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Fabio Motta Bolgheri Rosso Pievi 2023
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Fabio Motta Bolgheri Rosso Pievi 2023

Fabio Motta Bolgheri Rosso Pievi 2023

$6.00

Original: $20.00

-70%
Fabio Motta Bolgheri Rosso Pievi 2023β€”

$20.00

$6.00

The Story

Still red from Bolgheri DOC, 14% ABV, produced by Fabio Motta, an artisan winemaker since 2009. Blend: 50% Merlot, 25% Cabernet Sauvignon, 25% Sangiovese. 0.75 L bottle, 2023 vintage. A Bolgheri that expresses the passion for wine and the artisan winemaker's work, with a blend that expresses the excellence of the Tuscan terroir. The grapes, picked at full ripeness, are fermented exclusively with natural yeasts in cement tanks. The cap is manually submerged for the entire duration of fermentation, which typically takes two weeks for each variety. After racking and spontaneous malolactic fermentation, the wines are usually blended before the end of the year, after which they return to unglazed cement tanks for a year to age. After appropriate filtration, they are bottled and aged for at least six months in the bottle. Bright ruby red. On the nose, it offers floral scents of macerated roses and violets, vegetal aromas of fern, forest undergrowth, and humus, followed by ripe red fruit of cherries and blackberries, with a base of licorice root and dark spices. On the palate, it displays a lean and supple body, with substantial acidity and a balanced tannic texture.
Fabio Motta Bolgheri Rosso Pievi 2023 - Image 2

Details & Craftsmanship

Every detail has been carefully considered to bring you the perfect product.

Description

Still red from Bolgheri DOC, 14% ABV, produced by Fabio Motta, an artisan winemaker since 2009. Blend: 50% Merlot, 25% Cabernet Sauvignon, 25% Sangiovese. 0.75 L bottle, 2023 vintage. A Bolgheri that expresses the passion for wine and the artisan winemaker's work, with a blend that expresses the excellence of the Tuscan terroir. The grapes, picked at full ripeness, are fermented exclusively with natural yeasts in cement tanks. The cap is manually submerged for the entire duration of fermentation, which typically takes two weeks for each variety. After racking and spontaneous malolactic fermentation, the wines are usually blended before the end of the year, after which they return to unglazed cement tanks for a year to age. After appropriate filtration, they are bottled and aged for at least six months in the bottle. Bright ruby red. On the nose, it offers floral scents of macerated roses and violets, vegetal aromas of fern, forest undergrowth, and humus, followed by ripe red fruit of cherries and blackberries, with a base of licorice root and dark spices. On the palate, it displays a lean and supple body, with substantial acidity and a balanced tannic texture.