Fabio Motta
Bolgheri Rosso Pievi 2023
| Denomination | DOC Bolgheri Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 50% Merlot, 25% Cabernet Sauvignon, 25% Sangiovese |
| Aging | Aged for one year in unglazed cement tanks after blending, then at least 6 months resting in the bottle. |
- Name and vintage: Bolgheri DOC still red, 2023 harvest, 0.75 litre bottle
- Grape composition: 50% Merlot, 25% Cabernet Sauvignon, 25% Sangiovese
- Vinification: use of indigenous yeasts and fermentation in cement vats
- Ageing: 12 months in unglazed cement followed by at least 6 months in bottle
- Characteristics: ruby colour, notes of rose and cherry; ideal with game and cheeses
Description
What kind of wine it is
Pievi Bolgheri Rosso by Fabio Motta is a still wine created from a careful blend of Merlot, Cabernet Sauvignon and Sangiovese. An authentic expression of the Bolgheri region, it displays a bright ruby red colour. On the nose, intense floral notes of rose and wilted violet emerge, enriched by hints of fern, undergrowth, blackberry and cherry, with elegant touches of liquorice and dark spices. On the palate, it reveals a supple and smooth body, balanced by a pleasant freshness and an even tannic structure.
Where it comes from
The grapes come from Castagneto Carducci, at the heart of the Bolgheri area. The centre of production is the Le Pievi vineyard, a plot with vines around twenty years old, situated fifty metres above sea level and enjoying a favourable south-west exposure. This microclimate ensures optimal ripening of the grapes. The soil, characterised by a sandy-clay sedimentary matrix, provides nourishment and vigour to the vines, giving the wine a distinct territorial character and a profile of great structural finesse.
How it is produced
Harvested at perfect ripeness, the grapes ferment separately for two weeks in cement vats thanks to the action of natural yeasts, with manual submersion of the cap. After spontaneous malolactic fermentation, the blend is created within the year. Ageing continues for twelve months in unlined cement vats, ideal containers for preserving the integrity of the aromatic profile. After filtration, the wine undergoes a final rest of six months before being released to the market.
History and Curiosities
The PIEVI Bolgheri Rosso DOC embodies the pure artisanal vision of Fabio Motta, born in 2009 in Castagneto Carducci. The result of the prestigious Le Pievi vineyard, this Tuscan red faithfully expresses its territory. The process involves fermentations carried out exclusively with natural yeasts and constant manual care during vinification. Ageing in unlined cement vats and spontaneous malolactic fermentation give the 2023 vintage perfect balance, offering a genuine, juicy sip of extraordinary elegance.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 2009
- Oenologist: Attilio Pagli
- Bottles produced: 40.000
- Hectares: 7
The vines stretch over about 4 hectares of land with excellent soil. Shortly after beginning I purchased another two-hectare vineyard that produces top-quality white grapes, (mostly Vermentino) in the "Le Fornacelle" area. Read more
| Name | Fabio Motta Bolgheri Rosso Pievi 2023 |
|---|---|
| Type | Red green still |
| Denomination | Bolgheri DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 50% Merlot, 25% Cabernet Sauvignon, 25% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Fabio Motta |
| Story | History and Curiosities The PIEVI Bolgheri Rosso DOC embodies the pure artisanal vision of Fabio Motta, born in 2009 in Castagneto Carducci. The result of the prestigious Le Pievi vineyard, this Tuscan red faithfully expresses its territory. The process involves fermentations carried out exclusively with natural yeasts and constant manual care during vinification. Ageing in unlined cement vats and spontaneous malolactic fermentation give the 2023 vintage perfect balance, offering a genuine, juicy sip of extraordinary elegance. |
| Origin | Bolgheri (Castagneto Carducci), Tuscany, Italy |
| Soil composition | Sedimentary sandy-clay |
| Cultivation system | Guyot |
| Harvest | From late August to late September |
| Fermentation | Circa 2 settimane per ciascuna varietà |
| Production technique | Fermentation with natural yeasts in concrete tanks (cap manually submerged); spontaneous malolactic fermentation; ageing in unglazed concrete tanks |
| Wine making | Grapes harvested at full ripeness, fermentation in cement tanks with only natural yeasts for about 2 weeks for each variety with the cap manually submerged; spontaneous malolactic fermentation; blending usually before the end of the year; ageing for one year in unglazed cement tanks; filtration before bottling and resting for at least 6 months in the bottle. |
| Aging | Aged for one year in unglazed cement tanks after blending, then at least 6 months resting in the bottle. |
| Allergens | Contains sulphites |