"SCARAFONE" Montecucco ROSSO D.O.C.

Production area

Montecucco Rosso "scarafone" comes from a vineyard plot in the municipality of Cinigiano, close to the area bordering the Orcia River at about mt. 150 above sea level. The vineyard covers about 2 hectares, of which one-third was planted before 1960, while 2-thirds were planted 20 years ago. The limited quantity of grapes per vine, both because of the poor origin of the soil and the winery's philosophy, means that the product obtained is of a superlative level.

Vinification

The grapes are harvested in late September/early October, starting with Sangiovese and followed by Cabernet Sauvignon. The grapes have a good sugar content, good skin thickness and a balanced patrion of anthocyanins and polyphenols. Fermentation continues for about 14 to 16 days. As soon as the wine has been separated from the skins and has exhausted the sugar residues, malolactic fermentation generally begins in steel tanks and is prolonged in contact with the lees until it is transferred to oak barrels. 

Aging

The wine begins its aging in wood after about three months after harvest. The Sangiovese in medium sized barrels (tonneaux), the Cabernet Sauvignon in small barrels and continues for about 12 to 15 months completing its aging and maturation and then goes into bottle. The Blend is composed of 90% Sangiovese and 10% Cabernet Sauvignon and is made at the end of aging.

Organoleptic characteristics

Rosso DOC Scarafone expresses a glass rich in aromas that are readily confirmed on the palate. The vinous color with ruby red reflections mark a wine of excellent structure and perfect balance. It is recommended to be served at a temperature of about 18° in large goblets. Ideal pairing with great red meat dishes, game, roasts, scottiglie.