After only one night of skin to the must contact, the must, with that beautiful rose colour, was separated the skins. A slow fermentation at controlled temperature followed.The wine was then left to decant at low temperatures in order to reach natural stability.
grape variety: Sangiovese, Merlot. This delicious Rosato was introduced in the early 1980s, made up of Sangiovese and Merlot, in various proportions depending on the growing year. The resulting wine is closer in character to a red wine than to a white one.
