Ambrarosa i.g.t. Toscana
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.