans distinction affichée.
Accords précis (carnis rouges, arrosti, formaggi stagionati), profil fruits rouges, épices et notes florales, service à 16-18°C : polyvalence correcte mais limitée aux plats structurés.
Producteur nommé et situé à Scansano ; macération à 35°C 12 h, fermentation à 27°C avec 7 jours sur peaux, élevage minimum 1 an : pratiques détaillées, sans mention de bio.
Independent rating, calculated from the property's public information and traveler reviews. Commissions received on bookings are not included in the rating.
Comment on noteThe wine
Today I invite you to an intimate encounter with a wine that embodies the spirit of Tuscan Maremma. Roggiano, a Morellino di Scansano DOCG, is far more than a simple bottle; it is a story of sun, earth and passion, a pure expression of its terroir.
This journey takes us to Scansano, in the heart of the Maremma Grossetana, where the Vignaioli Morellino di Scansano estate perpetuates a winemaking tradition rooted in history. It is here, on these sun-drenched lands, that Morellino is born, an affectionate name given to the local Sangiovese. Roggiano is mainly crafted from this emblematic grape variety, complemented by a touch of Ciliegiolo, bringing a characteristic fruity nuance.
The vinification of this wine is a precise art. It begins with a maceration of the skins at a controlled temperature of 35°C for 12 hours, allowing a gentle extraction of aromas and color. This is followed by fermentation at a maximum temperature of 27°C, with prolonged contact of 7 days with the skins. The aging then continues on fine lees until malolactic fermentation, after which the wine rests for at least 3 months in the bottle before being offered for tasting. Its robe, an intense ruby red, catches the eye. On the nose, it unfolds ample and generous aromas, in which you will easily recognize notes of ripe fruit and spices, enhanced by subtle floral touches. On the palate, Roggiano surprises with its roundness and balance, offering a most pleasant tasting experience.
This Morellino di Scansano is a true culinary chameleon. I highly recommend it with charcuterie antipasti, where its fruity and spicy aromas will harmonize perfectly. It will also be an excellent partner for flavorful first courses, such as pasta with rich sauces. But it is with arrosti and grilled red meats that it reveals all its splendor, its soft tannins and beautiful structure balancing the power of the flavors. Let yourself be tempted by this Tuscan authenticity, a glass of Roggiano in hand, and savor every moment.
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