Cantina del Morellino

Tuscany - Italy

The Winery

While August imports' tendency is to work with single estates, every now and again we come across a truly outstanding co-op like the Cantina del Morellino. They are a family-owned, interconnected network of exceedingly small growers, virtually all of them multi-generational and married to the land. With an average of just 4 hectares apiece, each of the 170 participating farmers treats their vines with the utmost reverence. Harvest times are micromanaged by their agronomist, and chief enologist Paolo Caciorgna, a native Tuscan, keeps personal tabs on all sites. This allows him to direct specific parcels to an array of smaller projects, and to trace the origins of any given wine. On top of all this, the Cantina is wholly devoted to sustainable farming - even when the word ‘organic’ does not appear on the label - and their yields in some cases drop down to 1 bottle per plant (incredibly low for a co-op).

The hilltop town of Scansano lies about 15 minutes inland from Tuscany’s SW coastline – roughly halfway between the Tyrrhenian Sea and the extinct volcano, Mount Amiata. While hilly and fairly high in altitude, this area has a long history of agricultural development (pasture, olive and vine), and is therefore a little less wild and rugged than other parts of the Maremma. Drenched in sunlight, Scansano shares the same latitude as central Abruzzo (think La Quercia), and the Sangiovese from this region tends to be a bit fruitier than further north. Sweeter tannins and riper, darker cherry components help define the red wines, not least of all when the Morellino clone of Sangiovese comes into play. Historically speaking, Scansano was first inhabited by the Etruscans, followed by the Romans and eventually the Grand Dukes of Lorraine, who vacationed each summer in the town's gorgeous, storybook landscape.

Enologist
Paolo Caciorgna
Grapes Grown by Winery
Alicante, Ciliegiolo, Sangiovese, Trebbiano Toscana, Vermentino
Vineyard Size
700.0 ha
Winemaker
Paolo Caciorgna
Winemaker Biography
Located just inland from the Tuscan coastline, the Cantina del Morellino is a true co-op that distributes profits to its 170 participating families. The average land holding is tiny - just 3 hectares - and sustainable farming remains the undying mantra.
Winemaker Generation
2nd
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Cala Civetta Sangiovese Toscana IGT

Cantina del Morellino is our favorite Tuscan cooperative. It is a family-owned, inter-connected network of exceedingly small growers, virtually all of them multi-generational and married to the land. Chief enologist Paolo Caciorgna is a master of his craft, and one of the true experts in native Tuscan varietals. Here, his Sangiovese and Alicante blend provides a pleasing melange of tart, dried cherry and liquid smoke, along with a faint chalkiness and a finish that is pleasingly dry and briny.

Color
Light ruby
Nose
Dark cherry, with a hint of chalk and earth
Palate
Vibrant and tangy cherry, with a hint of smoke
Finish
Pleasantly dry, medium finish
Vineyard Location
Toscana IGT, Tuscany
Vineyard Size
5 ha
Varietals List
90% Sangiovese
10% Alicante
Farming Practices
Organically farmed (non-certified), dry-farmed, and picked by hand
Elevation
250 m
Soils
Sandy and stony soil
Maturation Summary
Bottled for 3 months
Alcohol
13.0 %
Acidity
5.1 g/liter
Residual Sugar
2.3 g/liter
Annual Production
50,000 bottles

Cala Civetta Trebbiano Toscana IGT

Trebbiano is one of the most prolific and widely planted varietals in Italy, even in the DOC zones. It has been described by Jancis Robinson as the “crisp mouthwash” of Central Italy, and most of the time, it is about as memorable as a boy-band pop song. In this case, the Cantina at Morellino delivers something lovely, even special, with its Cala Civetta. Low-yields (about 1200g per plant), vine age (oldest planted in the 90’s), and unusual skill combine to offer an affordable, delicious wine that is zippy and floral, with notes of honeydew, sweet grass, and crushed salt.

Color
Straw yellow with green highlights
Nose
Crisp pear, Tuscan wildflowers, and a hint of salt
Palate
Medium-bodied, with lively acidity and ripe fruit
Finish
Clean and dry, with a hint of almond skin
Vineyard Location
Toscana IGT, Tuscany
Vineyard Size
10 ha
Varietals List
90% Trebbiano
10% Vermentino
Farming Practices
Organically farmed (non-certified), dry-farmed, and picked by hand
Elevation
250 m
Soils
Sandy and lime soil
Maturation Summary
Bottled for 3 months
Alcohol
13.0 %
Acidity
5.5 g/liter
Residual Sugar
2.5 g/liter
Annual Production
60,000 bottles

Cala Civetta Ciliegiolo Maremma Toscana DOC

Believed to be a parent to Sangiovese (based on DNA evidence) Ciliegiolo certainly has plenty of telltale cherry aromas and flavors to offer. That said, this grape is slightly different than its offspring: richer in phenols and darker in color, it has softer, rounder tannins and less acidity, making it the perfect, approachable glass with a classic Tuscan meal. In the case of Cala Civetta, the wine is lean and clean, with a high-energy mouthfeel, ripe fruit, and a crowd-pleasing finish. A wonderful option from the Maremma that is both familiar and fresh at once.

