Beim “Purosangue” geht es nicht um einen gef\u00e4lligen, leichtgewichtigen Morellino, sondern um eine deutlich konzentriertere, straffer gefasste Interpretation. Der Wein wird aus Sangiovese erzeugt und zeigt schon damit eine klare stilistische Entscheidung: mehr Kern, mehr Kontur und mehr Tiefe. Im Glas wirkt er dunkel rubinrot, die Frucht ist reif, aber nicht s\u00fc\u00dflich, dazu kommt eine warme W\u00fcrze, die dem Wein von Anfang an Richtung gibt.<\/p>\n
Ausgebaut wird der “Purosangue” zw\u00f6lf Monate im gro\u00dfen Holz und anschlie\u00dfend weitere Monate in der Flasche. Genau dieser Weg pr\u00e4gt seinen Charakter sehr deutlich. Das Holz legt sich nicht als vordergr\u00fcndiges R\u00f6staroma \u00fcber den Wein, sondern gibt ihm Form, Rundung und L\u00e4nge. Am Gaumen zeigt er dichte, aber geschmeidige Tannine, eine reife Frucht und einen langen, polierten Nachhall. So entsteht ein Morellino mit Substanz und Ernsthaftigkeit, der seine Kraft b\u00fcndelt und dabei erstaunlich sauber und kontrolliert bleibt.<\/p>\n
Seine nat\u00fcrliche Umgebung sind Gerichte mit Tiefe und Saft. Besonders gut passt er zu rotem Fleisch und Wild, also etwa zu geschmortem Rind, Rehragout oder Lamm aus dem Ofen. Auch kr\u00e4ftige Saucen und dunkle Jus nimmt er sehr gut auf, weil seine Struktur und W\u00fcrze genug Gegengewicht mitbringen. Mit etwas Luft im Glas gewinnt er zus\u00e4tzlich an Pr\u00e4zision und wirkt noch geschlossener.<\/p>\n","protected":false},"excerpt":{"rendered":"
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