We had not planned on making a Rosato or Rose, but when we experimented with different techniques to improve the color of the Sangiovese for the Chianti Classico and Fontissimo we quickly fell in love with our newest “experiment”. Basically, at the 3rd day of fermentation 10% of the most of all Sangiovese tanks is being “bled off”, leaving less must with more skins, increasing the color intensity of the Sangiovese. The 10% taken out are then slowly fermented separately in a cooled tank at 18 degrees Celsius, as one would normally ferment white wine, until it is completely dry but still fruity.

Depending on weather conditions and the harvest, we only make a rosato in some years.

Color: bright pink
Nose: fruity, cherry
Taste: dry, fruit