Production area: Impruneta / Greve in Chianti (Florence)

Soil: Mixed Clay and marl. Poor soil that gives high quality red grapes.

Grapes: Sangiovese 80%, Canaiolo 20 %

Vinification: we obtainthe must of our “IGT Rosato” from the bleeding of our best tanks of Sangiovese and Canaiolo

Maceration: from 2 to 6 hours in function of the year and the level of maturity of the grapes,  looking for the characteristical brilliant colour of the wine.

Fermentation: is carried out by indigenous yeasts naturally present on the grapes.  The spontaneous fermentation exalts the typical organoleptic characters of our land that we can find in our wines, and lasts 25-30 days under controlled temperature of 18°-20°c.

Ageing: after the fermentation the wine rests in steel for all the winter period.

Stabilization: In the winter period the wine naturally stabilizes with cold. We don’t make filtrations.