Rosato Toscana IGT 2019

Sangiovese grosso – vinification in stainless steel vats, a few hours of maceration on the skins for the Sangiovese blend with Brunello grapes from Vigna Montosoli.


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Tasting Notes


Pairing Advice

Perfect combinations with medium-aged and stretched curd cheeses, cold cuts, fatty fish and white meats, even grilled or roasted, and first courses rich in seasoning. Ideal thanks to the acidity to degrease the greasiness even for fatty fish such as tuna and salmon.



The Rosè is the newly born wine, a very limited production obtained by bleeding from Sangiovese grosso coming from our “cru” vineyard of Montosoli.
From the tanks where we put the grapes destined to become Brunello Riserva it’s taken a 15-20% of the juice after few hours of maceration, to be vinified without the skins. Just a few hours contact with the skins gives the result of a wine with light color, a medium tannic structure, a good body, very juicy and showing the very essence of Montosoli: a unique salty mineral character.
Soil composition: medium clayey-sandy mixture rich in skeleton with outcrops of marl
Average altitude of the land: 300-350 MASL
Grape varietals: Sangiovese grosso known as Montalcino ”Brunello”
Training system: unilateral cordon spurred.
Harvest: Manual selection of the grapes in perforated boxes, delicately discharged directly onto the vibrating table that allows the grapes to be dosed evenly, facilitating the staff who will go through the manual selection on the sorting table. 6 employees carefully check the grapes, so as to be able to remove unwanted components, such as spoiled, unripe grapes and bunches, leaves and foreign bodies before reaching the destemmer hopper.
Vinification: The bled juice ferment in a 600 liter oak barrel so the temperature of fermentation does not pass the 18-20°C without external intervention. This fermentation is done spontaneously by the yeasts naturally present on the grapes and in the cellar. The same as for the malolactic fermentation.
Aging: Age in the same barrel until the bottling at the end of the spring. Alcohol content 14,5 % Vol.
Organoleptic characteristics: Sweet strawberry fruit on the nose. Animating orange and sweet strawberry palate with a hint of iron and with a velvety texture. Long and complex and definitely walking a fine line. Salty and mineral.
Service: The winemaker’s advice is to resist the temptation to throw it in to the freezer. To fully enjoy the richness and the complexity we recommend a temperature around 12-14 ° C