The grapes to produce Toscana Rosso “Mormoreto” Frescobaldi were hand-harvested and then softly pressed. Each variety was vinified separately. The Toscana Rosso “Mormoreto” Frescobaldi fermentation took place over 15 days in stainless steel tanks at less than 35°C. Maceration lasted for 20 days, with malolactic fermentation taking place in barriques immediately following alcoholic fermentation. The wine was aged for 24 months in hand-split oak barrels that were new and partly once-used, before being cellared for six months in bottle.
A 25 hectare vineyard planted in 1976, with more than 5,800 vines per hectare. The vineyard sits at 250 to 300 metres above sea-level. Two types of soil run through the vineyard. The first is rich in sand and well drained with a reasonable presence of calcium. The second is a limestone soil, rich in clay and calcium.
Frescobaldi is s Florentine family with thirty generations dedicated to the production of great wines across six Tuscan estates. Their style brings together tradition and innovation. With the goal of being the most prestigious Tuscan wine producer, Frescobaldi firmly believes in respecting the local land while focusing on the highest quality grapes for its wines. They own over 1,000 hectares of vineyard, all located in excellent areas for the production of fine wines. Directly managed by its family members, the Frescobaldi name is deeply connected with the history of art, culture, trade, finance and wine in Italy. Gambero Rosso awarded them with the prestigious ‘Tre Bicchieri Winery of the Year Award 2020’, in recognition of its uncompromising commitment to quality and innovation.