Avvoltore

Maremma Toscana IGT (fino al 2010) -Toscana IGT dal 2011

Its clay- limestone soil produces a strong and powerful tannin, felt when savouring the wine.
The first vintage was in 1988, the blend has since undergone very few changes.
In recent years it has always been characterised by these grapes: Sangiovese, Cabernet Sauvignon, Syrah.
The name describes the hawk of Maremma, a bird of prey that often flies over these vineyards.
The powerful tannin cleans the palate when eating meat dishes, especially those cooked with a tomato sauce,
and also when eating aged and strong cheese.

DATA SHEET
Mandriolo Rosato

Maremma D.O.C

Produced since 2012 with 100% Sangiovese grapes. Vinified as a white wine but without skin contact.
Flowery aromas with fruity notes; it goes well with aperitifs and appetizers.
For an unforgettable experience, try it with fish and to fully enjoy it, drink it with light dishes.

DATA SHEET
Mandriolo Rosso

Maremma Toscana D.O.C

First produced in 2008. A Sangiovese-based wine. Served at around 16°C.
It goes well with appetizers, pasta and meat. Its success is guaranteed even with fish stews.
It is appreciated for its freshness and harmonic taste.

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Barbaspinosa

Monteregio di Massa Marittima Rosso D.O.C

Monteregio di Massa Marittima Rosso DOC. The wine of this name was born in 1996.
We started the production of a red wine made with Sangiovese grapes immediately, but only in the year 2000
we chose to refine it for a year in the Avvoltore used oak barrels before putting it on the market.
The clay soil gives us a wine with body and character that goes well with first and second courses.
Its main characteristic aroma is that of black fruit.

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Morellino di Scansano Moris

D.O.C.G

The first bottle of Morellino di Scansano dates back to 1981, only a few years after the DOC had been created in 1978.
This wine gets its flavour from the sandy soil on which the vines grow and the final result, in the glass,
is an elegant wine with soft tannins. Made by 90% Sangiovese, this wine is fresh and pleasant with notes of red fruit,
typical of this grape. Excellent as an aperitif if served chilled.

DATA SHEET
Morellino di Scansano Riserva Moris

D.O.C.G

Il Morellino di Scansano Riserva Moris nasce nel 1988..
Si presenta elegante e importante al naso, di sicuro successo per lunghi invecchiamenti.
Ottimo con primi piatti di carne o secondi a base di carne grigliata.

DATA SHEET
Santa Chiara

Monteregio di Massa Marittima D.O.C bianco

The first white wine, produced by the Moris family since the beginning of the 90s.
Ansonica and Trebbiano are the main grapes that give it its characteristic aroma of white fruit
and its crisp and dry taste on the palate.

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Vermentino

Toscana IGT

Produced for the first time in 2003 with 10% Trebbiano grapes.
Since 2007 a 10% of Viogner has been added to it. It has a fresh, mineral aroma.
Excellent with shellfish and fish in general; it goes well even with good dishes of white meat.

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Barbaspinosa - Monteregio di Massa Marittima

Barbaspinosa

Monteregio di Massa Marittima D.O.C.
Sangiovese 90% - Cabernet Sauvignon 10%

"The appellation of this wine was born in 1996. We started the production of a red wine made with Sangiovese grapes immediately, but only in the year 2000 we chose to refine it for a year in the Avvoltore used oak barrels before putting it on the market.
On the year 2012 we named this wine “Barpaspinosa”, from a character of short story written by the great-grandfather Giuseppe Leo Moris for his children.
The clay soil gives us a wine with body and character that goes well with first and second courses. Its main characteristic aroma is that of black fruit."

			Zona di produzione: Massa Marittima - località "Fattoria Poggetti" Terreni: argillosi, ricchi di scheletro, tendenzialmente alcalini Esposizione: sud - ovest Vitigni: Sangiovese 90%, Cabernet Sauvignon 10% Resa per ettaro: 80 qI. di uva Acidità totale: g/l 6,1 Acidità volatile in acido acetico: g/l 0,49 PH: 3,55 Estratto secco netto: g/l 35,00 Alcool in volume: % voI. 14,33
			Production Harvest time: second and fourth week of September. Vinification in vitrified cement tanks. Pumping over twice a day for a maceration period lasting 18 days. The wine, before being bottled, is left to age for 12 months in the Avvoltore used oak barrels. Marketing takes place four months later.
			Organolectic features Colour: intense ruby red Bouquet: fruity with a hint of spices Taste: soft, elegant and very persistent Serving temperature: 18°C Food pairing: red meats, not too spicy Production in n.of bottles: 16.500
Formati			Tipi di confezione Bordolesi da lt. 0,750 in cartoni da 6 bottiglie. Magnum da lt. 1,5 in astuccio singolo