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2016 Roccapesta

2016 Roccapesta

$35.00

DOCG Morellino di Scansano
100% Sangiovese
Alcohol: 14.5%
Aged 12 months in oak barrels of different volumes, then an additional 12 months in the bottle

The 2016 Roccapesta is 100 percent Sangiovese. This wine is a bit bigger than their Masca, and benefits from decanting a few hours before the meal. This is a wine to pair with bistecca alla fiorentina, osso buco, pasta with porcini, or similarly rich, meaty fare. It’s also capable of laying down for some time; if you have the self-control try it at ten years old (or more!). Open this exemplary wines and shine some Tuscan sun on your family dinners.

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Description

Roccapesta is the name of the wine and the name of the estate, marking the clear intention that this wine should represent the entire estate. The goal each year is to produce a Morellino di Scansano that expresses the best of the vintage, resulting in a Morellino (the local Sangiovese variety) that is always different from the one produced the previous year.

Cool and pleasant on the palate, the taste is balanced with nicely blended and measured elements of ripe red fruit, spices and a cherry finish. The tannins are fine, mature and elegant. This is a balanced wine that is still young and has ample potential for aging.

Additional information

Weight 3 lbs
Dimensions 5 × 5 × 15 in

Roccapesta Winery

Roccapesta WineryDancing Ewe regulars know that Roccapesta is one of our longest-running producers. Alberto Tanzini hails from Piedmont, but he fell in love with Tuscany and bought a parcel of land there decades ago. The estate currently has nearly 20 hectares of vineyards, planted mostly with different Sangiovese clones selected for their suitability to the geology and microclimate of each site.

Morellino di Scansano is an appellation in the southern part of Tuscany, east of Grosseto but still benefiting from the gentle maritime climate: hot days, cool nights, and plenty of breezes from the ocean. Jody believes that Roccapesta makes the best wine in the appellation, expressing the complexity of the soil, which ranges from volcanic to sedimentary clay, and the full, joyous richness of the Sangiovese grape in all its food-friendly glory.

The vineyards are farmed biodynamically, and no additives or filtration are used in the winemaking, so nothing is added to or subtracted from the wines. The fruit is hand-selected and sorted both in the vineyards and then on a conveyor belt before pressing. It’s a lot of work, but this care is evident in every sip. The wines are fermented only with indigenous yeast, so you’re tasting the true, unadulterated terroir of the region. If there were ingredient lists on these bottles, they would say “grapes.”

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