'Cherries, aniseed with fresh acidity and a deliciously dry finish...'

TECHNICAL

VINEYARD

Vineyards are near Vinci on the western flank of the Chianti region. The soils here are albarese, compact clay and limestone. We like using the ‘Sangiovese Grosso’ fruit as it’s well suited to making a modern savoury style Rosato.

WINEMAKING

Fruit was destemmed then crushed only slightly just puncturing the skin then sent to the press. Skin contact would take place for 2-4 hours depending on colour extraction. Pressed to tank for fermentation. Left on very fine lees.

TASTING

Pale salmon in colour, aromas of fennel and roses. The palate shows cherry, aniseed with fresh acidity and a clean dry finish.