How to serve and pair it:
It pleasantly combines with any course: from meat or charcuterie starters to risottos with vegetables and even more structured fish dishes. Its strength is undoubtedly its versatility: a wine for the whole meal, but essential during an aperitif.
Soft pink tending to cherry.
Intense with floral notes of violet, rose, cyclamen. Fruity notes of strawberry, cherry, pomegranate, typical of Sangiovese and well sustained by a pleasant minerality.
Fresh, dry, with a pleasant balance between acidity, alcohol and moderate tannins.
Remarkable taste-olfactory correspondence, the sensations of flowers and fruit already perceived on the nose can be found on the palate with structure and freshness.
Excellent at 12-14 °C
SOIL TYPE medium texture, tending to calcareous.
PLANTING DENSITY 3300 vines/ha.
PLANTING AGE 7 years.
VINE TRAINING SYSTEM Guyot .
HARVEST by hand in small 20-kg crates, carried out during the first half of September, with a selection on the plant of the best bunches.
VINIFICATION part of the must comes from destemming-crushing the grapes, subtracting an aliquot of juice (approx. 10%) that has already been in contact with its skins for 2/3 hours; part is obtained by cold soft pressing of the whole bunches until the desired colour is obtained; cold static decantation and alcoholic fermentation in steel at a controlled temperature (14-16 °C) of the two separate musts.
AGEING on fine less in temperature-controlled steel, pre-bottling blend of the two wines to obtain the desired rosè colour and pleasantness.