Osarella Sangiovese

Red wine made from pure Sangiovese grapes grown on ancient clayey marine soils rich in fossil shells, 13% vol

Malauva's signature red: thirty years of south-facing vineyards, marine minerality, and geological charm.

The Osarella Sangiovese of Malauva Farmhouse

The Osarella Sangiovese is the signature red wine from Elisa and Giovanni's cellar: a wine with a strong identity that takes its name from Osarella, the fraction of the municipality of Orvieto where the vineyard is located, giving the wine a deep connection with a specific and recognizable place. vineyard has approximately 30 years, is located at 320 meters above sea level with southern exposure (maximum sunshine and perfect ripening of the grapes), and presents a unique and fascinating geological characteristic: the clay soils are rich in fossil shells, testimony to the marine past of this territory millions of years ago. productivity is low - about 50 quintals per hectare —an index of superior concentration and quality to enhance the expression of the terroir. The winemaking process is classic for great Italian reds: the grapes Sangiovese they are destemmed and macerated on the skins throughout the fermentation process, with the 20% of whole bunch grapes to enrich the wine with freshness, complexity and tannic finesse. The refinement takes place in steel tanks to fully preserve the varietal and territorial character.
 
 
 

The roots of Osarella sink into the ancient seabed of Umbria

I clay soils with fossil shells dell'Osarella tell a fascinating geological story that dates back to millions of years ago: during the Pliocene (5-2,5 million years ago) and the Pleistocene, the current southern Umbria was covered by a vast inland sea — the so-called Tyrrhenian-Po Basin — which left behind sandy-clay marine deposits rich in fossil shells (gastropods, bivalves), which are now characteristic of all the soils of the sedimentary Orvieto area. retreat of the sea and subsequent tectonic uplifts brought these ancient seabeds to the surface, creating extraordinary wine terroirs: the minerality of these soils is transmitted to the wine through a unmistakable marine flavor, a note of iodine and salt that is perceived during tasting. Other Italian territories famous for fossil shell soils and their great wines are the Castles of Jesi in the Marche (home of Verdicchio), part of the Coastal Tuscany (Bolgheri) and some areas of the Salento. The Sangiovese (etymology “Sanguis Iovis” = “blood of Jupiter” according to Roman tradition) is the most widespread Italian grape variety, the basis of the great reds of Central Italy — Chianti, Brunello di Montalcino DOCG (red wines), Vino Nobile di Montepulciano, Morellino di Scansano —and Malauva grows it here, on the fossil marine soils of the Orvieto area, expressing a unique territorial identity.
 
 
 

Technical Characteristics of Wine

Typology: still red wine
Alcoholic content: 13% vol
Grapevine: Sangiovese 100%
Terroir: clayey soils rich in fossil shells (Pliocene marine deposits)
Exposure: south
Altitude: 320 m asl
Vineyard: vineyard of about 30 years in the Osarella hamlet, municipality of Orvieto
Productivity: 50 quintals per hectare (low yield for high quality)
winemaking: manual harvest, destemming, maceration on the skins throughout the fermentation, 20% of the grapes whole bunch
Fermentation and refinement: in steel tanks
Philosophy: natural wine, spontaneous fermentation, no clarification, no filtering
Service temperature: 16-18 ° C
Allergens: contains sulfites
 
 
 

Visual Examination

The Osarella presents itself in the glass with a bright ruby ​​red color, lively and bright, from medium transparency typical of Sangiovese — a grape variety that never produces opaque or impenetrable wines. 30-year-old vineyard and the complete maceration on the skins gives the wine achromatic intensity full, while the 20% whole bunch adds a pleasant note of liveliness. Possible light garnet shades at the edges of the glass, an indicator of the maturity of the vine and the natural evolution of the wine. Being a unfiltered and unclarified wine, may present a slight natural glaze and some sediment at the bottom of the bottle — a hallmark of authentic natural wines, not a defect. consistency In the glass, it is prominent, with dense, persistent arches that demonstrate the wine's structure and moderate alcohol content (13%). A visually seductive red, classic in character but with clearly perceptible elements of personality.
 
 
 

Olfactory Examination

Il aromatic profile è elegant, complex and deeply identifying, a direct expression of Sangiovese on fossil marine soils. On the nose, primary notes di ripe red fruits (ripe cherry, blackcurrant, plum, blackberry) and dark fruits (blueberries, mulberry), on a substrate floral di violetta, withered rose e peonyThey are perceived sweet spices characteristics of Sangiovese: cinnamon, black pepper, cloves and a subtle note of nutmeg. The 20% whole bunch gives elegant fresh vegetal notes — green stem, tomato leaf, aromatic herbs — reminiscent of the great Pinot Noirs of Burgundy or the signature Beaujolais. marine minerality soils with fossil shells emerge as a subtle note of iodine, salt and dried seaweed, giving the wine a unique depth and an unmistakable territorial signature. Notes balsamic (resin, eucalyptus, juniper) complete the highly complex bouquet.
 
