Maremma Toscana Doc “Scorfano Rosso”

Description

Along the coast of the Tyrrhenian Sea, in Maremma, thanks to the presence of fish-rich coastal lagoons and springs of hot and salty water, the ancient Romans raised the fish they caught to ensure their quantity and availability. This red wine, suitable for fish, with a low alcohol content and a barely perceptible tannin, was born in Maremma.

The name (Scorfano Rosso) is dedicated to a type of fish that is particularly tasty and succulent, which requires pairing with a more full-bodied and sanguine wine than the classic whites that are suggested for seafood dishes. Sangiovese is harvested early and vinified with a very short maceration on the skins in order not to extract aggressive tannins and limit the alcohol percentage. It is then transferred to the skins of Alicante (a grape with significant natural coloring abilities) where it acquires aromas and roundness.

A wine that, due to its low alcohol content, is also suitable for a quick consumption, for lunch or paired with non-committal dishes (pizza, platters). To be consumed at room temperature or slightly chilled. On the label, the mosaicated scorpionfish is taken from an ancient fish farming tank from Ancient Rome.

Grape varieties: Sangiovese and Alicante

Vinification and aging: very short maceration of Sangiovese then transferred to the Alicante skins.

Tasting notes: ruby red color, on the nose notes of berries and floral aromas. In the mouth it is fresh at first impact and then soft, with a barely perceptible tannin. The body is pleasantly light. A wine that is easy to drink, tasty and not demanding.

Pairings: all fish dishes, especially with sauces such as cacciucco, flavorful fish dishes with spicy notes, but also first courses with meat, pizza, platters of cold cuts, soups.