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Flat front label of wine

Fattoria di Magliano Heba Morellino di Scansano 2011

Sangiovese from Tuscany, Italy
  • JS92
  • WE90
13% ABV
  • RP90
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13% ABV

Winemaker Notes

This Morellino takes its name from Etruscan times, when the town of Magliano was known as Heba. The label bears the image of a sculpture uncovered nearby which dates back to that era. This wine is smooth, defined by succulent cherries, sweet spices, and fragrant florals. An inviting wine with juicy fruit flavors and fresh, pleasant acidity. The tannins are round and ripe.

Critical Acclaim

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JS 92
James Suckling
Walnut and berry character with hints of chocolate follow through to a medium to full body with velvety tannins. Medium finish. Delicious. Drink now.
WE 90
Wine Enthusiast
Black cherry, blue flower and spice sensations form the focus of this delicious Morellino. Notes of black pepper and cinnamon-spice add depth to the lively, juicy palate. The wine still boasts youthful tannins so give it a few more years to come around and develop fully.
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Fattoria di Magliano

Fattoria di Magliano

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Fattoria di Magliano, Tuscany, Italy
Image of winery
The Fattoria di Magliano is a young wine producing firm, set up in 1996, of some 97 hectares in the heart of the Maremma region of Tuscany. The owner, Agostino Lenci, after a long and successful career in the footwear industry decided to follow his dream of becoming a producer of wines, choosing this part of Tuscany for its low population density and the age old tradition which sees the work of man directed towards a balance of nature and the environment which here, has shades both wild and shy. The first wines were produced in 2003.

One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.

Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.

Sangiovese at its simplest produces straightforward pizza-friendly wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello expresses well the particularities of vintage variations and is thus popular among collectors. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

AMR22806_2011 Item# 131286