sangiovese 50% malvasia nera 50% | Rosso Toscana IGT
Maurleo is the second company wine. Produced since 1998, it represents the second phase of my experimentation. In the continuous search for balance and expressiveness, with the aim of producing my second Sangiovese base, with greater freshness and drinkability, respecting my usual choices: only our grapes and respectful vinifications.
In the course of my researches, I was able to isolate at least 15 new native grape varieties, and I later selected from them a worthy travelling companion in Maurleo.
After four years of experimentation, in 2003, I produced Maurleo with equal proportions of Sangiovese and Malvasia Nera.
This research enabled me to better understand the quality potential of the various malvasias in our own soils. These varieties have long been cultivated in Tuscany, but usually in small blocks and never utilised in such a substantial percentages.
Vinification & Maturation
With the production of this wine, I also began to encourage the vineyard’s spontaneity and individuality. I always source it from the same vineyard blocks, looking for the most effective balance, so that I do not have to interfere with the vine’s growth or ripening process. This will yield what I consider to be the most Tuscan of my wines.
Fermentation is always in lined cement vats at 28-30oC with just the yeasts on the grapes themselves. The wine then macerates on the skins for 28 days, and the malolactic follows the first racking, still in cement vats; maturation, as with all my wines, begins in late spring, in French oak barrels and tonneaux for some 12 months. Maurleo then ages in the bottle at least 6 months before release.