Maremma, the coastal area of Southern Tuscany, once known only as grazing land, is now revealing its great potential for producing fine wines, and Massi di Mandorlaia makes the case. Sangiovese which is the backbone of Morellino demonstrates here power and elegance. Smaller percentages of Alicante, Merlot and Cabernet lent lushness to the wine.
Elevation-Exposure : 200-320 m (650-1050 ft) a.s.l.-South-west
Soil : Mainly sandy loamy soil, (locally called ''terrenello'') and, in the upper part, heavier texture clay-sandy soil (called ''terrengrosso'') over a well drained bedrock. Arid climate, hot summer, with ample - day/night - temperature variations and permanent sea breeze.
Training System : Cordon trained, short spur pruned.
Vines per Hectare : 5000-7200
Grape Varieties : Sangiovese 85%, Alicante, Merlot, Cabernet 15%.
Harvest : Depending on variety. Merlot: September 5th to 15th; Sangiovese and Alicante: September 15th to Oct 10th. Cabernet: September 25th to October 15th.
Wine Making : In vats at controlled temperature at 28-29°C (82-84°F) and 15-18 days maceration.
Maturing : In vats, then 6 months in French and American oak barriques
Tasting Notes : Color: dark intense purple.
Nose: complex aromas. Spicy and mineral notes lead to fruity aromas such as bilberry and red currant with a nice nose finish of balsamic notes.
Taste: impressive full round body, light acidic note well armonized with powerful acohol. This, combined with soft but structured and balanced tannins ends up in a luscious wine. The finish lasts and lasts.