| Chianti The Badia di Morrona is located in the Pisan hills (Colline Pisane) between Pisa and Florence and is one of the four badie or monasteries founded by the count of Fucecchio. The monastery dates back to the 11th century when it was run by Benedictine monks. It is a large estate dedicated both to farming and viticulture. The estate represents the perfect marriage between tradition and modern technology in the production of its wines and olive oil. In fact the current owners have recently completed building a new winery. Not only Chianti DOCG vines are grown but also Cabernet Sauvignon, Cabernet Franc, Merlot, Shiraz, Chardonnay and Sauvignon Blanc. Though the estate is relatively large, all grapes are harvested by hand. |
| Badia di Morrona Website |
| Chianti - I Sodi del Paretaio |
| This wine comes from various estate vineyards all enjoying south or south-eastern exposures. 90% Sangiovese is blended with 5% Cabernet and 5% Merlot. Densely planted to 5600 plants per hectare, the vines grow in sandy limestone-rich soils. The grapes are macerated for over a week and vinified in steel or concrete vats. Deep red ruby with fresh fruit, mineral and floral aromas. Red berry fruits dominate the palate with well-integrated acidity and tannins. Beautifully balanced. |
| Taneto - IGT Toscana Rosso |
| Taneto is a Super-value Super-Tuscan, blended from 50% Cabernet Sauvignon, 30% Sangiovese and 20% Merlot. From calcareous soils, the vines are low yielding and densely planted. Maceration of the bunches takes place over 10 days after which the wine is aged in French barrels for 12 months and left in the bottle for another 5 months before release. Intense garnet color and pronounced aromas of cherries and currants with herbal notes. Full-bodied and dense, the texture is velvety and elegant. |
| Vigna Alta – Colli Etruria Centrale Rosso |
| This is one of the estate’s top cuvées. It is 100% old vine Sangiovese aged in French barrels for 15 months after a 2 week maceration. The wines develop for an additional 10 months in bottle before release. All the grapes come from a single parcel on the highest portion of the hillside, with deep soils made up of limestone and clay. This wine is intense yet elegant, showing a full palate of plum and cherry flavors and a long, fruit-filled finish. |
| N’Antia – IGT Toscana Rosso |
| N’Antia represents the estate’s top Super-Tuscan from a single-vineyard blend of equal parts Cabernet Sauvignon and Sangiovese with 20% Merlot. The Cabernet thrives in the alluvial-clay soils of the densely-planted N’Antia vineyard. This is typically the last vineyard to be harvested, yielding grapes of exceptional ripeness and balance. A long maceration is followed by ageing 18 months in French barrels and 10 months in bottle before release. Layered aromas of ripe, red fruits yield to spicy, black pepper notes. Deep, warm red fruits on the palate, lushly textured and rich with soft tannins and a very long finish. |
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