|Sub-district||Morellino di Scansano|
This Italian red is one of my favourites: a thyme-scented sangiovese from coastal Tuscany that tastes of stewed damsons and has the colour to match. (from a piece extolling the virtues of drinking half-bottles). Victoria Moore, The Daily Telegraph (Oct 2017)
Alternatively, we may well have some bottles in one of our shops - why not give us a call on 0207 244 0522 or send an email to: email@example.com.
Or, check the RELATED PRODUCTS below for different vintages or wines of a similar style.
Morellino is the local name for this Sangiovese clone found along the wild coast of southern Tuscany, the Maremma. Loaded with firm blackberry and black cherry fruit, nice purity and directness. Ripe with lovely bright fruit palate, cherry, blackberry and plum fruit, silky, sleek and immediate.L&S (Apr 2018)
Light cherry red. Smoky, almost a touch rubbery on the nose. Dry, chewy and honest. Flavourful rather than complex. Chewy texture, sweet but fresh fruited. Drinking range: 2019 - 2022 Rating: 16.5 Julia Harding MW, www.JancisRobinson.com (May 2019)
Fattoria di Magliano's 2015 Morellino di Scansano Heba is fresh, floral and beautifully lifted, with lovely red berry and floral notes. Medium in body and understated in style, the Heba offers lovely purity to match its gracious personality. This is an especially refined Morellino. Drinking range: 2019 - 2025 Rating: 89 Antonio Galloni, www.vinous.com (Mar 2019)
Fattoria di Magliano
Nestled in the hilly Italian countryside of Maremma Toscana with its vineyards descending towards the Tyrrhenian Sea from a height of 300m, The vineyards here offer some of the best views we know of the Tuscan coastline. It is a beautiful and yet still quite a wild place. La Fattoria di Magliano was set up in 1996 by Agostino Lenci. Agostino, fascinated by the history of the region and its centuries old wine-making traditions, sees his job and duty to safeguard nature – both wild and agricultural. Bringing in the expertise of Sassicaia's winemaker Graziana Grassini was a shrewd move and she still oversees the wine-making here with aplomb. Minimum intervention and now completely organic with certification from 2018 onwards, Agostino and his team are making smart and wonderfully characterful wines here from local varieties and some small productions of some very charming Super Tuscans too.
Nearly twenty-five years, on these beautiful vineyards are maturing and producing the best fruit of their lives, vine age and bio-dynamic practices means these wines now really are better than ever since the first harvest in 2003. And we should not forget that even when young these vineyards were producing wonderful fruit - the 2004 Poggio Bestiale was rated Italy's best Tuscan wine under £20 in Decanter magazine – quite an achievement for a wine with such a short history. The soil here is sandy with a good amount of clay, which combined with a good dose of sunshine and sea breeze, results in some really beautiful wines – full-flavoured, ripely rich but with a dynamic twang of acidity and pep that makes them just so drinkable.
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