Druer: 90% sangiovese samt 10% ciliegiolo og merlot. Lagring: fjorten måneder på barriques af fransk egetræ. Alkoholstryken 14%. Noget af et "comeback" for Erik Bantis elskede og kendte rødvin fra vinmarken, hvis form og kontur minder om en hjemmesko, en tøffel.
Et must for alle elskere af: 1) sangiovese 2) Toscana når det er bedst 3) klassiske sangiovese 4) Erik Bantis vine! Holdbarhed: 10-12 år fra nu (2024)
THE CIABATTA Morellino di Scansano DOCG
Toscana . Vinen stammer fra Morellinos marker. Druerne er sangiovese 90% mildnet og fremhævet af af 5% af alicante og af 5% ciliegiolo, begge lokale druer.
CIABATTA betyder "tøffel": navnet på vinmarken hvor druerne
til denne vin stammer fra, har en lang afrundet for, lige som en tøffel
og lige som det brød, der er populær også i Danmark
The signature wine of Erik Banti’s Winery
Historical notes:
The first vintage was made in 1983 and with the 1985 the Ciabatta obtain the three
glasses on the Gambero Rosso guide, the first and only for many years to come.
Grapes come from a single vineyard, close by Montemerano where Erik established his winery in 1981.
With the last two vintages in addition to the sangiovese,
Erik add two typical local grapes as the ciliegiolo and Alicante, world known as Grenache.
All process of fermentation has been made with a controlled temperature of 25° Celsius for two weeks or more depending on the grapes
maturation and condition.
Only after six months on stainless steel tanks, wine goes ageing on French tonneaux for approx 15 months. The Ciabatta is bottle two years after the harvest.
Organoleptic analysis
Colour: clean bright ruby red
Aroma: heady, lightly fruity, with hints of black cherries and violets
Flavour: dry tangy, pleasantly tannic with good balance body and lingering aromas
Ageing: ready to drink after three years, will improve for another 6/8 years or more
Serving with food
The Ciabatta is an eclectic wine due to the vinification and body smoothness,
its ideal for roasted or grilled meats, game, wild boar and traditional dishes
like lamb and mature “pecorino” a typical local cheese.
En vurdering fra Winesurf:
http://www.winesurf.it/index.php?file=onedegustazione&form_id_degustazione_vini=32332