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Podere Grattamacco

Bolgheri Superiore 2019

Bolgheri Superiore 2019

33% Merlot · 33% Sangiovese · 33% Cabernet Sauvignon
2019
Italië · Toscane
Dark & Intense
braam · kers · rozemarijn · tijm · laurier · eikenhout · zoute · natte steen
€129,00
€129,00
Sale Sold out

Grattamacco, Bolgheri Superiore 2019

Grattamacco was only the second winery in Bolgheri, right after Sassicaia, established in 1977. The vineyard is located on a sun-drenched hill overlooking the Tuscan coast. You can taste the combination of sea breeze and warmth in the wine.

What you smell
Ripe red fruit, such as blackberries and cherries. Beneath that, balsamic notes and Mediterranean herbs: rosemary, thyme, a hint of bay leaf.

What you taste
Full-bodied and powerful, yet surprisingly fresh. The tannins are silky smooth, coating your palate without being overpowering. A salty, stony undertone balances the richness. Long finish. Can easily age for another ten years, but is already approachable now.

How it's made
Blend of Cabernet Sauvignon, Merlot, and Sangiovese. Fermented in oak barrels, then aged for 21 months in small French barriques. The oak is noticeable but integrated.

Serving
16-18 degrees Celsius. Decant for at least an hour, or pour into a large Burgundy glass to allow the wine to breathe.

Click here for the technical details of this wine

Pairs well with

  • Braised wild boar: the spicy notes in the wine mirror the gamey flavor of the meat, while the tannins cut through the fat.
  • Lightly grilled ribeye: the full body and silky smooth texture can stand up to the intensity of red meat with a crispy edge.
  • Aged pecorino: the salty cheese enhances the mineral undertone, and its richness matches the wine's texture.

Scores

  • Robert Parker: 97/100
  • James Suckling: 95/100
  • Falstaff: 96/100
  • Jancis Robinson: 17.5/20
View full details

What do you smell? Ripe red fruit, think blackberries and cherries. Beneath that, balsamic notes and Mediterranean herbs: rosemary, thyme, a hint of bay leaf.

What do you taste? Full-bodied and powerful, yet surprisingly fresh. The tannins are silky soft and envelop your palate without being overpowering. A salty, stony undertone balances the richness. Long finish. Can easily be aged for another ten years, but is already approachable now.

Blend of Cabernet Sauvignon, Merlot, and Sangiovese. Fermented in oak vats, then aged for 21 months in small French barriques. The wood is noticeable but integrated.

16-18 degrees. Decant for at least an hour, or pour into a large Burgundy glass so the wine can breathe.

- Braised wild boar: the spicy notes in the wine mirror the gamey taste of the meat, while the tannins cut through the fat.

- Lightly grilled ribeye: the full body and silky structure can stand up to the intensity of red meat with a crispy edge.

- Aged pecorino: the salty cheese enhances the mineral undertone and the fattiness matches the wine's texture.

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Toscane draait om Sangiovese, maar de streek is veel breder dan dat. Van de hooggelegen wijngaarden van Chianti Classico tot de zilte kust van Bolgheri: elke plek geeft de druif een ander karakter.

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