Grape varietals
Sangiovese
Production Technique
Grapes go through a traditional vinification for rosè wines, consisting in maceration of the must on the skins for a short period of time.
The wine is ready for bottling in the spring following the harvest so it can preserve all of its distinctive freshness acquired during fermentation.
Wine description
Color: Coral red
Bouquet: fruity aromas of red apple and raspberry.
Taste: Dry and smooth on the palate with a good aromatic persistency.
Winemaker’s recommendations
Serve at 8-10°C. A wine for all courses, as an aperitif or with tomato sauce pasta, pizza or fish stews.
ABV: 12,50%vol