Grapes: 100% Sangiovese Grosso
Denomination: IGT Toscana Rosato
Harvest: first half of october, manual in baskets
Winemaking: 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: 13,5% vol.
Combination: Aperitifs, fresh cheese, ham, salami, bacon, white meat, fish
