Grapes: 100% Sangiovese Grosso (” bloodletting ”)
Denomination: IGT Toscana Rosato
Harvest period: First half of October, by hand in boxes
Vinification: In steel tanks without temperature control. 12 hours maceration on the skins, spontaneous fermentation without adding sulphites for about 20 days with light batonnage, stabilization, cleaning and natural filtration outside the cellar in steel tanks, for the whole winter, bottled at the end of April.
Alcohol content: 12% vol.
Pairing: Aperitifs, fresh cheeses, cold cuts, white meats, fish
Keep up to date on Piombaia’s events and promotions.
We are waiting for you!