Podere Grattamacco Bolgheri Rosso 2020
Typical balsamic notes of Mediterranean spices and small red fruits. Agile and persistent character.
Grattamacco's Bolgheri Rosso pairs perfectly with typical, hardy Tuscan dishes and is excellent throughout the meal for its freshness and its versatile character.
Blend: 60% Cabernet Sauvignon, 20% Cabernet Franc, 10% Merlot, 10% Sangiovese
Critical AcclaimAll Vintages
A blend of 30% Cabernet Sauvignon, 30% Merlot, 20% Cabernet Franc, 15% Sangiovese and 5% Petit Verdot, the Grattamacco 2020 Bolgheri Rosso shows nice elegance over a tight and streamlined body. It is redolent of black fruit, plum and cherry with mild shadings of spice at the back (it sees a brief eight months in mostly neutral oak). The vineyards are located from 100 to 200 meters above sea level with quartz sandstone soils mixed with white clays, marly limestone, flysch and red sands. Best after 2022.
Mouthwatering acidity and taut, grippy tannins provide an appealing structure for this wine’s juicy blackberry and blackcurrant flavors. Scents of lavender and notes of tobacco and black pepper add complexity to the lively purple fruit tones. Beautifully balanced and energetic, this wine is a versatile partner at the table and an excellent introduction to the wines of Bolgheri.
Founded in 1977, and acquired by the Tipa Bertarelli Family in 2002, Grattamacco was one of first the two wineries in Bolgheri. A region typically known for Cabernet and Merlot, Grattamacco sets itself apart from surrounding wineries with its winemaking practices using 15% Sangiovese to impart quality and elegance in its wines. Grattamacco was not only the first winery in Bolgheri to use Sangiovese because of its high altitude despite its proximity to the coast, but also the first to plant Vermentino. Grattamacco wines are known for both their power, elegance and complexity that evolves with time.
An outstanding wine region made famous by Marchese Mario Incisa della Rocchetta, who planted Cabernet Sauvignon vines for his own consumption in 1940s on his San Guido estate, and called the resulting wine, Sassicaia. Today the region’s Tuscan reds are based on Cabernet Sauvignon and Merlot, which can be made as single varietal wines or blends. The local Sangiovese can make up no more than 50% of the blends. Today Sassicaia has its own DOC designation within the Bogheri DOC appellation.
Disenchanted with Italian winemaking laws in the 1970s, a few rebellious Tuscan winemakers decided to get creative. Instead of following tradition, to bottle Sangiovese by itself, they started blending it with international varieties, namely Cabernet Sauvignon, Merlot and Syrah in differing proportions and with amazing success. However, some Tuscan Blends don’t even include Sangiovese. Somm Secret—The suffix –aia in Italian modifies a word in much the same way –y acts in English. For example, a place with many stones (sassi) becomes Sassicaia. While not all Super Tuscan producer names end in –aia, they all share a certain coy nomenclature.