Muraccio Organic 2022
Parrina DOC
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La Parrina is a magical part of the Tuscan coast – a peninsula with just one estate, producing this gorgeous, rich red. It's a rich blend of mostly Sangiovese, with a little Merlot and Cabernet, barrique aged, so with more than a touch of Bordeaux.
£13.99 per bottle£16.99
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Wine Details
- Red - Medium to Full Bodied
Italy- Deep Ruby
- Sangiovese
- 10.5 Units
- 14% ABV
- 750 ml
- 31 December 2032
Flavour Profile
Tasting notes
Full bodied, velvety, with firm tannins, dark fruits, herbs and spice
Allergy information
Contains Sulphites
The Story Behind the Bottle
La Parrina is a tiny, beautiful DOC, situated very close to the Tuscan coast, the Orbetello Nature Reserve and a special salt water lagoon. It's part of the renowned Maremma zone and only one estate exists there – also called La Parrina. It boasts 200 hectares of land, only 60 of which are planted to vines – mostly Sangiovese, with pockets of interlopers Cabernet and Merlot. Originally a wedding gift to a Florentine banker, it's been in the Spinola family since 1830. Dr Franca Spinola is in charge today, championing biodiversity and great wines from winemaker Valeria Vittori. Muraccio is a classic Super Tuscan blend of Sangiovese, Merlot and Cabernet, barrel-matured for 10 months. Full-bodied and intense, it’s best to open early and decant.
La Parrina is a tiny, beautiful DOC, situated very close to the Tuscan coast, the Orbetello Nature Reserve and a special salt water lagoon. It's part of the renowned Maremma zone and only one estate exists there – also called La Parrina. It boasts 200 hectares of land, only 60 of which are planted to vines – mostly Sangiovese, with pockets of interlopers Cabernet and Merlot. Originally a wedding gift to a Florentine banker, it's been in the Spinola family since 1830. Dr Franca Spinola is in charge today, championing biodiversity and great wines from winemaker Valeria Vittori. Muraccio is a classic Super Tuscan blend of Sangiovese, Merlot and Cabernet, barrel-matured for 10 months. Full-bodied and intense, it’s best to open early and decant.
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