 
 

Taste Examination

In the mouth the wine reveals itself elegant, structured but very drinkable. attack It is characterized by one vibrant acidity typical of Sangiovese — a grape variety famous for its freshness — balanced by a strong, marine flavour conferred by soils with fossil shells. tannic structure It is of great elegance: fine, well-integrated tannins, never aggressive, the result of complete maceration combined with 20% whole bunch which provides softness. development in the mouth it is progressive: notes of ripe cherry, plum, sweet spices and a characteristic mineral-saline note in the mid-palate. The persistence it is important, with a long finish characterized by fruity-balsamic notes and a pleasant savory trail. 13% vol guarantees structure and warmth without excess, in perfect balance with the Sangiovese acidity. red of the territory with great personality, capable of accompanying a structured meal without weighing it down, perfect both for immediate consumption and for short aging (2-3 years in the bottle).
 
 
 

Gastronomic pairings

The Osarella Sangiovese is a versatile red wine with a great gastronomic vocation, perfect for the cuisine of Central Italy:

• Grilled and roasted red meats: the excellent combination is with the Bistecca Fiorentina, a classic Tuscan-Umbrian combination. Also splendid with Biodynamic Veal Fillet, grilled ribs, baked lamb, braised and stewed meats
• Game and wild game: stewed wild boar Maremma style (a characteristic dish of Central Italy), venison with juniper, jugged hare, Rabbit cacciatore style, pheasant with truffles
• Pasta with ragù and Umbrian cuisine: the perfect combination is with Pici with Organic Ancient Grains with Tuscan ragù, Pappardelle with Ancient Grains with wild boar, tagliatelle with white meat sauce, gnocchi with duck sauce
• Structured cured meats and sliced ​​meats: Dry Cured Sausage, wild boar salami, seasoned capocollo, long-seasoned hams
• Aged cheeses and pecorino cheeses: Falisco Aged Pecorino, Pecorino Romano DOP Organic, aged Umbrian and Tuscan pecorino cheeses, very mature parmesan
• Pizza with textured toppings: pizza with sausage, pizza diavola, pizza with mushrooms and truffle, pizza margherita with intense tomato
• Structured vegetarian cuisineEggplant parmigiana, eggplant scapece, lentil meatballs with ragù, Tuscan ribollita, vegan ragù

The elegance of tannins , vibrant acidity make it perfect for the traditional family cuisine —Sunday lunches, dinners with friends, special occasions. A wine "daily gourmet” which rewards those who know how to appreciate the depth of the local Sangiovese.
 
 
 

The Producer: Malauva Casa Agricola

Malauva Casa Agricola is the project of Elisa and Giovanni, a couple for over 16 years who from 2017 develop a Castel Giorgio (TR), on the edge of theAlfina Volcanic Plateau, “farmhouse” where the vine coexists with the olive trees and the woods. Six hectares of land (of which 4 are organic vineyards) cultivated with typical vines of the Orvieto areaProcanico, Drupeggio, Verdello, and Malvasia for the whites, Sangiovese for the reds. The philosophy in the cellar is radical: spontaneous fermentations, no filtering, no clarification, no addition of wine products. A small reality that also holds a century-old married vineyard according to the ancient Etruscan model of theAitason.
 
 
 

Ingredients

100% organic Sangiovese grapes from the Osarella vineyard, Orvieto; indigenous yeasts.

From organic farming. Natural wine: spontaneous fermentation, no filtering, no fining. Contains sulfites. Contains alcohol (13% vol).
 
 
 

Storage and Consumption Warnings

Store in horizontal position (to keep the cork moist), in a cool, dry place, away from direct light, at a constant temperature between 14°C and 18°C. Serve at 16-18 °C: optimal temperature to express the complexity of Sangiovese (not at room temperature, too hot in summer). It is recommended to open the bottle 30 minutes before serving to allow the wine to oxygenate and develop its bouquet — a practice recommended for young red wines with character. The presence of a light sediment on the bottom The slight tingling of the bottle is normal and indicates the authenticity of the natural wine: pour gently without shaking. Once opened, store in a cool place with the cork replaced and consume within 3-5 days. Aging potential: 2-3 years in bottle (develops evolutionary notes of undergrowth, leather and tobacco with aging). WARNING: Alcoholic product, prohibited for use by minors under 18. Alcohol abuse is harmful to your health. Avoid during pregnancy, breastfeeding, and for those taking medications incompatible with alcohol. Do not drive after consumption.
 
 
 

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