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.

SCHEDA TECNICA

Vintage Profile
The 2021 vintage was characterized by a mild and dry winter. The germination was consequently brought forward to the end of March for the earliest varieties and for the best exposed vineyards. On the nights of April 8 and 9, the temperature dropped a few degrees below zero, significantly reducing production. Fortunately, the spring was rainy, allowing the plants to tolerate a long, hot summer. Production was poor but, as often happens, the small quantity corresponds to an excellent quality.
Bottles Produced
13.000
Serving Temperature
12 °C
Alcohol
12,5% Vol
Total Acidity
5,6 g/l
Residual Sugar
< 0,5 g/l
VINTAGE FEATURES
A mild winter 2020 made a very early bud breaking end of March. Unfortunately the night of March 25th the temperatures dropped down below 0 and the Sangiovese was strongly affected with a dramatic reduction of the yield. The spring was nice with a good amount of rain and several sunny days. The summer was great, warm but without many heat waves. The fruit reached a perfect ripening soon.
GRAPES
Sangiovese 65% Cabernet Sauvignon 35%
VINIFICATION AND MATURATION
Maceration at 8° C for 12/15 hours followed by a fermentation at 18° C. The wine matures sur lie for about one month to develop aromatic complexity, and is then filtered and bottled, and finally ages 2 months in the bottle.
BOTTLES PRODUCED
10.000
SERVING TEMPERATURE
12 °C
ALCOHOL
12% Vol
TOTAL ACIDITY
5,8 g/l
RESIDUAL SUGAR
< 0,5 g/l
VINTAGE FEATURES
Winter 2019 was characterized by rains and snowfalls that allowed the deposit of water reserves; average spring temperatures favored an early april budbreak and high summer temperatures in June, July and August brought the grapes to perfect ripening. In general, the 2019 vintage has produced well balanced wines with an excellent aging potential.
GRAPES
Sangiovese 65%, Cabernet Sauvignon 35%
VINIFICATION AND MATURATION
Maceration at 8° C for 12/15 hours followed by a fermentation at 18° C. The wine matures sur lie for about one month to develop aromatic complexity, and is then filtered and bottled, and finally ages 2 months in the bottle.
BOTTLES PRODUCED
22.000
SERVING TEMPERATURE
12° C
ALCOHOL
13% Vol
TOTAL ACIDITY
5,7 g/l
RESIDUAL SUGAR
0,5 g/l
VINTAGE FEATURES
Winter was quite mild and dry. At the end of March the vines sprouted at least 20 days in advance. In April, two cold nights slowed down the development without fortunately causing damage to the shoots. The summer drought has reduced the yields considerably while the quality was good thanks to some cultivation techniques aimed at keeping the grapes shaded.
GRAPES
Sangiovese 100%
VINIFICATION AND MATURATION
Maceration at 8° for 12/15 hours followed by a fermentation at 18° C.The wine matures sur lie for about one month to develop aromatic complexity, and is then filtered and bottled, and finally ages 2 months in the bottle
BOTTLES PRODUCED
20.000
SERVING TEMPERATURE
12° C
ALCOHOL
13% Vol
TOTAL ACIDITY
5,8 g/l
RESIDUAL SUGAR
0,8 g/l
VINTAGE FEATURES
Winter was quite mild and rainy; elevated temperatures at the beginning of April have caused an early flowering of at least 10 days; after a regular May, the summer months were very hot, with temperatures high above seasonal average, with rains that helped to maintain a good vegetative balance avoiding water distress. The ripening of the grapes was very good as well as the average quality of the wines produced.
GRAPES
Sangiovese 100%
VINIFICATION AND MATURATION
Maceration at 8° for 12/15 hours followed by a fermentation at 18° C.The wine matures sur lie for about one month to develop aromatic complexity, and is then filtered and bottled, and finally ages 2 months in the bottle
BOTTLES PRODUCED
13.000
SERVING TEMPERATURE
12 ° C
ALCOHOL
13% Vol
TOTAL ACIDITY
5,0 g/l
RESIDUAL SUGAR
1,2 g/l
TYPE
Rosato Toscana Igt
VINEYARD LOCATION
Perolla estate in the Maremma (Massa Marittima, Grosseto)
ALTITUDE
100-150 metres (above sea level)
SOIL PROFILE
The area was formed in the Pleistocene era and displays pebbly, sandy-clay reddish-brown soils. Other surface soils show a more compact clay-silt component rich in micronutrients
TRAINING SYSTEM
Spur-pruned cordon
GRAPES
Sangiovese 65% Cabernet Sauvignon 35%
HARVEST
Sangiovese: October 3 Cabernet Sauvignon: October 14
VINIFICATION AN CONDITIONING
Maceration at 8° for 12/15 hours followed by a fermentation at 18° C. The wine matures sur lie for about one month to develop aromatic complexity, and is then filtered and bottled, and finally ages 2 months in the bottle
BOTTLES PRODUCED
12.000
ALCOHOL CONTENT
13 % Vol
TOTAL ACIDITY
5.2 g/l
RESIDUAL SUGAR
1.2 g/l

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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.

PREMI & RICONOSCIMENTI

ANNATA
CONCORSO
RICONOSCIMENTO
2017
Wine Spectator, U.S.A. (2018)
89/100
2016
Wine Spectator, U.S.A. (2017)
87/100