Venticinquesima ora Toscana Rosato Brut

Municipality of production Saint Gimignano

Grapes 100% Sangiovese

Age of the vineyards 10 – 15 years

Altimetry 280 – 320 meters above sea level

Training system spurred cordon

Plant density 4000 vines per hectare.

Production per vine about 2 kg

Harvest method manual in crates

Vinification in steel at a controlled temperature of 12 ° C and keeping the skins in contact with the must for a maximum of one day until the desired color is reached. Protein stabilization, tangential filtration, tartaric stabilization, second fermentation, fermentation at a controlled temperature (12 – 14 °), microfiltration, bottling and capping. The bottles are left to rest for 10 – 15 days in the cage, then taken back, washed and dried and finally packaged for sale.

Alcohol content 12% Vol.

Color deep pink

Nose gentle with aromas of fruits and flowers in particular pink and violet

Palate fruity, savory and fresh, moderately acidulous with a good final persistence

Ideal serving temperature 12 ° C

Pairings it is perfect as an aperitif but also goes well with appetizers, lightly seasoned first courses, with soups and medium-aged cheese