Viticulture and Harvest
The 2018 Rosato was made from Sangiovese. The vines were fruit thinned prior to versaison (colour development) so as to increase the intensity of fruit flavour. The fruit was machine harvested in late February.
The fruit was crushed and pressed, with the free run and pressings components kept separate. The juice was fermented in stainless steel with an aromatic yeast at a very low temperature (10 degrees) to preserve the ferment characters.
Aromatics of fresh strawberry and cherry introduce a palate with juicy berry fruit. The palate is fresh and clean, with a pleasant acid that gives the wine a lasting length.
TA: 6.51 g/L
RS: 0.2 g/L
Cellar: 2 years