Tasting the “other” Sangiovese: Wines of Montecucco & Morellino di Scansano

today

Very educational tasting today at the Lincoln Restaurant in NYC, where guests were able to experience the “other” Sangiovese based wines of Montecucco and Morellino di Scansano.

Happily, I was able to visit the region of Montecucco a few years back and was able to see the terroir first hand, as well as experience the wines.

Morellino di Scansano also had an excellent tutored tasting a few years back so I could taste those as well.

Yet today the wines were shown side by side, with the producers each introducing their wines and speaking about their own wines as well as the region.

The producers from Montecucco and Morellino di Scansano are in NYC to raise awareness of their unique terroir. Though the Sangiovese grape is the common factor, both of these regions are little known when compared to Chianti Classico.

The production of Morellino di Scansano covers 65,000 hectares including a range of hills and foothills. Its location near the sea also has an influence. Montecucco DOC is produced within the province of Grosseto, including the localities of Cinigiano, Civitella Paganico, Campagnatico, Castel del Piano, Roccalbegna, Arcidosso, and Seggiano. Because the sangiovese here is so forceful, it is aged more extensively in oak than other regions. The many producers all spoke about their wines with the passion usually reserved for a favorite child – in this case, well deserved.

If you would like to read more about my visit to the Montecucco region, you can click here:


  • http://Www.vinotravelsitaly.com Jennifer (Vino Travels)

    I haven’t tried Montecucco yet. What’s the biggest difference between Sangiovese in those you tasted?

  • Marisa D’Vari

    Thanks! The biggest difference perhaps is that there is a lot of power to the Montecucco … by law, it must be aged an extra year (to soften the tannins) than the wines of Morelino di Scansano.

    It’s an excellent question. Producers all over Italy are experimenting and pushing the limits with what they do to their Sangiovese, and the once strict laws (you must use a specific percentage of white grapes) are disappearing.

    So even though these two regions are different in terms of climate and soils, producers have so much freedom there are endless things that can be done to manipulate the wine (French oak, length of aging, fermentation temperatures …)

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