Sangiovese’s naturally high acidity lends itself wonderfully to producing Rosato. The whole cluster were gently pressed and the juice naturally settled at 8 celsius, it was then rack off the gross lees and followed by fermentation in temperature controlled stainless steel tanks at 18 c for 20 days. The wine remained on the fine lees for several months and was held in temperature- controlled tank until bottling.

Bright perfumes of red raspberries and watermelon are supported by delicate herbal notes.  The front palate is fruit driven with flavours of fresh raspberries and watermelon which carry through to the mid palate. Hints of tannin ever so slightly grip the tongue and sides of mouth.  The finish is long and savoury.