Serpaia : Serpaiolo 2024

Characteristics and tasting advice for Serpaiolo 2024 by Serpaia

Tasting

Appearance
The wine displays a brilliant, vibrant ruby red color.

Nose
The bouquet opens with intense aromas of fresh red and black fruits such as cherry, wild blackberry, and blueberry, enhanced by spicy notes of pepper. With aeration, delicate hints of violet emerge, mingling with nuances of vanilla, clove, and cinnamon derived from aging.

Palate
The attack is clean and reveals a lovely freshness. The palate is harmonious and structured, supported by silky tannins. The finish is long and warm, marked by notes of sweet spices and a refined hint of bitterness.

Food and wine pairings
This Italian red wine pairs perfectly with spiced vegetable dishes, pasta with rich or tomato-based sauces, as well as topped pizzas. It also complements grilled red meats and firm cheeses beautifully.

Serving and cellaring
For optimal tasting, it is recommended to serve this wine between 16 and 18°C (60–64°F), after allowing it to breathe for 15 to 30 minutes. This wine can be enjoyed now and will continue to evolve until around 2029.

The harmony and freshness of a Tuscan red wine

The estate
The Endrici family's winemaking history began in 1885 in Trentino. Driven by a desire to explore new horizons, Paolo and Christine Endrici, the group’s current leaders, founded the Serpaia estate on December 31, 1999. Located in Magliano in Tuscany, the estate takes its name from the area’s historic snake nests. Guided by a pursuit of authenticity and respect for nature, the estate stands out for its commitment to crafting wines that faithfully reflect their adopted terroir, combining local traditions with family expertise.

The vineyard
The vines thrive in the hills of Magliano, within the Maremma Toscana, not far from the Tyrrhenian Sea. This terroir benefits from a warm, dry Mediterranean climate, ideally moderated by sea breezes. The soils, composed of sand, clay, quartz, and local rocks such as Alberese and Galestro, retain moisture effectively. Trained using the Guyot method with controlled yields, this Tuscan vineyard follows the principles of integrated farming and began its conversion to organic agriculture in 2023.

Winemaking and aging
The grapes are harvested by hand during the coolest hours. Vinification begins with the co-fermentation of the different grape varieties in stainless steel tanks to preserve aromatic freshness. After a natural malolactic fermentation, the wine is aged in oak barrels, giving it its complex structure and harmonious tannins before bottling.

Grape varieties
This wine is a blend of Sangiovese (29%), Merlot (28%), Cabernet Sauvignon (18%), Petit Verdot (14%), and Ciliegiolo (12%).