PEROLLA ROSATO

Sangiovese, Cabernet Sauvignon and Ciliegiolo meld together to produce this full-fruited, well-structured rosé. Just after fermentation begins, the juice is bled off the skins (the saignée process). It is then fermented in stainless steel and bottled in the February following harvest. This Rosato marries the aromas and elegance of a white wine to the full body of a red wine.

 

SCARICA SCHEDA TECNICA

SOMMELIER

Cherry-red in colour. Aromas of cherry, strawberry and raspberry. Fine and fruity on the palate, but with good body and length.

GOURMET

A harmonious accompaniment to every course. Cold cuts, Tuscan crostini, white meats, soups and fish-based dishes.

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