It has a red ruby colour, brillant. Winning. Its flavour is slightly spicy. It flows agreeably throughout the mouth; its acidity stands out like its youth fullness.
We have think to do a lively wine that match the meal, prefering the pleasantness
It is obtained using the native grapes which are indicated on the Comizio Agrario di Massa bulletin since 1874. The grapes are selected in the farm. Its taste is at first fleeting, than pretty and nice.
It is ideal for local cooking that is simple but full of ingredients: meat tordelli, codfish, beans and game. It is perfectly with pasta with tomato and salami. The Red Scurtarola has good appraisers in many restaurants in Versilia. These appraisers, according to new gastronomic theory, combine this wine with fish dishes (cacciucco alla livornese).
The Red Scurtarola after good fermentation with the peels ends the fermentation after few months in oaks kegs and with an improvement period in bottle.
Drink it young and fresh. It maintains itself for at least four years.
Vinificazione ed Abbinamenti
After a good fermentation in the skins for at least 10 days it is fermentated inside oak barrels for some months .
This wine has to be drunk young in a fresh temperature.
It is well matched with the local cooking, that is easy but full of ingredients as : tortelli di carne, baccalà marinato, fagioli, piatti alla cacciatora, fagioli alla boscaiola.
It is amazing with some pasta with tomato sause or meat sauce cured meats, red or white meats. It’s also perfect for a summer aperitive if it is served at 14-15°.
Varietà: Massaretta 20%, Buonamico 20%, Ciliegiolo 20%, Sangiovese 40%
Vigneto: vigneto nelle Colline di Candia
Altitudine: da 130 a 160 metri s.l.m.
Esposizione: Sud Ovest
Terreno: calcareo con marna tufacea bianca
Sistema di allevamento: Guyot con sperone
- Scheda tecnica in PDF
- Foto alta definione
Recensioni sullo Scurtarola Rosso