Poggio al Toro - Morellino di Scansano riserva DOCG - vino biologico

bottle of Rittochino - organic morellino di scansano

Area of production

The Rittochino is a Reserve Morellino di Scansano, a blend of grapes from our own vineyards cultivated along the principles of organic farming.

Terroir

The vineyard, planted in 1999, is located at an altitude of 400 meters asl, with a west-southwest exposure, on land having a clay loam base which is rather chalky but especially rich in skeletal material.

Varietals

Sangiovese varietal

Plant training system

Spurred cordon

Planting density

5,400 vines per hectare

Production methods

After harvesting, which takes place between the end of September and the first ten days of October, and prior to fermentation, a rapid cold maceration is carried out, followed by the alcoholic fermentation of the crushed grapes which lasts for 15-20 days at controlled temperatures of approximately 28-32º C.

At the same time maceration of the skins is begun, aided by delestaging and milling until the alcoholic fermentation is completed. Processing is suspended during the final phase of the maceration.

At the end of this phase, the wine undergoes malolactic fermentation in 5 hl French oak tonneau.

Aging takes place for 12 months in 30 hl French oak oval barrels.

Bottle refinement takes place for a period of at least 12 months.

Production quantity

The amount is strictly related to the harvest, but never exceeds 4,000 bottles per year.

Tasting notes

Ruby red colour with violet reflections. The wine has full and intense aromas of sour cherries under spirits and forest fruits, with spicy hints of coffee. To the palate it is intense, elegant, with enveloping and soft tannins, full-flavored. Truly persistent in the mouth.

Notes: The particular sloping of the vine rows inspired the name of this wine: Rittochino. In fact, it has become customary to plant the vineyards where the water flow can be controlled by following the steepest sloping of the land.

The wine reaches maturity after 5-6 years, and the peak of maturity is normally between 5-10 years.

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