AROMA: cherry and marasca cherry, with scents of Mediterranean scrub.
TASTE: well-developed, elegant and pervasive.
FOOD MATCHINGS: ideal with meat, pasta, cheese and game dishes.
SERVING TEMPERATURE: 16-18 •C.
SERVING METHOD: Serve in large long-stemmed glasses and uncork, fi possible, a few minutes before drinking.
GRAPES: Mainly Merlot, and in small percentage Cabernet franc.
HARVESTING: by hand.
VINIFICATION: in small containers to extract desirable substances from the grape skins. Fermentation, performed with natural yeasts on the skins to capture the character of the 8 territory to the full, lasts for about 20 days with brief punching down and very brief pumping.
MATURATION: the wine ages in cement tanks and during the period is racked three times to clarify and stabilize.
BOTTLING: carried out without clarification or filtration processes to maintain organoleptic qualities to the full.
Nero del Cornia takes its name from the river Cornia
that runs along the vineyards. Here the soil produces particularly rich grapes,
that capture to the maximum the characteristics of the territory of Suvereto and Val di Cornia.
The history of Organic Farm Tenuta la Batistina has its origins in the early ‘900 in Suvereto, in the locality that will take the name of the family itself “Molino della Batistina”, when the Batistini Family started the business activity in the field of grain processing, olive groves, orchards and vineyards for personal and local use. In the year 2016, Margherita and later her sister Irene Batistini, entered at La Batistina to continue their journey and follow in the footsteps and passion for winemaking of their parents Elena and Daniele, born and raised in the heart of the Val di Cornia.