La Mursa 'Sulana' Alicante Costa Toscana 2022 750ml

Product Info

Terroir
Sulàna is grown on the rugged terraces of the island of Isola di Capraia, part of the Tuscan Archipelago off the coast of Tuscany. The vines sit around 450 m altitude in a fiercely windy, sun-exposed environment, surrounded by maquis scrub, maritime air and granite-volcanic soils. The soils are markedly volcanic and stony, offering sharp drainage and influencing the wine’s minerality and tension. The vine density is very high (~10,000 vines per hectare) with manual cultivation on steep terraces, reflecting the extreme nature of the site. This wild and exposed terroir gives a sense of place that is distinctive and refined.

Winemaking & Technical Notes
This wine is made from 100% Alicante (which is effectively Grenache in the Italian context) — yes, pure Alicante from the cliff-terraced plots on Capraia. Fermentation takes place partially whole-bunch (20-30% whole clusters) in 10 hectolitre mastelles (small traditional vats), with foot-crushing of grapes for gentle extraction. After fermentation the wine is aged in used French oak barrels for about 10 months, followed by bottling and further time.. Alcohol is modest around 13% for the 2022 release. The low-intervention approach—organic farming, indigenous yeasts, minimal new oak—ensures the vineyard and soils speak through clearly.

Tasting Notes
In the glass the wine presents a light ruby hue, transparent yet showing intensity and purity of fruit. On the nose it opens with fresh red-berry fruit: raspberry, cherry, strawberry, accompanied by subtle herbal notes of garrigue and Mediterranean scrub (mint, rosemary) plus floral hints of violet and rose petal. On the palate the wine is medium-bodied with elegant density rather than overt weight. The red fruit continues, complemented by bright acidity, soft but present tannins and a mineral streak evoking the salty sea-air and stony terraces of Capraia. The finish is long, layered, with youthful vitality and enough structure to suggest short-to-medium term cellaring.

Food Pairing & Service
Serve slightly cool—around 16 °C / 60 °F—to highlight its precision and freshness. Sulàna pairs beautifully with grilled lamb chops, charred octopus, pasta with tomato and anchovy, or roasted Mediterranean vegetables. Its combination of bright fruit and savory minerality also makes it ideal for herb-infused poultry dishes or aged pecorino. Decant for 20–30 minutes to allow the aromas to unfurl fully.