Ghiaccio Forte, Morellino Di Scansano, 2017 - Half-bottle
Ghiaccio Forte, Morellino Di Scansano, 2017 - Half-bottle
- Red Still
- Organic
- Vegetarian
- Vegan
- Sangiovese, Syrah
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Ghiaccio Forte is Castello Romitorio’s second estate (acquired in 1999) and located in Southern Scansano next to the ruins of the Etruscan fortified city from which it takes its name.
The vineyards are planted on the slopes of Monte Amiata and benefit from the moderating influences of the Albegna River and nearby Mediterranean sea. With a mission to create high-quality wine with a sense of heritage, Ghiaccio Forte places equal importances on tradition and innovation. All grapes are hand harvested before a process of careful selection and destemming.
The Morellino di Scansano is made from 100% Sangiovese. Unoaked, the wine is fermented in stainless steel tanks with two weeks of skin contact. The resulting style is powerful yet fresh with ripe red fruits and savoury earthy notes.
This is a silky and elegant wine with a refined cherry core. Traditional Tuscan wild boar ragu with pappardelle would sit perfectly next to a glass of this wine.
What the critics say:
"I have an admitted soft spot for the wines made by Filippo Chia and his family, from their estates in Scansano and Montalcino. I love the hipster retro Italian esthetic of the packaging and the enormous story-telling opportunities that each wine affords, and that Filippo so passionately narrates to those who give him their ear. I hear his voice when I taste his wines. The Tenuta Ghiaccio Forte 2017 Morellino di Scansano Ghiaccio Forte depicts a little Etruscan statue head on its front label. The backstory here is that a tractor fell into an ancient Etruscan tomb while ripping the land, and that tiny clay statue was discovered inside. This part of southern Tuscany is honeycombed with Etruscan tombs. A blend of 85% Sangiovese and 15% Syrah, this wine is rich in power and personality, and it transports you to this relatively undiscovered and wild part of Italy. Winemaking is executed in stainless steel only. The bouquet is redolent of blackberry and plummy fruit, and there is an interesting, albeit vaguely carbonic element to the bouquet. There are clear elements of candied fruit and crushed white pepper. The mouthfeel is rich, without being too heavy, and that firm tannic bite on the finish hints at the difficultly in obtaining balanced ripeness in this hot and dry vintage. The heat of the vintage was somewhat contained by the breezes that lift off the Tyrrhenian Sea not too far off in the distance. This 2017 expression is a bit more rugged and rustic overall, so I would recommend a dish of similar personality like the Maremma favorite, tagliatelle al ragù di cinghiale."
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