Description
IGT Toscana Rosé
Certified organic
Fruit of Sangiovese from the San Marcellino Vineyard, the Rocca di Montegrossi Rosé comes from the first pressing of the grapes.
The structured and delicate must at the same time remains in steel at a temperature below 6°C for 24 hours for an initial racking, then fermentation begins which lasts for approximately 1 month at a temperature below 16°C.
Subsequently it remains on the yeasts for approximately 3-4 months at a temperature below 10°C to increase its aromas and structure. The result is a Rosé with good depth and acidity; balanced, mineral and delicately scented. The average annual production is 18,000 bottles .
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