First produced in 2008, Mandriolo Rosso is a fresh and versatile Sangiovese blend. Full of intense red fruit and low in tannins, this is a very pleasant wine to be enjoyed as an aperitif or paired with cured meats and pasta dishes.
Color: luminescent red
Bouquet: strawberry, cherry, raspberry
Taste: intense red fruits balanced with nice acidity
Serving Temperature: 16°C / 61°F
Food pairing: cured meats, duck, and pasta dishes
Production zone: Poggetti, Massa Marittima
Terroir: rich, clay soil, slightly acidic
Yield per Hectare: 9,000 kilos
Harvest time: second and third week in September, depending on grape varieties. Fermentation takes place in temperature-controlled cement tanks. Pumping over twice a day for a maceration period lasting 15 days. The wine is then bottled and allowed to stand for a further three months before its launch on the market.
The Poggetti Estate lies in the Northern part of the Tuscan Maremma, among rolling hillsides just 7 km from the Tyrrhenian Sea. It extends over an area of 423 hectares (1,045 acres), of which about 37 hectares (91 acres) are dedicated to vines. The vines benefit from hot temperatures, long sun exposure, and cool evenings during the growing season. The vineyard's proximity to the sea lends its wines a particularly appreciated salinity and minerality. The dynamic, mineral-rich soil typical of the Metallurgic Hills endows the grapes grown on it with rich tannins and great personality.