About this wine
Vineyard and terroir
The fruit comes from all of the estate’s Sangiovese vineyards, including Vigneto San Marcellino. The wine is certified organic.
Grapes
100% Sangiovese.
Vinification
Rosato is drawn from the first pressing, with skin contact limited to 40–50 minutes. The must settles in stainless steel for 24 hours below 6°C. For the 2025 vintage, fermentation ran from 18 September to 17 October in stainless-steel tanks at 16°C; the broader production description specifies a temperature below 16°C and a duration of about one month.
Ageing
After fermentation, the wine remains in direct contact with its lees in stainless steel below 10°C. The 2025 technical data gives three months, while the general production description gives approximately three to four months. This lees contact is intended to build aromatic expression and structure.
Technical data
The 2025 grapes were harvested from 11 to 18 September. Alcohol is 12.83%, total acidity 6.74 g/L, volatile acidity 0.24 g/L, pH 3.07, residual sugar below 0.50 g/L, and total dry extract 21.00 g/L. Free and total sulfur dioxide are 35 mg/L and 71 mg/L respectively. Bottling took place on 5 February 2026. The vintage yielded 7,223 bottles of 0.75 L, while the general annual-production figure is approximately 18,000 bottles.
Tasting profile
A balanced, delicately fragrant rosato with good depth, vibrant acidity and a savory character.
