Bolgheri Rosso DOC BIO Grattamacco
| Sommelier score | 91/100 | 2025 |
| Winery | Grattamacco |
| Denomination | Bolgheri DOC |
| Vintage | 2022 |
| Grapes | 60% Cabernet Sauvignon, 20% Cabernet Franc, 10% Merlot, 10% Sangiovese |
| Organic | Yes |
| Alcohol content | 14,00% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Winery headquarter | Podere Grattamacco - Castagneto Carducci (LI) - Loc. Lungagnano, 128 |
| Bottle size | Standard bottle |
| Combination | Sausage, Pasta all'amatriciana, Risotto, Cold cuts and salami, Sliced beef, Grilled meat, Cannelloni, Fillet with green pepper, Medium-aged cheeses, Hard cheese |
| Region | Tuscany (Italy) |
| Style | Full-bodied and intense |
| Wine list | Bolgheri |
This iconic Italian wine, that is famous worldwide, praises the denomination Bolgheri Rosso DOC. A refined blend that joins the French tradition to the Italian one: 60% Cabernet Sauvignon, 20% Cabernet Franc, 10% Merlot and 10% Sangiovese. The vineyard, located 100 meters above the sea level, covers 10 hectares. The soils here are composed by sandstones, mixed clays, flysch limestone, and marls, while the weather that touches the plants is Mediterranean-tempered. The density of the installation swings between 4500 and 5400 stumps per hectare and produce around 70 quintals. Two main training methods: spur-pruned cordon and simple guyot. The average age of the plants is 15 years old. The wine-making starts with the alcoholic fermentation, managed in snub containers made of wood (opened) and steel containers. The malolactic fermentation is developed in barrique, where the wine ages for 10 months. At least 6 months maturation in the bottle.
Features of “Bolgheri Rosso DOC”
The orgenoleptic exam reveals a dark ruby red colour. Its perfume expresses fruity and balsamic hints, enriched by spices and minerals. The taste is fresh, savoury and balanced. The final is supported by a complex aromaticity.
Recommended food pairings while tasting this red wine of Tuscany produced by Grattamacco
This red wine is characterized by structure and great harmony. It is perfect with red meats, lich the traditional Chianina (local variety of cow) fillet. It has to be served at 16°C in a high, wide wine glass that guarantees a good oxygenation.
