Sellari Franceschini - TUSCANY

For serious wine aficionados, terroir, or literally the taste of earth, is fundamental. It is that which makes a Brunello, Vino Nobile and Morellino distinct because Montalcino, Montepulciano and Scansano are geographically different places. For anyone fortunate enough to live in Tuscany, the benefits of this competition is a large selection of well made wines that will satisfy every palate. The problem arises for the consumer outside Tuscany (and NOT necessarily outside Italy) who can only get wines from the large scale technical producers that offer a more standardized uncharacteristic taste.The result is that the wines made by these different types of producers have completely different tastes, and, in the case of technical production, the taste can become independent of the natural conditions characterizing any particular growing season. The current vogue of adopting the French oak barrique for aging among technical producers for example, causes these wines to have a distinct, almost “stylized” flavour, that critics argue lacks “terroir”. Sellari Franceschini has been producing Morellino in Scansano since 1861, BEFORE the final unification of Italy, and hence can speak from the authority of experience. The thing here is that Dr. Mario Gallori of Sellari Franceschini uses over 95% of indigenous Morellino grapes and not the widely diffused San Giovese imports that the appellation authority accepts as Morellino. At the present time the production of the complex, aged, traditional Tuscan reds like Brunello of Montalcino, Vino Nobile di Montepulciano, Morellino di Scansano, is divided among “traditional” and “technical” producers. In general, traditional producers use time honoured techniques of fermentation and aging and tend less to renew and update processing equipment and storage facilities. Technical producers, as the name implies, usually have the economic means and desire to invest in new technologies and trends in aging techniques.