Morellino di Scansano "LAMPO" DOCG SAN FELO
| Sommelier score | 91/100 | 2024 |
| Winery | SAN FELO |
| Denomination | Morellino di Scansano Docg |
| Vintage | 2021 |
| Grapes | 90% Sangiovese e altri vitigni a bacca rossa |
| Alcohol content | 13,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | GR/6001 |
| Winery headquarter | SAN FELO - Magliano in Toscana (GR) - Località Pagliatelli di Sotto |
| Bottle size | Standard bottle |
| Combination | Roast meat, mushroom risotto, Cold cuts and salami, Scallops with mushrooms, wild game, Pasta with meat sauce, Medium-aged cheeses, Florentina Steak |
| Region | Tuscany (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Morellino di Scansano |
The story tells that: Lampo was the nickname of Federico’s paternal grandfather: Ernesto, born in 1912. A buttero, in homage to the grandfather, in the label of the bottle is shown his photo on horseback. For the production of this wine we proceed with the use of Sangiovese grape for 90% to which are added other local red berried grapes. The origin is that of the Tuscan DOCG of Morellino di Scansano. The harvest foresees that the grapes, reached a perfect phenolic ripeness and after repeated tastings, were harvested. Following the vinification, with the grapes that once arrived in the cellar, have been gently destemmed and left to ferment in steel tanks at a constant temperature of 30°C. last aging that once separated the skins from the wine, this has been immediately put in tonneaux and barriques of second and third passage with successive aging for 15-18 months. Before being placed on the market it will be aged in bottle.
Characteristics of this Tuscan wine
The wine has a ruby red color. The nose is complex and refined, with hints of red fruits and spicy hints. The taste on the palate is soft, enveloping, with a fine tannic texture. Persistent.
Recommended pairings tasting this red wine
An excellent wine in combination with the typical dishes of the Tuscan tradition, it goes well with cold cuts, pecorino and also with the Florentine steak. The optimum service temperature is 16ºC.
