About this wine
Vineyard and terroir
The Sangiovese and Pinot Nero come from Poggiarso, San Piero and Meleto. The vines were planted between 1998 and 2003 at a density of 5,000 plants per hectare and are trained to spurred cordon and Guyot. The stated yield is 45 quintals, equivalent to 4.5 tonnes, of grapes per hectare.
Grapes
50% Sangiovese and 50% Pinot Nero.
Vinification
The grapes are gently pressed without prolonged contact between juice and skins, producing a lightly pink must. This is chilled to approximately 0°C for 3–4 days for clarification, after which the clear fraction is racked and fermented at 11°C. Secondary fermentation follows in autoclave using the Martinotti method. The shop describes a long Charmat process with slow refermentation at low temperature for at least 45 days.
Ageing
The technical sheet gives four months on the lees in autoclave. The shop describes at least 2–3 months of lees contact following the minimum 45-day secondary fermentation.
Tasting profile
Brilliant pink with a lively, continuous perlage. Fresh, springlike aromas combine rose and jasmine with thyme and aromatic herbs, underpinned by a mineral character. The palate is delicate and supple yet very fresh and savory, with an agreeably zesty impression from the bubbles.
Serving and pairing
Serve at 8–10°C. Suitable as an aperitif and with appetizers or delicate fish and shellfish dishes.
Label / history
The wine brings together Tuscany’s Sangiovese with Pinot Nero in an approachable Martinotti-method rosé distinguished by freshness and lively effervescence.
