Bolgheri Rosso DOC Pievi

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Bolgheri Rosso DOC Pievi

Old Price: £19.50

£14.50

You save: £5.00! (25.64%)

  • Designation: DOC
  • Producer: Fabio Motta
  • Year: 2011
  • ABV: 13.5%
  • Grape: 50% merlot 25% cab-sauvignon 25% sangiovese
  • Region: Tuscany
  • Size: 750ml
Style:

Intense ruby red,  bouquet of fresh red fruit, violet, cigar box with balsamic notes; tannins are present but ripened.

Food Match: Bolgheri Rosso Pievi is perfect served with a range of dishes from raw seafood salad to grilled rib-eye to cheese.

A harmonious and balanced wine showing deftness and skill in wine making with a long satisfying finish.

Fabio Motta: "The first wine of this young project is called PIEVI, from the name of the vineyard where it comes from. A classic but unconventional Merlot-Cabernet Sauvignon-Sangiovese where it is possible to find all the qualities of the real Bolgheri wine: full ripening, elegance in the tannins, minerality and drinkability. The main characteristic of my wine is the purity of the fruit and the freshness: it’s not heavy even if the ripening is full".

 

In the words of the producer Fabio Motta, who is a collaborator and the son in law of Michele Satta, a well known and highly respected producer of the region :

I work trying to respect totally the uniqueness of the vintage and the terroir, who are the real winemakers, and to follow a traditional agriculture. I’m focused on the balance between leaves and fruit and the water content in the soil that is extremely important in such a sunny, dry place. In the vineyard I work in a simple way, on small batches, which allows to be accurate, with natural yeasts and without filtering. In general I always try not to handle the wine too much, looking for elegance and complexity not power and concentration…

The first wine of this young project is called PIEVI, from the name of the vineyard where it comes from. A classic but unconventional Merlot-Cabernet Sauvignon-Sangiovese where it is possible to find all the qualities of the real Bolgheri wine: full ripening, elegance in the tannins, minerality and drinkability. The main characteristic of my wine is the purity of the fruit and the freshness: it’s not heavy even if the ripening is full. […] Each variety is harvested at full ripening by hand in small baskets. It is fermented in wooden barrels of 33 hl size with natural yeasts only. The cap is pushed down by hand twice a day; in the first days of fermentation I often do delastages to let the must breathe. Normally the fermentation takes 2 weeks for each variety, after that the wine is blended and passes into 2 and 3 years old barriques, where the malolactic fermentation occurs naturally, and rests for 12 months. The wine is bottled without undergoing any filtration or fining. The bottle is closed with an extra quality natural cork from Sardinia.

 

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