Rosè

The vines grow on gravelly, marl-limestone soils formed during the alluvial phase of the River Elsa in the Upper Pliocene. The grapes are hand-picked, gently pressed and the must is fermented at 15 °C in steel tanks; no ageing or storage period is specified. In the glass, it shows a cherry-pink hue, with grapey, fruity and floral aromas. The palate is warm and fruit-driven, with pleasant acidity; details regarding tannin and body are not specified. The vines are trained mainly on trellises with spur pruning, and partly using Guyot, at around 5.000 vines per hectare.