Sangiovese “Moro Matto” Organic IGP Ripavine
De Groene Hamersma

Sangiovese “Moro Matto” Organic IGP

 24,95

“From Ripawine’s vineyards chosen and selected for average age, exposure, soil type, height and limited productivity, only the best Sangiovese grapes are chosen for the Moro Matto.”

About the wine

Winery: Ripawine
Wine: Moro Matto
Classification: IGP
Grape variety: Sangiovese
Region/region: Ripatransone (The Marches)
Type: Dry red wine
Soil: Medium mixed, mostly clay
Harvest: 2018
Alcohol: 13%
Closure: Cork
Serving Temperature: 16-18°C
Laying potential: Long shelf life, but no data available yet
Content: 0.75

Vinification

The grapes for this Sangiovese “Moro Matto” are picked by hand in mid-September. They are then destemmed and pressed. Some of the grapes are cold fermented (15°C) in vitrified cement tanks. At the same time, the remaining grapes, including skin, are fermented in steel vats for 10 days. At the end of fermentation, the first part, which is cold fermented, is left on the fine lees in vitrified cement tanks. During the maturation, repeated batonnage is performed, while the tapped part is refined in the barrique before being bottled. Then the two products are rejoined in the bottle. Finally, six months of bottle refinement follow.

Colour

The Sangiovese “Moro Matto” has a ruby red color with purple hues.

Nose

Very intense aromas with clear hints of red fruits such as strawberries, cherries and sour cherries. The last notes are those of chocolate, coconut and coffee.

Taste impression

Very soft taste, full and without tannins. Also very persistent sensations of ripe red fruit follow.

Culinary advice

The Moro Matto goes well with, for example, delicate starters, roast meats and cheeses.

Awards

De Groene Hamersma

De Groene Hamersma 9-

Luca Maroni 2021 - 91/100 Points

Bibenda Guide 2019 - 4 Bunches

Yearbook of the best Italian wines 2020

Tasting Notes

The Great Hammersma

“At Ripawine they are not made of too emphatic oak. Hand-picked sangiovese, after being destemmed and pressed, is fermented and aged on cement with a glass liner. Repeated batonnage during maturation. Now it usually does not make man happy when he is beaten several times with the stick. Wine, on the other hand, improves. As a thank you for stirring the yeast cells at the bottom of the barrel, more aroma, taste and depth are created.

Then part of the wine is allowed to recover in oak (there it is finally) to finally be blended with the remainder from the concrete glass container. In the bottle together? Yes cozy. Half a year to get used to each other again. And then meet again…in the glass. To treat the drinker as a final chord to thick, ripe sour cherries, full blackberries, a ristretto bitter, a pinch of green herbs, laurel playtime and unctuous, but firm tannins.”

– Hamersma (2021)

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