Grape blend: 100% Sangiovese
Alcohol content: 7% vol
Acidity: 5.07 g/l
Residual sugars: 107 g/l
No longer must, not yet wine... we seize the “fleeting” moment to transform fermenting grape must into a fresh, light, fruity, bubbly delight with a beautiful bright red colour. In the past, only those who visited the winery during the period in which must was produced could taste the “almost wine”, tapped directly from the fermentation vats, and therefore appreciate the natural sweetness of the grapes and the more ephemeral aromas. To capture all of this in a bottle, the Viallini came up with the idea of pasteurising this nectar – heat blocks the activity of the yeasts. The hot and dry 2024 season didn’t provide the bunches of Sangiovese with any abundant rainfall until late summer. For this wine, in particular, the harvest took place after the grapes had “quenched their thirst”. Pressing – of the whole bunches – was very delicate and the must was kept at 0 °C. Two weeks before bottling, the temperature was raised to start fermentation. As soon as an alcohol content of 7% vol. was reached, the process was stopped and, without adding any sulphites – something that further enhances the lively colour and fruity freshness – the Mostovino was bottled.
Tasting – Colour: light blood-red with tinges of magenta; opalescent reflections given by the fine lees that will settle in the bottom of the bottle. The nose: small red fruits, blueberry, raspberry sorbet and a hint of spice. In the mouth: effervescent, pleasantly fresh and highly aromatic.
Wine and Food Pairing – It makes an excellent aperitif with fried sage leaves and “olive ascolane” (= fried stuffed olives), with focaccia and cold cuts, as well as with fresh pecorino cheese and fruit (figs, grapes, pears). At the table it goes well with delights such as “arancini” and aubergine Parmigiana, or with... pizza!