Grape blend: Sangiovese, Merlot
Alcohol content: 13.5% vol
Acidity: 5.5 g/l
Residual sugars: 1.08 g/l
This is a rustic, traditional wine, which was drunk in days gone by in mid-winter, not that long after the grape harvest. People used to enjoy – and still do now – the young and floral notes of a red wine that, in the Fattoria’s case, is considerably full-bodied. This year, its grapes almost seemed to come from two different vintages, since the weather conditions changed significantly during the harvest. The bunches of Merlot had small grapes, which weren’t particularly juicy but extremely rich in polyphenols; the Sangiovese grapes, picked 3 weeks later, after the rain, were full of juice, with pronounced acidity but less polyphenols than usual. After fermenting separately (the Merlot underwent longer maceration), thanks to the excellent health of the grapes, it was possible to further reduce the – already very low! – quantity of sulphites added to the blend, favouring the frankness of aromas and flavour as well as the intense colour.
Tasting – Colour: fairly strong purplish red, with violet highlights as the wine rotates in the glass. The nose: pleasantly spiced and balsamic, with a slight note of sweet plum and violets. In the mouth: well-balanced even though young, not overly rich in tannin, soft and consistent in the aftertaste.
Wine and Food Pairing – Traditional Tuscan countryside cooking is what suits it best. Rustic winter dishes such as a “fettunta” (= toasted bread drizzled with olive oil), crostini with white beans (here we use Cannellini), rosemary and Olio Novo, “ribollita”, pasta with chickpeas, creamy Tuscan kale soup, roast chestnuts, squash, onion and sausage risotto, linguine with broccoli and anchovies, cold cuts, cheeses, a mixed grill...
And to finish off? Some nice “Castagnaccio” (= Tuscan chestnut cake).