Dark in color with a lively red berry nose. On the mid palate the wine matches the nose with a vibrant nose of red berries, typical of a sangiovese. It actually too a bit of digging to find out the actual blend which you will find below … On the medium length finish the wine displays some lovely smooth dry tannins. There some nice complexity in the wine with layers of fruit and oaking present. This is definitely more of a drink now wine. The LCBO say Medium bodied and fruity, I’d agree but certainly not a fruit bomb. We paired it with a hearty red sauce based meat spaghetti and it was tailor made for it. I would give it an 88 plus. Definitely another one of the better Sangioveses I’ve had in a bit. A steal at this price!
From the LCBO web site Check Stock:
Le Pupille Morellino di Scansano 2016 VINTAGES#: 455659 $17.95
Image for Le Pupille Morellino di Scansano 2016 from LCBO
Extremely fresh with fine tannins, cedar and walnut character and dark fruits. Some chocolate. Medium body. Lovely fruit. A very tight and refined Morellino. Drink now. Score – 92. (James Suckling, jamessuckling.com, Oct. 20, 2017)
Release Date:February 16, 2019
Bottle Size: 750 mL bottle
Made In: Tuscany, Italy
By: Fattoria Le Pupille
Sugar Content: 4 g/L
Sweetness Descriptor:XD – Extra Dry
Style:Medium-bodied & Fruity
From the Winery’s web site:
Denomination: Morellino di Scansano DOCG
Variety: 85% Sangiovese, 10% Alicante, 5% Ciliegiolo
Alcohol: 13.5% Total Acidity: 5,2 g/L
Vineyards Position: La Carla vineyard (Magliano in Toscana), Maiano and Bozzino vineyards (Istia d’Ombrone) San Vittorio, Vignacci Alta, Vecchie Pupille vineyard, altitude 50-250 meters
above sea level.
Soil: clay and iron based soil with a good presence of gravel.
Implantation Date: from the end of the 80s for the older implantations until 2002 for the more recent ones Implantation Density: from 3750 plants/ha to 6250 plants/ha, depending on the age of the vineyard.
Cultivation System: pruned-spur cordon-trained
Grapevine/Hectare Yield: 85 ql
Harvest: end of September for the Sangiovese, first days of
October for the Alicante and first days of September for the Ciliegiolo Fermentation Temperature: 24º in inox steel tanks
Maceration Time: 15 days
Aging: 8 months, 95% in steel and 5% in barrique of second passage
Production: 180,000 bottles
Formats: 0.375 L, 0.75 L, 1.5 L
First Vintage Produced: 1985
Profile: Bright red with ruby reflections. On the nose, the predominant morello cherry evolves into small red berries notes. The elegant body reflects its freshness and persistence.
Tense and silky tannins.Food Pairing: Perfect for first courses, even more elaborate ones and meat based second courses typical of Maremma.