MORELLINO CLASSICO MORIS<br />MORELLINO DI SCANSANO DOCG<br /><br />SANGIOVESE 90%<br />MERLOT, SYRAH 10%<br /><br />Adolfo Parentini was one of the pioneers of the Morellino di Scansano appellation. Since the first vintage in 1981, Morellino di Scansano Classico Moris has been the<br />standard-bearer for the pure expression of Sangiovese, fresh and rich with ripe cherries and spices.<br />TASTING:<br /><br />Colour: brilliant ruby red<br />Bouquet: fruity, intense<br />Taste: full, with good freshness and harmony<br />Serving temperature: 16°C<br />Pairing: for the whole meal, with meat<br />TECHNICAL NOTES:<br /><br />Production area: Poggio la Mozza, Grosseto<br />Soils: sandstone, of marine origin, tending to acidity<br />Exposure: north-west<br />Yield per hectare: 90 ql.<br />PRODUCTION:<br /><br />Harvest time: last two weeks of September and first week of October. Vinification in stainless steel tanks with temperature control by means of two daily pumpings over for a<br />maceration period of fifteen days. The wine is bottled after 4 months, without any passage in wood, and undergoes further ageing for at least two months before being put on<br />the market.<br />

AVVOLTORE | IGT TOSCANA RED<br />Avvoltore<br />SANGIOVESE 75% | CABERNET SAUVIGNON 20% | SYRAH 5%<br /><br />Avvoltore is the flagship wine of the estate and the pride of its creator, Adolfo Parentini. Born from the union of Sangiovese, traditionally used in Tuscan reds, with Cabernet<br />Sauvignon and Syrah, not widely used and known in the Maremma in 1988, all grown in the clay-limestone soil of Poggio dell'Avvoltore, this wine marks a milestone in the<br />Moris family's legacy of producing high quality wines in the Tuscan Maremma.<br /><br />TASTING NOTES:<br />Colour: ruby red with purple highlights<br />Bouquet: complex, with hints of ripe fruit and vanilla<br />Taste: full-bodied and soft, with a distinct velvety feel<br />Serving temperature: 18°C<br />Pairing: great roasts<br /><br />TECHNICAL NOTES:<br />Production area: Poggio dell'Avvoltore, Tenuta Poggetti, Massa Marittima.<br />Soil: clayey, rich in skeleton, tendentially alkaline.<br />Exposure: South-West<br />Yield per hectare: 35 ql. of grapes<br /><br />PRODUCTION NOTES:<br />Harvest takes place the second and fourth week of September and the first and second week of October. Fermentation in cement tanks, with temperature control and two<br />daily pumpings over for the first 10 days. The wine remains for a further 15 days in contact with the skins before being drawn off and immediately put into 225-litre barriques<br />(80% new), where malolactic fermentation takes place. Maturation in wood lasts about a year, during which time the wine is racked. The wine remains in the bottle for six<br />months before being put on the market.<br />

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Quercegobbe<br />Merlot 100%<br />A real cru from which the merlot grapes used to produce the wine come.<br /><br />Quercegobbe is in an ideal position, on the edge of the Mediterranean maquis but close to the winery, on a well-ventilated hill overlooking the sea.<br /><br />Very concentrated ruby colour. Wide and intriguing nose, at first in the fruity notes of blueberries, raspberries, sour cherries and plums, then in the Mediterranean<br />component of myrtle, rosemary and liquorice.<br />The body is dense, rich overall, soft, with smooth tannins. As vigorous as it is balanced, it is an impactful red that does not betray expectations.<br />Production methodPrecious threads from the past weave a modern weave.<br />The production method is rigorously aimed at defending the territorial connotation.<br /><br />It ferments in truncated conical oak vats and matures for 15 months, partly in new 600-litre demi-muids and partly in second-passage barriques. Finally, it is aged in the<br />bottle for a further 10 months.<br /><br />Analytical data<br />Alcohol: 14.5 % - Total acidity: 5.7 - pH: 3.62<br />

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Grape: Nebbiolo<br />First vintage: 1978<br />Aspect and height above sea level: south-facing, 300-350 metres<br />Soil type: moderately loose-packed, slightly clayey, limestone-based<br />Vine training system and planting density:<br />Guyot-trained at 4,500 vines per hectare.<br />Average age of productive vines: 40 years<br />Harvest period and method: second 10 days of October, manual harvest.<br />The vinification procedure for Barolo Ginestra Casa Matè<br />involvesalcoholic fermentation in temperature-controlled stainless steel<br />tanks,with daily pumping over. After completing malolactic<br />fermentation,the wine matures in 25-hectolitre barrels of Slavonian oak.<br />Bottling normally takes place in August. The Barolo Ginestra Casa<br />Matèthen stays in the binning cellar for 8-10 months before release.<br />

