2019 was a very balanced vintage. The summer was nearly tropical, with thunderstorms almost daily in August, bringing water to a hot, but not scorching
summer. The vineyards looked almost like a forest, with the vibrant vigour of our microclimate exponentially increasing, requiring several trimmings of the vines' tops and sides.
A slight delay in ripening gave way to a sudden increase in sugar levels, which meant we had to harvest everything quickly to avoid over-ripening.
Our experience in the vineyards increases every year, as does the level of tannin ripeness we achieve. This also means we can
dare a little more each year in terms of yields. In fact we have come to the conclusion that it is almost better to allow the vigour
in our vineyards to blow off steam, rather than cut back eccessively. The result are softer, easier wines, more suited to
the current consumer taste.
In 2019 we decided to pick the bigger bunches 10 days before the rest and to make a rosato with those grapes.
Our idea was a fresh drinkeable Rosé, more similar to a French wine than a traditional Tuscan Rosato, usually made from
bleedings, and so darker in colour and with heavier structure. We picked the grapes very early and pressed them immediately,
after which cold-fermented them for 3 weeks, like one would a white wine. The result is an incredibly fresh and vibrant Rosè,
with a great "orange" colour, crisp acidity and an aromatic touch.
Grape Variety: 100% Sangiovese
Bottled April 2020
Production : 4000 bottles