90% Sangiovese, 10% Merlot. One part of the grapes fermented on the skins for 36 hours and the remaining are de-stemmed and pressed softly at low temperatures for to preserve the aromas; fermented in stainless steel, the entire procedure is carried out in the absence of oxygen.
Rosato Toscano
90% Sangiovese, 10% Merlot. One part of the grapes fermented on the skins for 36 hours and the remaining are de-stemmed and pressed softly at low temperatures for to preserve the aromas; fermented in stainless steel, the entire procedure is carried out in the absence of oxygen.
| Grape sorts | 95% Sangiovese, 5% Merlot |
|---|---|
| Bottles produced | 2,000 |
| Soil composition | marl, sandstone known as arenario |
| Average vineyard altitude | 200 meters above sea level |
| Vinification | A part of the grapes ferment for 36 hours on the skins and the remainder is de-stemmed and softly pressed at low temperatures to preserve the aromas |
| Fermentation | takes place in stainless steel tanks |
| Aging | 4 months in stainless steel |
| Available bottle sizes | 750ml |
Visual examination: Pale pink. Olfactory examination: Wild strawberries, raspberries, wild rose, elegantly floral. Taste examination: Sapid, fresh, pleasant to drink. Long finish with fruit and mineral notes
Crustaceans, crudité, tuna tartare, salmon, fried foods.