Italy
QUERCIAROSSA
MORELLINO DOCG RINALDONE DELL’OSA
A hill drenched in light, “glittering” a stretch of vineyards with two enormous oaks right in the middle: we are at the Fattoria Quercegrossa between Magliano in Toscana and the sea of Talamone. An enchanted place, inhabited since the very beginning of our history. Remains from the Bronze Age till the Rinaldone Age have been found here: the so-called Tomba dell’Arciere (Archer Tomb) is next to the cellars of the farm.
The Etruscans dug a necropolis in the limestone rock next to the vineyards, leaving behind wonderful red colored paintings. The Romans too settled in this land; remains of a whole Roman farm, with the main country house and several other houses, were found.
Then the last and, perhaps, most fascinating discover; the remains of an ancient Etruscan vineyard. This land, so rich in history, must keep on living in 2000; here, the Fattoria Quercegrossa was born, with its cellars and its vineyards, where we produce wines with names and structures which bring us back to the history and the strength of this land.
PRODUCTION AREA: Magliano in Toscana
MIXED GRAPES; Sangiovese, Alicame, Ciliegiolo
TERRAIN: Clayey-sandy and clayey-calcareous, shallow and arid; not homogeneous in its physical-chemical characteristics because of the nature itself of the limestone the soil was made from and because of the different conditions it encountered during its process of formation. The soil is rich in limestone, very low in assimilable nitrogen and phosphorous
GROWING SYSTEM: spurred cordon with dug soil
DENSITY: 5000 vines/hectare
VINES/HECTARE: 70 hecrolitres
ALTITUDE: 250 metres
MICROCLIMATE: Typically Mediterranean, characterized by a prolonged dry spell in summer and mild winters, with sporadic frosts. The combination of dry summers with rainy winters is peculiar of the Mediterranean climate. The sea helps determining the climate, which is temperate with limited annual and daily temperature excursions
PRODUCTION PROCESS: Manual harvest when the grapes are fully ripe. Alcoholic fermentation at controlled temperature (less than 28°C) with maceration on the skins for 5-6 days in steel vats. Malolactic fermentation in steel vats
ORGANOLEPTIC PROPERTIES; Colour – intense red ruby; Bouquet – winy, intense, with hims of ripe fruit and soft fruit; Taste – slightly tannic, pleasant on the palate with a well structured body recalling scents of cherry and raspberry
ALCOHOLIC GRADATION: 13,0% VOL.
SERVING TEMPERATURE: 18,0°C
PAIRINGS: grilled meat, pork , ‘acquacotta’, semi-hard cheese.