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Area of origin
Sangiovese, Cabernet Sauvignon, Merlot
135 m a.s.l.
Guyot in elder vineyards, cordon spur in all others
Silt and sand with a good percentage of clay
The must is fermented with the skin in stainless steel tanks for 24 /36 hours at a temperature of 14°C. Afterwards the must is filtered away from the skins. The rosee must
continue its fermentation at low temperatures for 14 to 16 days.
Fruity and flowery aromas: hawthorn, rose, cherry and pomegranate.
The mouthfeel is pleasant and mineral. Its fair acidity makes it fresh and enjoyable.
To combine with typical tuscan cuisine such as Ribollita (mixed vegetable soup black cabbage, white beans, carrots and bread) or Pappa al Pomodoro (bread soaked in tomato and garlic sauce). Perfect with cold cuts and white meat. Excellent for aperitifs.