" Rosato "

Grape variety: Sangiovese 100%
Soil hilly soils of Pliocene and Holocene origin with clayey soil rich in calcareous skeleton and travertine
Vine training system Cordon trained simple
Vine density 5000 vines per hectare
Grape yield 9000 kg per hectare
Harvest half of September
Crushing destemming with partial crushing of the berries
Fermentation in steel tanks, controlled temeprature
Temperature maceration: 12°C; fermentation: 19°C
Duration around 18 days
Maceration on the skins 12 hours; 12°C
Malolactic fermentation no
Maturation 6 months in steel tanks
Bottle ageing 1 month
Initial serving temperature 10-12 °C
Rosato form Borgo Santinovo is the result of a careful white vinification of the main Tuscan variety, Sangiovese.It is a fresh and young wine, with a good level of acidity and scents of strawberry. It is perfect when combined with appetizers, fish soups or typical summer dishes. The production is 1.500 bottles only.