Gattorosso Sagona 2021
|Grapes||Sangiovese - Canaiolo - Malvasia Nera - Ciliegiolo|
|Cellar||Az. Agr. Sagona di Corrotti Daniele - Loro Ciuffenna|
|Pairings||BBQ and Grilled Meat, Salted Butter and Anchovies, White Meat, Red Meat, Cheese, Fried Food, Appetizer, Fish, Pasta with meat , Pasta with Fish, Seasoned Salumi|
Gattorosso is a red wine whose grapes are divided into Sangiovese (65%), Malvasia Nera (25%), Colorino, Ciliegiolo and Canaiolo (10%). The vineyards are located at an altitude of about 450 metres, have south-west exposure and the soil on which they are planted consists mainly of silt and sand. The chosen training system is guyot and upside-down arch.
After manual harvesting, the grapes are macerated for about 21 days without temperature control. For 50% of the Sangiovese, along with Colorino, Canaiolo and Ciliegiolo, ageing in steel is planned. While for the remaining part of the Sangiovese, with Malvasia nera as well, the ageing takes place in barriques of 3 and 4 passages.
Az. Agr. Sagona di Corrotti Daniele - Loro Ciuffenna
"In Sàgona the earth commands, man obeys. Sometimes he succeeds, sometimes a little less"
Sàgona is located on the slopes of Pratomagno, in the province of Arezzo. The farm is located at an altitude of 500 metres, surrounded by dry stone walls, in a narrow valley where the Borro di San Clemente flows. A little further down, it joins the Borro del Cinghio. Sàgona is a land of water, yet it is in the mountains.
The 4 hectares of vineyards are divided into 4 bodies: Sàgona, La Badia, Pian di Loro, La Penna. They are all old plantings from the 1960s and 1970s, trained mostly by the upside-down arch, with a planting density that rarely exceeds 200 vines per hectare. La Badia vineyard was recovered after being abandoned three years earlier.
Among the varieties chosen, Sangiovese is king, followed by Malvasia Nera, Ciliegiolo, Canaiolo, Colorino, Malvasia Bianca and Trebbiano.
The yield per hectare never exceeds 30 quintals. An average of 4000 bottles are produced, which come almost entirely from Sàgona and La Badia, the "mountain" vineyards.
Maturation is slow and late, and temperature excursions are important.