Masataka Taketsuru was born in the coastal town of Takehara (now Takehara City) about 60km from Hiroshima City. Recommended for eating with fish and seafood generally, chicken, salads, antipasti, lighter risottos, creamy sauces, pesto. Long almost bitter finish, typical of the Cortese grape, with its decisive imprint of freshness, witness of the wine's potential for ageing. On the palate it starts off decisively, with sharpness and precision. Very delicate while intense bouquet with elegant and pervasive flower notes which in time blend and give way to the sweetness of more intense white and citrus fruit aromas, rising to prominence after a few minutes. Translucent shades of straw yellow and greenish reflections which emphasise the wine's clarity and brilliance. Unusually for the region, Morgassi only releases its whites after a year’s bottle ageing, meaning its wines are richer and more elegant than many of its rivals. A small estate of 50 hectares, the winery is now managed by sisters Marina and Cecilia Piacitelli. The Morgassi Superiore winery was created by Marino Piacitelli in 1993 and is today regarded as one of the top producers of the increasingly fashionable wine, Gavi. Crying out for spag bol, meatballs in a tomato sauce and brown rice or Tuscan white beans, pappa al pomodoro (made with stale Tuscan bread, tomatoes garlic and basil leaves) or cacciucco (a fish stew in a spicy chili sauce) Chianti classico goes very well with meat dishes such as ossobuco, leg of lamb, lamb chops, roast beef in Madeira sauce, wild duck, venison and pizza with meat. Try with simple pasta dishes (especially ones with a tomato sauce) and antipasto. This medium to full-bodied, well balanced wine is ready upon release. Clean, intense, ripe black cherry, blueberry, rose, vanilla Elegant, warm, rich, medium to full-bodied, quite soft, fresh, balanced, harmonious, long persistence. The result is a fruity, aromatic Sangiovese based wine with soft, fine tannins. Sangiovese (95%) and Canaiolo Nero (5%) grapes grown on shale (Galestro) & calcareous stone (Pietraforte) soils, hand harvested, with a wild yeast ferment. Once this certification takes place, the fruit used for Sangió will go into Monte Bernardi’s other wines like the Retromarcia. The vineyard is in conversion from practicing organic to being certified. Sangió comes from a vineyard above the village of Panzano in Chianti. The property was certified biodynamic in 2004. As winemaker, Michael has invested time, love and money in the vineyards, the winery and villa. The Schmelzer family, originally from Michigan, purchased Monte Bernardi in 2003. Before 1992, the grapes were sold to neighbouring farms. Most of the vineyards are more than 40 years old. The property’s vineyards are situated in the hilly, southern-most region of Panzano, an area that has been acknowledged as one of the ‘Grand Crus’ of Chianti Classico. ![]() Even though the estate Monte Bernardi dates back to 1085 in the region of Panzano in Tuscany, Michael Schmelzer and family purchased the estate in 2003 and have been making beautiful Sangiovese-based wines and olive oil ever since.
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