Winemaker Notes
Professional Ratings
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James Suckling
A bright red with dried berry, lemon rind and black cherry. Full body with beautiful fruit and a crisp, gorgeous finish. This is a go-to wine. Strawberries and lemons. Best in years.
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Wine Enthusiast
This vibrant, sunny wine opens with aromas of blue flower, red berry and a whiff of Mediterranean brush. The elegant palate delivers black cherry, crushed raspberry and hints of white pepper and herbs alongside firm, fine-grained tannins. Enjoy soon to capture the juicy fruit.
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Wine & Spirits
Elisabetta Geppetti’s basic Morellino di Scansano includes five percent each of alicante and malvasia nera, which add color and richness to the sangiovese’s vibrant cherry and blackberry flavors. Aromas of loamy soil and roasted game add earthy and savory layers to the fruit flavors, making this a good match for osso buco.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
Legend has it that the region’s prized red grape, Sangiovese, took its name locally from the rusty, red “Morelli” horses that used to carriage high officials to and from the village of Scansano in the 1700s. Today the region’s most valuable wine, known as Morellino di Scansano, is of a similar blend as Chianti with a minimum of 85% Morellino (Sangiovese) and 15% other local varieties. But Scansano’s hilly, coastal location gives a full-bodied, and more fruit forward and less acid-driven red compared to its inland neighbor.