Morellino Di Scansano DOCG

Tenuta Campomaccione, in the province of Grosseto, was the Zingarelli family’s first acquisition in Tuscany’s Maremma. The estate’s potential to yield viticultural results of the finest quality was immediately apparent, and in 1999 the Zingarelli family began the task of identifying and planting the best parcels for Sangiovese, Cabernet Sauvignon, Merlot, Syrah, and Vermentino. Morellino (the local name for Sangiovese) from this part of Tuscany produces deliciously juicy and drinkable wines that blend particularly well with warm weather-loving international varieties like Cabernet Sauvignon.

The Maremma Toscana area has been skillfully used for viniculture and winemaking ever since Etruscan times. Wines are produced across the entire Province of Grosseto with 8,770 hectares of vineyards. The Campo Maccione estate covers a total surface area of 79.5 ha, 25.3 ha of which are vineyards. It is situated six miles from the Mediterranean Sea at 250–300ft asl. A cooler climate, perfect for fresh fruity reds. Northwest exposure provides ideal diurnal temperature ranges and a long and cool growing season; western exposures have a warmer growing season, with beneficial winds from the sea. Soils are composed of sand, enriched with quartz and limestone. The winter was mild with below-average rainfall while, thanks to cool peaks in spring, budbreak was about two weeks later than the previous year. The summer was extremely hot from the beginning which put the technical team to the test: they tried to head off stress to the plants caused by excessive heat and lack of water with repeated tilling of the soil to prevent the extensive rise of underground water, topping reduced to a minimum and only in the most vigorous areas, to give a few examples. Due to meticulous selection and weather conditions, it was one of the longest harvest periods in recent years (37 days in the Chianti Classico vineyards and 37+ days in the Maremma area). The wines of this harvest yielded limited production compared to recent years, but the wines are endowed with great body, strength and structure.

The grapes are carefully selected at peak ripeness, then vinified with the latest temperature-controlled fermentation techniques (65-68°F) for about 12/15 days in stainless steel. Malolactic fermentation and refining on the lees for few months in cement tank before bottling in oxygen-free environment, to promote the balance and elegance of the tannins.

Brilliant ruby red color. The nose is clean, pleasantly aromatic, with a distinct hint of ripe red fruit. The taste is balanced, smooth, and full bodied with an exceptionally persistent aroma of ripened fruits.