Scosso

Scosso
Scosso Scosso

Our Super Tuscan Blend of Sangiovese, Cabernet Sauvignon, and Merlot.

Reg Price |
Brix Head Price |
$37.00
$31.45
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Tasting Notes
Production
Specifics

Scosso Tasting Notes

Lovely ruby color with a bouquet which opens up more and more as you indulge.  Drinks well now and has enough tannins to age for years.  It greets you with richness in the front of your palette.  The viscosity evokes a feeling of heavy creaminess and makes you think of cream soda without the fizz.  The lingering finish, with a touch of blackberries, will last all evening and draw you back for more.  Salute!

Scosso Production Practices

Grapes were handpicked into ½ ton picking bins; clusters were sorted by hand before being de-stemmed. Under-ripe and damaged fruit was removed during the sorting process. Whole-berry grapes entered the open-top bins. A different yeast was used for each varietal:  Sangiovese- F83, known for its fruity nuances; Cabernet Sauvignon- Native yeast was allowed to go forward; Merlot- F15, known for soft structure and an elegant and fruit-driven aroma.  Each varietal wine fermented to dryness over 15-17 days. During fermentation, punch-down took place two to four times daily to extract ripe tannins and intense flavors from the skins. Malolactic fermentation took place in barrel to help incorporate the oak; blending took place in June of 2012. Varietals are blended early on to allow wine to mature over time before any final blending adjustments are made.  After blending, the wine was returned to French oak barrels for additional barrel aging prior to bottling.

Scosso Specifics

  • Blend: 69% Sangiovese, 19% Cabernet Sauvignon, 12% Merlot
  • Barrel aging: 17 months in 225-L French oak barrels, 100% once-used
  • Barrels: Center of France, Vosges, Allier, Nevers
  • Punched Down: 2-4 times daily during fermentation
  • Racking: every 3 months
  • Sangiovese: Harvest date 9/12/11
  • Harvest method: 100% hand-harvested
  • Fermentation: 15 days with F83 yeast
  • Cabernet Sauvignon: Harvest date 9/28/11
  • Harvest method: 100% hand-harvested
  • Fermentation: 16 days with Native yeast
  • Merlot: Harvest date 9/14/11
  • Harvest method: 100% hand-harvested
  • Fermentation: 17 days with F15 yeast
  • Malolactic fermentation: Natural in barrel
  • Blended: June 18-20, 2011
  • Bottled: June 2012
  • pH: 3.57
  • Alcohol: 14.7%
  • Released: April 2014

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