Langhe Nebbiolo DOC<br />Denomination: Langhe Nebbiolo doc<br />Grape variety: Nebbiolo<br />Production area: La Morra and Monforte<br /><br />Bottles produced: 15,000<br />Average age: from 20 to 50 years<br />Soil type: calcareous in some parts, but also sandy<br />Exposure: various, predominantly south - east<br /><br />Vinification: maceration on the skins in rotary fermentors at controlled temperature for 3 / 4 days, passage in used French barriques for 5 months<br />Colour: ruby red<br />Bouquet: delicate with hints of flowers and rose petals,<br />Taste: hinted but not dry tannins, intense red fruit flavour, good acidity.<br />

Dolcetto d'Alba DOC<br />Denomination: Dolcetto d'Alba doc<br />Grape variety: Dolcetto<br />Bottles produced: 10,000 / 15,000<br /><br />Average age: from 20 to 40 years<br />Soil type: calcareous in some parts, but also sandy<br />Exposure: various, mainly north, north-east<br /><br />Vinification: maceration on the skins in a rotary fermentor at controlled temperature for 2 to 3 days, maturation in steel for 10 months<br />Colour: deep purple red<br />Bouquet: elegant scents of violets and small red fruits<br />Taste: dry, soft, hinted at but soft tannins. Intense flavour of red fruits<br />Serving suggestions: ideal as an aperitif, starters, white meats, sandwiches, pizza.<br />

Barbera d'Alba DOC<br />Denomination: Barbera d' Alba doc<br />Grape variety: Barbera<br />Production area: La Morra<br /><br />Bottles produced: 15,000<br />Average age: from 10 to 30 years<br />Soil type: calcareous in some parts, but also sandy<br />Exposure: East, north-east<br /><br />Vinification: maceration with skins in rotary fermentor at controlled temperature for 3 / 4 days, short passage in used French barriques for 5 months<br />Colour: dark and intense purple red<br />Bouquet: elegant hints of blackberry, sweet spices<br />Taste: warm, full, soft, right acidity, long finish of red fruits.<br />

Barolo DOCG<br />Denomination: Barolo docg<br />Grape variety: Nebbiolo<br />Production area: La Morra, Castiglione Falletto, Serralunga d'Alba, Barolo<br /><br />Bottles produced: 10,000<br />Average age: from 20 to 30 years<br />Soil type: various compositions<br />Exposure: various, mainly south, southeast<br /><br />Vinification: maceration on the skins in rotary fermentors at controlled temperature for 4 / 5 days, ageing in used French barriques for 24 months<br />Colour: bright ruby red with garnet reflections<br />Bouquet: elegant hints of red fruit<br />Taste: warm, great elegance with a clear finish of violets, with hinted but soft tannins.<br />

Grape variety: 100% Pinot Noir (traditional variety).<br /><br />Bottles produced per year: 1800<br /><br />First year of production: 2017<br /><br />Vinification: Selection and destemming of the chilled grapes, 2-day whole-grape cryomaceration, 12 days of fermentation in stainless steel at 23 C°, racking before the end<br />of fermentation. Maturation for 18 months in 700 L tonneaux. Bottled without filtration and stabilisation. Matured in bottle for 18 months.<br /><br />Sensory notes: brilliant, ruby. Fruity nose (undergrowth, ripe red fruit) with cocoa notes. Savoury, pleasantly acidic on the palate with a fine structure and velvety tannin On<br />the palate soft and balanced. Long finish.<br /><br />Accompaniments: braised veal cheek, seasoned Gressoney toma cheese, liver crostini, saffron risotto with ossobuco marrow.<br /><br />Serving temperature: 14/16 °C.<br /><br />Curiosity: Pinot Noir Revei, in patois 'clock', is linked to the history of the medieval tower that dominates our vineyard at Aymavilles. The tower was the home of a hermit<br />watchmaker, whose craft brought us back to the theme of time and its value, in nature and for man. In his creation, time plays a fundamental role from maturation to<br />refinement. Here, time is diluted to obtain, from grapes brought to optimum ripeness, the best expressive potential of the mountain Pinot Noir, skilfully matured in French<br />wood and which, once bottled, still rests in our cellars.<br />

TYPOLOGY Dry red wine<br /><br />PRODUCTION AREA Castiglione Falletto<br /><br />VINEYARD 100% Nebbiolo<br /><br />TYPE OF SOIL Expression of a soil richer in clay and limestone<br /><br />AGE OF THE VINEYARDS 53 years<br /><br />VINIFICATION 'Great care and attention is given to the cultivation of the vines. Strict manual selection of the grapes both in the vineyard and in the cellar on a conveyor belt.<br />Destemming and very soft crushing with shelling machine. Fermentation and maceration for about 25 days'.<br /><br />VINEYARD SYSTEM Guyot with counter-espalier system<br /><br />COLOUR Garnet red<br /><br />PERFUME 'The nose offers intriguing and compact sensations of violets, red fruit, cocoa and liquorice'.<br /><br />FLAVOUR Complex tannic texture, but emerging with a delicate final sweetness<br /><br />Classification D.O.C.G.<br /><br />Alcohol content: 14,50° Vol.<br />