‘Melograno’ (pomegranate) is made entirely of Sangiovese, from a vineyard planted in 2004 at Chioano, just east of Todi in Umbria. The soil is whitish clay, rich in limestone and chalk. The grapes are picked at the middle or end of September, depending on the vintage. They remove the stalks and seeds by way of a special de-stemmer that removes the seeds so as ‘to prevent too much tannin or rusticity’ says Luca. After crushing, the grapes are fermented with the skins for about a week using no added yeast. After fermentation is complete and the wine is dry, the wine is pressed, then aged for 12 months in stainless steel tanks, filtered, and bottled. It is not fined or cold-stabilized. About 2,500 cases are produced.
Luca’s notes: ‘pleasing acidity, soft tannins, savory. Flavors of wild berries and plum, with a herbal note.’ The name Melograno means pomegranate, and an attractive savory sour character, reminiscent of the fruit, makes this wine beg for food. I would add notes of sour cherry and almond. Where’s the pizza?