
Grattamacco Bolgheri Rosso DOC

Grattamacco Bolgheri Rosso DOC
Sale price24,90 €
Grattamacco Bolgheri Rosso DOC
The Grattamacco Bolgheri Rosso DOC is dominated by aromas of bright, dark red fruits combined with plums, chocolate, and tobacco. On the palate, it presents rich, concentrated fruit flavors that blend with notes of dark fruits and cloves. The tannins are well-developed, yet remarkably fine-grained and well-integrated. Grattamacco's entry-level wines impressively represent the estate's terroir. The advantage of this wine is that it can be enjoyed young, whereas with premium wines, it's worth waiting a few years before opening and savoring them. This wine is aged for 10 months in barriques. 92 points Robert Parker for the 2020 vintage, 91 points Falstaff for the 2019 vintage, 93 points James Suckling for the 2019 vintage.
Country of Origin
Italy
Region
Bolgheri and Tuscany
Grape Variety
Cabernet Sauvignon, Sangiovese, Merlot, Petit Verdot
Wine Color
red wine
Vintage
2024
Alcohol Content
14.0% Vol.
Residual Sugar
2.0 g / l
SKU
:V20052
Taste
Dry
Pairs with
Beef,Pork,Game
Serving Temperature
14-16°C
Closure Type
Cork
Aging
Barrique
Bottle Size
0.75 l
Producer
Grattamacco
Distributor
ColleMassari S.p.A. Società Agricolal I Via Di Porta Pinciana 66 I 00187 I Roma (RM) I Italien
ColleMassari S.p.A. Società Agricolal I Via Di Porta Pinciana 66 I 00187 I Roma (RM) I Italien
Nutritional values
per 100 ml
Energy kJ
364 kJ
Energy kcal
87 kcal
Fat
0 g
Fat, of which saturates
0 g
Carbohydrates
0.2 g
Carbohydrates, of which sugars
0.2 g
Protein
0 g
Salt
0 g
Allergens
Sulfites
Grattamacco was different from the very beginning. In 1977, when hardly anyone believed in Bolgheri, the founders planted their first vines here. The second winery in the region. The first to produce a Bolgheri Rosso. Pioneers who made Vermentino famous before anyone even knew it existed. Today, the estate sits on a wooded hill between Castagneto Carducci and Bolgheri, overlooking the coast. Sea breezes cool the wine, and the white clay soil retains minerality. The reason? A dried-up salt lake from ancient times – and you can taste it. In the cellar: as little intervention as possible. Everything is done by hand, with minimal technology. Sangiovese, Vermentino, Cabernet Sauvignon, Merlot – each grape gets the time it needs. Wine that doesn't deny its terroir.
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