Morellino di Scansano is born in one of the most uncontaminated zones of Tuscany: this costal area in the southern part of the region which known as Tuscan Maremma is enclosed by the valleys of Ombrone and Albegna rivers. Apart from the territory of Scansano district, it includes also a part of Grosseto district, Magliano in Toscana district in the direction of Tyrrhenian Sea, Campagnatico, Roccalbegna, Semproniano and Manciano in the direction of Monte Amiata and the inland.
The wine is locally known as Morellino and is mostly on the basis of Sangiovese. It owes its particular features to the soil conditions and the climate: the vineyards are subjected to the favourable influence of the sea breezes, which mitigate high day temperatures in summer.
The average temperature oscillates around +15.0°C with + 7.0° and + 24.0° respectively in winter and in summer. July is usually the hottest month of the year with absolute maximum temperatures of about 38°C and 39°C being reached almost every year. Absolute minimum temperatures under 0°C are reached rarely and the peaks of -7°C and -8°C have been registrated only in midwinter for relatively short periods of time.
During the summer-autumn period the fluctuation in temperature between day and night is one of the key factors of the balanced ripening process and concentration of the grapes.
The geology of the territory is quite variable and therefore responsible for the formation of various types of agricultural plots. The geolithological formations in relation to their dating and characteristics of the lands to which they gave birth, can be divided into two main groups: those of major uniformity in the western sector where arenaceous elevations of boulder and sandstone types prevail, while those in the eastern part are more articulated and rough in correspondence of the limestone and argillaceous formations. About 2/3 of the area is attributable to these two big lithological groups.
In the western part the soils are usually of silty or sandy loam texture, derived from boulder, where the reaction is generally sub-acid and alkaline, while in the eastern part the soils are of clay or silty loam, derived from limestone formations, where the reaction is basically alkaline.
The soils are generally not very deep with an often emerging rocky substratum , which determines remarkable difficulties in deriving benefit from but at the same time creates premises for the production of fine wines.