MORELLINO DI SCANSANO
2016 Heba Fattoria di Magliano
|Sub-district||Morellino di Scansano|
Graziana Grassini is the oenologist for Sassicaia but also here at Fattoria di Magliano and has been making the wine since their first harvest back in 2001. Heba is a beautiful 'Morellino di Scansano' the local name for the Sangiovese grape. It is loaded with bright red berries and gently spiced plum fruit. Nicely plush upfront, good weight - with notes of wild herbs and gorgeous lift and flow. This is made entirely in concrete with no oak at all - and this helps keep that bounce and pep. A delicious, easy and joyful wine L&S (Mar 2020)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified to get the 'case price' for each bottle.
Morellino is the name given to sangiovese in the coastal region of the Maremma, where this is made. It’s very different to a central Tuscan sangiovese – like roasted and stewed damsons with hints of thyme. Gorgeously juicy.Victoria Moore, The Daily Telegraph (Jul 2020)
The 2016 Morellino di Scansano, Heba (Lea & Sandeman, £15.95) is a brilliant, beetrooty, rose petal-perfumed, sangiovese joy.Jane MacQuitty, The Times (May 2020)
A little reductive and herbal at first. Supple, easy-going sour-cherry fruit. Good everyday wine. Drinking range: 2020 - 2024 Rating: 16 Walter Speller, www.jancisrobinson.com (Apr 2020)
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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