Grattamacco - Bolgheri Rosso Superiore 2016

Grattamacco

Bolgheri Rosso Superiore 2016

Toscana, Italia

This nectar is a blend of 65% Cabernet Sauvignon, 20% Merlot and 15% Sangiovese from vineyards of 10 hectares located at 100 meters above sea level with an average age of 20 years. After the hand picking harvest, the fermentation is made in open wooden vats for the Sangiovese, while stainless steel for the French grapes. Aging is made in French oak barriques for 18 months, followed by a refining of 12 months in bottle. Salute!

Appearance

The wine has a dark ruby color. The intensity is medium.

Nose

The aroma intensity is medium plus. Immediately our nostrils are bewitched by succulent flavors of blackcurrant, bramble and fine jam. The hints of black pepper is really sharp, introducing refreshing balsamic scents of grass and green bell pepper. There are also interesting mineral notes of graphite and gunpowder. The secondary aromas remember the vanilla, cedar, cloves, a light charred wood and toast. The tertiaries include dried flowers, meat, fine leather, forest floor, and a feeble farmyard.

Palate

In the mouth, the wine is dry with high level of acidity. The tannins are pronounced and very grippy. The alcohol is high (i.e. 14.5 %). On the palate, the flavor intensity is pronounced. The primary aromas starts with a juicy blackcurrant evolving eventually towards a succulent sour cherry. There are also scents of rosemary, thyme, and black pepper combined with a pleasant minerality. The secondaries are mostly centered on charred wood and smoke, while the tertiaries are meat, dry blackcurrant, dried flowers with a net savory.

Conclusion

A brawny blend of Cabernet Sauvignon, Merlot and Sangiovese showing its impetus and all the muscles at every sip. The aromatic bouquet is a triumph of succulent blackcurrant, lusciously sour cherry, rosemary, thyme and black pepper. Balsamic notes of grass, green bell pepper, but also graphite, gunpowder, charred woods and toast make the wine tasting a really pleasant experience. Given its high acidity, high alcohol, and grippy tannins, this nectar claims a tick steak or matured cheeses; but it is perfect also to wash down a generous portion of orecchiette al sugo di braciole di cavallo.

Final vote: 95

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