Area of productionNearby Montemerano (330 metres above sea level) close to Terme di Saturnia, at the meeting point between the areas of the denomination of origin of Morellino di Scansano and Bianco di Pitigliano, both Maremma wines.
Grapes and fermentation
The "Bracaleta" is produced with Sangioveto grapes (in this area named Morellino), a small quantity of Malvasia nera and Alicante,. Fermentation on the skins for at least 15 days. "Bracaleta" is a field selection and it ages in small 5,5 hl Slavonian durmast barrels. The accuracy during its production creates a perfect nose-palat symmetry.
Organoleptic exam
Result of the tasting at 18°C:
COLOUR: ruby red with rosé highlights.
AROMA: intense, ethereal and elegant, its bouquet is full of currant jam with a slight scent of tannin. Taste: dry, full-flavoured ,tannic, harmoniously generous and with a remarkably aromatic length.
DEVELOPMENT: it can age well for at least 5-6 years after vintage.
Gastronomic combinations
Serve it with red meat and substantial cuisine.
Characteristics
GRAPE VARIETIES: Sangiovese, Malvasia nera and Alicante.
SUGAR CONTENT ON VINTAGE: 20-21°.
ACIDITY: 6,00.
FERMENTATION: tumultuous on the skins for 15 days.
AGEING: in hl. 5,5 barrels.
ALCOHOLIC DEGREE: 13-13,5.