The company’s decision to produce a rosé from Sangiovese grapes represents a good combination of the traditional typical Tuscan grape variety and innovation. The skins of Sangiovese are left to macerate with the must for only a few hours; after separation, the cold fermentation begins, using selected yeasts which are able to enhance the notes of fresh red berry fruit. The rosé is distinguished by its orange reflections, typical of Sangiovese. This wine should be drunk between 9 and 10° C and is the ideal choice for aperitifs and finger food; it goes well with cheese, cold cuts and vegetables but don’t dismiss it as an accompaniment to a margherita pizza!
- Grape variety: prevalently Sangiovese grapes.
- Harvest: carried out by hand in crates between 16 and 20 September.
- Vinification: whole grapes pressed after a very brief maceration on the skins at low temperature under an inert gas atmosphere. The fermentation of the must is conducted in stainless-steel tanks at a maximum controlled temperature of 15° for two weeks.
- Aging: carried out in stainless-steel tanks on fine lees for three months.
- Tasting notes: delicate pink colour and an intense, broad aroma with fragrant floral notes, red fruit and delicate notes of aging sur lies. Flavoursome and very fresh on the palate with a pleasant finish of red fruits.