Scalabreto
Red sweet wine of Italy

Scalabreto was born in 2007 from grapes left to ripen on the vine until the end of November, beginning of December. This is done to decrease the percentage of liquid in the cluster and at the same time to have a more balanced sugar level. In this way we get a wine that is not too sweet on the palate but smooth and yet not intrusive.
Food pairing is with classic pastries, excellent with yogurt or ricotta mousse. Imaginative and curious pairings are the ones based on foie gras or Tuscan chicken liver crostini.
The wine’s name derives from a dialect word used in Maremma to indicate a steep terrain, full of stones.

Production

Vinification and fermentation process: late harvesting of grapes at the end of November. This is done to let the grapes dehydrate and so get a higher concentration of sugars.
The soft pressing of grapes is followed by the must’s fermentation in oak barrels where it stays for at least 12 months.