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 1991
A VINTAGE TRULY OF OTHER TIMES AND TASTES NOW, EXPRESSING THE YOUTHFUL PURITY OF GRATTAMACCO.
The Climate
Weather conditions during the 1991 season were satisfactory, with some variability, particularly with temperatures. Spring was cool and somewhat rainy, but not excessively so, and flowering was good, within moderate limits. Summer was dry, with some days with high temperatures and others surprisingly low. Canopy development was slow and gradual, as was ripening. The most intense period of harvesting occurred in the final week of September. The grapes came in sound, healthy, and notably favour-rich, with quite thick skins and generous tannins.
Vinification
A wine produced from a vineyard of 10 hectares at 100 m asl, where the soil is characterized by calcareous sandstone, marl and calcareous flysch mixed to clay and calcareous clay, while the climate is of a temperate Mediterranean type. There are 4500 to 6000 vines per hectare with a yield of about 7 tons of grapes per hectare. Vines are trained to Cordone Speronato and Guyot. Harvesting is done manually. The average age of the vines is 10 years. Vinification in open truncated cone-shaped oak vats for the alcoholic fermentation. Malolactic fermentation in barrique. Ages for 18 months in barrique, in first and second passage. Bottle refinement 12 months minimum.
Luca Marrone, Chief Winemaker
Composition
50% Sangiovese
50% Cabernet Sauvignon
Appearance
Brillant ruby red
Alcohol
12,5
