Melgab International CC

The Farm is under the direction of the owner, Tessie Baijens Genazzani. The vineyards technical care has been delegated to Dr. Valerio Barbieri, supported by Settimio Dinetti who follows the vines on a daily basis. The cellar^? is in the hands of Oenologist Graziana Grassini who supervises the process from winemaking to bottling with the assistance of Cellarman Roberto Dinetti.

Being a new construction (started in 1996), the Azienda Agricola^? Scopone's cellar has been designed with the aim of integrating at best the most modern winemaking technologies and the wisdom and experience of the centuries-old Tuscan wine-producing tradition.

100% Sangiovese Grosso di Toscana

Characterized by a clear prevalence of Sangiovese Grosso, the vineyards were planted between 1995 and 2003; very great care was taken in choosing stocks and clones that would best fit the different types of soil.

Besides Sangiovese, there are parcels planted with Cabernet Sauvignon and Merlot, as well as small plots of Cabernet Franc and Petit^? Verdot.

Careful and strict selection is applied during the ripening by thinning out the bunches. This and an equally accurate and extremely strict sorting of grapes at harvest time, yield^? a quantity of grapes per hectare^? considerbly inferior to the potential one, but allow, on the other hand, the production of wines of absolute quality.

The grapes are manually harvested in first ten days of October. Soft^? destemmer-crushing, fermentation^? at controlled temperature (28°C) in stainless steel, temperature controlled vats for 20 days. Post-fermentation maceration^? for one week. Malolactic fermentation^? in stainless steel vats or in barriques. 10,500 bottles produced.

24 months in 225 l.-mid toasted-French-oak^? barriques. Minimum 8 months bottle ageing.

Intense^? ruby red colour with garnet red reflections. Persistent and intense nose^? with spicy, fruity^? and balsamic overtones. Well-balanced^? palate^?, firm^?, with a rich texture^? of close-knit tannins. Long, pleasant closing sensation.

13.5% total alcohol^?; 30g/l dry^? extract^?; 1.3g/l residual^? sugar^?; 6.02g/l total acidity^?

Broiled meats or furred game, mature cheeses.

Serving temperature 18-20°C.

Up to 15 years.

Please don't hesitate to contact us for this or any other of your wine requirements.