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Viticulture and Harvest
The 2016 Rosato was made from Cabernet Franc (60%), Lagrein (30%) and Sangiovese (10%). The vines were fruit thinned prior to versaison (colour development) so as to increase the intensity of fruit flavour. The fruit was machine harvested in early February.
Each batch of fruit was crushed and pressed, with all the pressings combined with the free run. The juice was fermented in stainless steel with an aromatic yeast at a very low temperature (10 degrees) to preserve the ferment characters.
Aromatics of fresh strawberry and cherry introduce a palate with juicy berry fruit that is slightly enhanced with a touch of residual sugar (2.6 g/L). The palate is fresh and clean, with a pleasant acid that gives the wine a lasting length.
TA: 6.51 g/L
RS: 2.6 g/L
Cellar: 2 years