Not produced using the saignée method, but through a short grape maceration period, our Rosé is produced from our youngest Sangiovese grapes. The wine has a good structure and a surprising ability to age, with winy notes combined with a very pleasant floral base.
|First year of production||2009|
|Cultivation method||Guyot and spurred cordon|
|Vinification||The must is left in contact with the skins for about 10/12 hours before being separated by means of a soft pressing and then vinified in steel at a controlled temperature|
|Bottle refining||A few months in the bottle|