Fattoria di Magliano Morellino di Scansano Heba Italie Hoofdzakelijk Morellino Sangiovese Toscane Rood 2008

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  • 2008

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Tasting Notes:

On the nose, Heba possesses fragrant aromas of red berries. It is fresh and expressive on the palate, with fruity fla...

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Zug, CH (4,700 mi)
CHF 18.00
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750ml
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Issaquah, WA (2,400 mi)
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Im Bouquet offenbaren sich sortentypische Aromen, die mit feinen Ausbaunoten einen vielschichtigen, verlockenden Sinneseindruck hinterlassen. Safti... Read more

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User Reviews for Fattoria di Magliano Morellino di Scansano Heba Italie Hoofdzakelijk Morellino Sangiovese Toscane Rood

External Reviews for Fattoria di Magliano Morellino di Scansano Heba Italie Hoofdzakelijk Morellino Sangiovese Toscane Rood

External Review
Source: Flaschenpost Weinservice GmbH
09/28/2010

Im Bouquet offenbaren sich sortentypische Aromen, die mit feinen Ausbaunoten einen vielschichtigen, verlockenden Sinneseindruck hinterlassen. Saftige, reife Gerbstoffe, eine ausgewogene, fruchtige Struktur und ein gehaltvoller Körper. Das Finale ist von bemerkenswerter Delikatesse und von bedeutender Länge.


Winemaker's Notes:

A manual harvest took place in early September. Upon arriving at the winery, the grapes underwent a cold-soak for 24 hours in stainless steel tanks at 6-8°C. The juice fermented over a span of 15-20 days in stainless steel tanks at 28°C, followed by maceration for 15 days with periodic pump-overs, punch-downs, aeration and delestages. Full malolactic fermentation occurred, partially in stainless steel and partially in cement vats, where the wine aged for 6 months. Micro-filtered then bottled, the wine aged for an additional 3 months before being released.

Tasting Notes:

On the nose, Heba possesses fragrant aromas of red berries. It is fresh and expressive on the palate, with fruity flavors of red and black berries. Well-balanced and structured with smooth, sweet tannins rounding out the finish by creating a soft mouthfeel.

A manual harvest took place in early September. Upon arriving at the winery, the grapes underwent a cold-soak for 24 hours in stainless steel tanks at 6-8°C. The juice fermented over a span of 15-20 days in stainless steel tanks at 28°C, followed by maceration for 15 days with periodic pump-overs, punch-downs, aeration and delestages. Full malolactic fermentation occurred, partially in stainless steel and partially in cement vats, where the wine aged for 6 months. Micro-filtered then bottled, the wine aged for an additional 3 months before being released.

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Chemical Analysis:

Sugar: 2.7 grams per liter Total Acidity: 5.5 grams per liter

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