Color
Bright ruby with violet reflections
Nose
Fresh cherry, wild strawberry, violet
Palate
Ripe cherry and soft tannins
Finish
Clean, unoaked, medium
Vineyard Location
Maremma Toscana DOC, Tuscany
Vineyard Size
25 ha
Varietals List
100% Ciliegiolo
Farming Practices
Organically farmed (non-certified), dry-farmed, and picked by hand, with a max of 8 clusters per plant; vegan
Elevation
150-180 m
Soils
Sandy clay
Maturation Summary
In Steel for 3 months
In Steel
3 months
Alcohol
14.0 %
Acidity
5 g/liter
Residual Sugar
3 g/liter
Annual Production
140,000 bottles

Cala Civetta Vermentino Toscana IGT

Lush in terms of body, but clean and zesty on the palate. this Vermentino performs the way we'd expect when well-made near the Tuscan coastline. While there are hints of minerality, the story of the wine revolves around its ample mouthfeel and warm climate, low yield fruit. The Cantina del Morellino is a true coop, with farmers owning an average of under 5 acres and doing everything by hand. Perfect anytime of year in lieu of Pinot Grigio or, for that matter, even an unoaked Chardonnay.

Color
Luminous straw yellow
Nose
Warm citrus, melon, and orange sherbet with linden and jasmine flowers
Palate
Fresh and mineral-driven, with intense warm citrus
Finish
Clean, medium
Vineyard Location
Toscana IGT, Tuscany
Vineyard Size
60 ha
Varietals List
100% Vermentino
Farming Practices
Organically farmed (non-certified), dry-farmed, and picked by hand; vegan
Elevation
60-180 m
Soils
Limestone, shale, and clay
Maturation Summary
In Steel for 6 months
In Steel
6 months
Alcohol
13.0 %
Acidity
5.5 g/liter
Residual Sugar
3 g/liter
Annual Production
300,000 bottles

Cala Civetta Sangiovese Toscana IGT 1Lt

Cantina del Morellino is our favorite Tuscan cooperative. It is a family-owned, inter-connected network of exceedingly small growers, virtually all of them multi-generational and married to the land. Chief enologist Paolo Caciorgna is a master of his craft, and one of the true experts in native Tuscan varietals. Here, his Sangiovese and Alicante blend provides a pleasing melange of tart, dried cherry and liquid smoke, along with a faint chalkiness and a finish that is pleasingly dry and briny.

Color
Light ruby
Nose
Dark cherry, with a hint of chalk and earth
Palate
Vibrant and tangy cherry, with a hint of smoke
Finish
Pleasantly dry, medium finish
Vineyard Location
Toscana IGT, Tuscany
Vineyard Size
5 ha
Varietals List
90% Sangiovese
10% Alicante
Farming Practices
Organically farmed (non-certified), dry-farmed, and picked by hand
Elevation
250 m
Soils
Sandy and stony soil
Maturation Summary
Bottled for 3 months
Alcohol
13.0 %
Acidity
5.1 g/liter
Residual Sugar
2.3 g/liter
Annual Production
50,000 bottles

Cala Civetta Bianco di Pitigliano DOC

From one of Tuscany's oldest DOCs comes this lesser-known, historic white crafted in the hilltop town of Scansano. The blend of Trebbiano and Chardonnay yields a wine simple in its approach but with great weight and acidity... along with an impressive shelf life for an unoaked white. A through-line of minerality accompanies the warm cirtus, green apple, and faraway hint of saltiness (the nearby Tyrrhenian Sea is just a 15 minute drive away). A little plate of linguine con vongole and your culinary fate is sealed!

Color
Light straw
Nose
Ripe citrus grove and minerality
Palate
Green apple with warm citrus and minerality repeating
Finish
Clean, with lingering tannins and hint of sapidity
Vineyard Location
Bianco di Pitigliano DOC, Tuscany
Vineyard Size
25 ha
Varietals List
80% Trebbiano
20% Chardonnay
Farming Practices
Organically farmed (non-certified), dry-farmed, and picked by hand; vegan
Elevation
100-1200 m
Soils
Mix of sandy soils and silt-rich tufa
Maturation Summary
In Steel for 3 months and Bottled for 1 month
In Steel
3 months
Alcohol
13.0 %
Acidity
5.9 g/liter
Residual Sugar
1.5 g/liter
Annual Production
120,000 bottles