There is probably no family in the Morellino di Scansano appellation more entitled to the moniker “ambassadors of Morellino” than the Mantellassi.
Not only have they been growing Sangiovese on the western coast of Tuscany since the end of the 19th century. They were also one of the first families to establish a bona fide winery there in the 1960s.
And most importantly, they played a key role in the creation of the Morellino di Scansano DOC in the late 1970s. No family could be more deeply connected to this breathtaking winegrowing region and its wonderful and extremely gastronomic wines. Morellino di Scansano became a DOC (denominazione di origine controllata or appellation of controlled origin) in 1978. It was made a DOCG (denominazione di origine controllata e garantita or appellation of controlled and guaranteed origin) in 2006, the highest tier and classification in the Italian appellation system.
The Mantellassi were among the earliest growers of Sangiovese in Morellino di Scansano to recognize that the appellation’s ancient “tufa,” volcanic and limestone subsoils (not to be confused with tufo or tuff), were ideal for the production of red wines with nuance, complexity, and aging potential.
But perhaps more importantly, the Mantellassi family realized that the “maritime influence” — the proximity of the Mediterranean Sea — gave their wines their signature freshness and approachability. The sea breeze not only helps to keep the berries cool during the crucial final months of ripening in summer. But it also reduces excessive moisture that could cause rot, mildew, and other vine diseases that can affect the quality of the final product. Thanks to that freshness and drinkability, the wines have a “gastronomic,” food-friendly character that makes them favorites of restaurateurs from Florence to Siena.
The Mantellassi family’s Morellino di Scansano Le Sentinelle Riserva DOCG is sourced from a single hillside vineyard that stretches over just 2.5 hectares. No wine could be more emblematic of this extraordinary appellation. Three different clones of Sangiovese (also known as Morellino) from this plot are now recognized as official Morellino di Scansano clones.
They were identified after a long process of “massal selection” by the winery. (Massal selection is the process whereby the grower identifies the best vines in a historic vineyard and then uses them to create more vines with their same genetic makeup.)
The wine, a blend of mostly Sangiovese with a small amount of Alicante (around 15 percent) is aged in new French casks for a minimum of 20 months before bottling. The wine is then bottled aged until the winemakers feel it is ready to be released.
