2025 Technical Specifications
Alcohol 13.0%
pH 3.22
Total Acidity 5.67 g/L
Grape Varieties Predominantly Cabernet Franc, followed by Syrah
Classification Toscana Rosato IGT
Region Toscana
Soil Medium-consistency soils combining sand and pebbles
Harvest Dates Second half of August 2025
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Gentle Pressing To Obtain Free-Run Must
Lees Aging 1 month
Production Details Spurred-cordon and Guyot training at 6,500 vines/ha. Grapes were picked manually during the coolest early-morning hours, chilled to 8–10°C, sorted, and gently pressed. Fermentation took place in temperature-controlled stainless steel, gradually reaching a maximum of 16°C. Thirty days on fine lees with daily bâtonnage were followed by a further two months of refinement in stainless steel.
Tasting Notes Delicate, bright onion-skin pink; yellow-fleshed fruit, white flowers, chamomile and orange blossom; aromatic, mineral and tangy, with a balanced finish
2024 Technical Specifications
Alcohol 13.0%
pH 3.43
Total Acidity 5.1 g/L
Grape Varieties Predominantly Cabernet Franc, followed by Syrah
Classification Toscana Rosato IGT
Region Toscana
Soil Medium-consistency soils combining sand and pebbles
Harvest Dates First week of September 2024, beginning with Syrah and ending with Cabernet Franc
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Gentle Pressing To Obtain Free-Run Must
Lees Aging 1 month
Production Details Spurred-cordon and Guyot training at 6,500 vines/ha. Grapes were picked manually during the coolest early-morning hours, chilled to 8–10°C, sorted, and gently pressed. Fermentation took place in temperature-controlled stainless steel, gradually reaching a maximum of 16°C. Thirty days on fine lees with daily bâtonnage were followed by a further two months of refinement in stainless steel.
Tasting Notes Luminous pale pink with onion-skin hues; pink grapefruit, apricot, floral, tea, chamomile and subtle balsamic notes; broad and enveloping, with integrated acidity, freshness, persistence and a savoury, vibrant finish
2023 Technical Specifications
Alcohol 13.0%
pH 3.33
Total Acidity 5.24 g/L
Grape Varieties Predominantly Cabernet Franc, followed by Syrah
Classification Toscana Rosato IGT
Region Toscana
Soil Medium-consistency soils combining sand and pebbles
Harvest Dates Syrah at the end of August 2023; Cabernet Franc during the first week of September 2023
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Soft Pressing To Obtain Free-Run Juice
Lees Aging 1 month
Production Details Spurred-cordon and Guyot training at 6,500 vines/ha. Grapes were hand-picked during the coolest early-morning hours, chilled to below 10°C, sorted, and softly pressed. Fermentation took place in temperature-controlled steel tanks, gradually reaching a maximum of 16°C. Thirty days on fine lees with daily bâtonnage preceded assembly of the final blend, which matured for a further two months; the producer does not specify the vessel for that final period.
Tasting Notes Soft pink with onion-skin nuances; pink grapefruit, apricot, floral, tea and chamomile notes; smooth, with balanced acidity, a slightly savoury finish and persistent retronasal aromas
Producer Information
Website
Address
Via Bolgherese, 5, 57020 Bibbona (LI), Italy
Phone
+39 0586 671099
Email
Owner
Antinori Family (Piero and Lodovico)
Cellarmaster
Niccolò Marzichi Lenzi (CEO)