GRATTAMACCO
THE WINE IS PRODUCED FROM VINEYARDS LOCATED BETWEEN 100 AND 200 M ABOVE SEA LEVEL. THE SOIL IS CHARACTERIZED BY SANDY QUARTZ AND WHITE CLAYS MIXED WITH MARLY LIMESTONE FLYSCH. WINEGROWING PRACTICES ARE BASED ON METHODS AND PRINCIPLES THAT ARE TOTALLY RESPECTFUL OF THE ENVIRONMENT, THUS ALLOWING FOR SPONTANEOUS PRODUCTIVE BALANCE WITH LOW YIELDS PER HECTARE. GRAPES ARE HAND-PICKED AND CAREFULLY SELECTED FROM VINEYARDS WITH AN AVERAGE AGE OF 25 YEARS, AMONG THE OLDEST IN THE APPELLATION.
La vinificazione si svolge in piccoli tinelli di rovere aperti, con gentili follature manuali ed un lento rilascio dei soli tannini nobili. L’affinamento del vino prosegue per almeno 18 mesi in barriques. Il terroir salino e l’approccio artigianale in cantina sono elementi fondanti del carattere distintivo del Grattamacco Rosso, maggiormente esaltato dalla presenza del Sangiovese nel blend, nel rispetto della tradizione toscana.
Vintage 2021
BROAD AROMATICS AND EXTRACTIVE COMPLEXITY ARE THE HALLMARKS OF THIS GENEROUS VINTAGE, WITH ITS FIRM, DYNAMIC STRUCTURE SUPERBLY COMPLEMENTED BY A CRISP ACIDITY AND ENFOLDING TANNINS. A FLAVOUR-RICH MID-PALATE AND NEAR-ENDLESS PROGRESSION AND FINISH GIFT A GRATTAMACCO OF REMARKABLE ENERGY AND VITALITY.
The Climate
After a rather rainy winter and a hot, dry summer, sunny weather in the first half of September encouraged balanced ripening, with good concentrations in the grapes, firm skins, and excellent tannic depth. The harvest for Grattamacco started in late August and concluded on 28 September.
Vinification
Grattamacco grows in vineyards lying at elevations between 100 and 200 meters, planted in soils composed of calcareous sandstone and a mixture of white clay and fossil-rich flysch marl, and enjoys a classic Mediterranean climate tempered by frequent sea breezes. Our viticultural philosophy and practices, firmly based on respect for the environment, ensure a naturally-balanced low-yield per vine, in vineyards averaging 25 years old. The clusters are hand-harvested, with a rigorous quality-selection in the vineyard. Fermentation is in open-top oak vats, and the wine is given regular, gentle manual punch-downs, making possible lengthy macerations and slow extraction of totally ripe, fine tannins. The finished wine matured 18 months in small oak barrels and was bottled in August 2023.
Luca Marrone, Chief Winemaker
Composition
65% Cabernet Sauvignon
20% Merlot
15% Sangiovese
Appearance
Shimmering ruby red
Alcohol
14,5%
