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