2024 Fattoria le Pupille Morellino Di Scansano
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How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.
What we taste What you taste Click a taste for what it means
The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: full-bodied. Like most red wines from ; 14% alcohol.
Tannin: firm. Aged in oak.
Sweetness: dry. Red wine from is almost always dry.
Acidity: fairly high. The warm climate of .
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Log inThe name Le Pupille comes from the two farmhouses atop the two hills, which are considered the eyes (pupils) watching over the medieval village of Pereta. Fattoria Le Pupille is a true pioneer in Maremma, the southern part of Tuscany, and is inextricably linked to the production of red wines. Sangiovese, the grape considered the king of this estate, occupies 70% of the vineyards and is the soul of their renowned Morellino wines. Elisabetta Geppetti transformed this family estate into a modern and enterprising winery, which today owns 75 hectares of vineyards, distributed like a mosaic among the beautiful regions of Maremma. In 1987, they launched their first Saffredi, the wine that put this region on the map due to its excellence, not only in Tuscany but also far beyond.
The soil varies from a clay and iron-rich subsoil to a soil with a good presence of gravel. The Morellino Di Scansano comes from the La Carla vineyard (Magliano in Tuscany), the Maiano and Bozzino vineyard (Istia d'Ombrone), San Vittorio, Vignacci Alta, and the Vecchie Pupille vineyard. Located at 50-250 meters above sea level. The vines were planted from the late 1980s to 2002.
The Morellino Di Scansano is a blend of 85% Sangiovese, 10% Alicante, and 5% Ciliegiolo. In Tuscany, Ciliegiolo is often used alongside Sangiovese to soften the tannins. The grape also makes up a small proportion of traditional blends such as Chianti. On the nose, there is the scent of red berries, rosemary, and an aroma reminiscent of the Maremma. The base is firm and balanced by good acidity. A long-lasting wine, juicy and with beautifully integrated tannins. A wine true to its land, yet with a style appreciated worldwide.
Character
The wine
Origin
Bottle
Wine features
Parker
The Wine Advocate
RP 92
Reviewed by:
Monica Larner
Release Price:
$20
Drink Date:
2026 - 2029
The Fattoria le Pupille 2024 Morellino di Scansano is led by Sangiovese with small percentages of Alicante and Ciliegiolo that bring extra brightness and energy. In Maremma, complex soils of volcanic deposits layered with ancient marine sediments define the character of the region, and for this wine, the Sangiovese is planted on sandstone soils that enhance elegance and aromatic lift, while other parcels feature pietra serena, red clays and limestone matched carefully to the appropriate variety. The bouquet offers redcurrant, myrtle and fragrant herbal notes of fresh rosemary and thyme, evoking the herb garden that lines the walkway to the estate’s newly inaugurated tasting room and visitor center. This wine offers phenomenal value.
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World famous in Tuscany: the visionary Elisabetta Geppetti. With Fattoria Le Pupille she put Maremma on the map. She makes wines with the highest possible scores, never finished, never finished Geppetti goes for the very best. With her icon wine the Saffredi in the lead.
An eye for detail and extreme dedication from both Geppetti and famous winemaker Luca D'Attoma ensure a wine of this caliber. 30-year-old cabernet sauvignon and merlot vines, growing at an altitude of 250 meters, provide highly concentrated late-harvested grapes. The poor sandy soils make it so difficult for the sticks that there is only quality in the grapes. After the fermentation, it ripens for 18 months on small (75% new) barriques and a few months in the bottle.
Together, the nature and perfectionism of the Geppetti / D'Attoma duo ensure not only a top wine, but an icon with character. While there is no sangiovese in it, you can smell the typical Tuscan scents of dried red cherries, thyme, tobacco, graphite and flowers. All very precisely and delicately recognizable. On the palate intensity like a great Burgundy: a lot of taste, refinement, full and yet airy and elegant.
Le Pupille traditionally consists of two farms that, like outward looking pupils (eyes), could protect the village behind Pereta. From the beginning, passion for top wine was clear. The first harvest year only came on the market four years after the harvest and the 'godfather of the Super Tuscans' Giacomo Tachis (Sassicaia, Ornellaia etc.) was appointed as an advisory oenologist. Elisabetta Geppetti already knew as a child that wine was going to be the ambassador of the beautiful Maremma.
After the death of Tachis, Luca d'Attoma, known from the cult domain Tua Rita, was hired as an advisory winemaker and that is bearing fruit. Where Le Pupille has always been good, it has impressed in recent years with wines that are close to the ultimate score. Now affordable, in a few years you want that you had purchased several boxes for the current prices.
Deze Morellino toont frisse rode bessen, rode bes en myrte met een ziltige, kruidige neus van rozemarijn en tijm, levendige zuurtegraad en zachte, rijpe tannines die de 14% alcohol goed dragen. Daardoor werkt hij uitstekend bij varkensvlees, charcuterie, kazen en pasta of pizza: de zuurtegraad snijdt door vet van charcuterie en rijke kazen, de kruidige tonen sluiten mooi aan bij rozemarijn‑gegrild of geroosterd vlees en de sappige fruitigheid tilt tomaten‑en kruidenrijke pasta’s en pizza’s naar een hoger niveau. Kies bijvoorbeeld voor langzaam geroosterd varkensvlees met kruiden, een klassieke pasta al pomodoro of een pizza met pittig salami en pecorino om de harmonie tussen wijn en gerecht maximaal te benutten.
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