GRAPE VARIETIES: 80% Sangiovese, 20% Ciliegiolo
AGING: A few hours of contact with the skins, vinified in white, controlled fermentation, 1 month in steel, 1 month in bottle.
PAIRINGS: Italian appetizers, semi-mature cheeses, grilled fish and white meats, spaghetti with bottarga.
This Rosato di Toscana is produced with Sangiovese grapes, grown in the vineyards facing the Tyrrhenian Sea in the Scansano area, in Maremma. This lively wine is fresh and light, floral and fruity. Pink cherry, delicate hints of wild rose and raspberry. Excellent with ricotta and squid ravioli. Wonderful with Italian appetizers and white meats.