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 2012
ONE OF THE MOST SATISFYING GROWING SEASONS, IN WHICH THE HIGH QUALITY AND SOLID QUANTITY OF THE GRAPES WERE TRULY THE FRUIT OF THE PRICELESS EFFORTS OF OUR WINEGROWERS, WHO DEMONSTRATED BOTH EXPERTISE AND SENSITIVITY.
The Climate
The year opened with a somewhat severe winter, capped by snowfalls in February, rather rare for this area. Moderate spring rains scattered over April and May encouraged a textbook flowering and fruit-set. Summer was hot and dry, often bringing above-average temperatures, but rains in the period between August and September, and an abrupt drop in minimum temperatures, brought restoration of optimal conditions for ripening.
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 22 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 subsequent 12 month in bottle.
Luca Marrone, Chief Winemaker
Composition
65% Cabernet Sauvignon
20% Merlot
15%Sangiovese
Appearance
Brillant ruby red
Alcohol
14%
