Rosato
IGT Toscana

Category:
Grape Varieties

100% Sangiovese

Altitude

200 meters above sea level

Soil

Fine alluvial deposits with the presence of Alberese limestone

Training System

5.000 plants per hectare, spurred cordon

Yiels Per Hectare

7 tons of grapes per hectare

Harvest

End of august. Harvest by hand

Vinification

Destemming and gentle pressing, followed by the harvest of only the first-pressed wine.
Fermentation in stainless steel at low temperatures (20°C) for about a week. After fermentation, batonnage on the fine lees lasts about a month. Maceration involves very brief contact with the skins in the press.

Ageing

3 months in steel tank

Bottle Ageing

1 month

Format

0,75 lt

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Organoleptic
characteristics and pairings - Rosato IGT Toscana

Rosato IGT Toscana is pale and luminous pink, the nose opens with elegant notes of spring flowers, crisp cherry, and raspberry, enriched with fresh citrus sensations and subtle hints of pear.

The palate is dynamic and precise, supported by a vibrant savory character that enhances its drinkability. The brief maceration on the skins preserves the Sangiovese’s identity, giving the wine balance, finesse, and a harmonious finish.

Perfect paired with fish and white meats, or even drunk on its own to cool off during the hot spring and summer months.

Vintage

A very balanced year, with a rather harsh winter and no late frosts. Spring rainfall, present but not excessive, allowed for the creation of good water reserves without compromising the health of the plants, whose defense, even with organic methods, did not encounter any particular problems.

The summer was hot, especially June (with temperatures above average by 4-5°C), but with a rather mild and breezy July, the vines were able to develop well and fully ripen the grapes (also thanks to the temperature variations in August). From the early stages of vinification, the wines were highly elegant and boast beautiful floral and fruity aromas.

Awards
- Rosato IGT Toscana

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