Sangiovese 75% , Cabernet Sauvignon 20%, Syrah 5%
planted to clay, rich in fossils making the soil slightly acidic, Avvoltore combines the best production sites Moris tends: “Tenuta Poggetti”, Massa Marittima, “Poggio all’ Avvoltore.” The harvest took place during the second and fourth weeks of September, dependant on the various varietals. Fermentation took place in temperature controlled cement tanks with the cap pumped
over twice a day during a period of maceration lasting 25 days.
Malolactic Fermentation took place in 225 litre barrels (80% new), followed by additional barrel aging for 12 months. The wine was racked once during this period. The wine was then bottled and allowed to rest for another six months prior to its market release. Ruby red with violet reflections, the color invites one into a bouquet that’s complex with hints of mature fruits and vanilla. In the mouth Avvoltore 2007 is full bodied yet soft, suggesting a velvety sensation on the palate.
Wine notes from the family at Moris Farms.