Refreshingly, dry, crisp & textured rose
The Sangiovese (75%) and Sciaccerrelo (25%) fruit was sourced from the flats of Vivian vineyard, which consists of darker clay on limestone. The fruit was picked on the 25th February. The grapes spent 24 hours on skins before being pressed and settled overnight. Natural fermentation happened in ceramic amphora and lasted around 3 weeks, the wine stayed in ceramic on full lees for 2 months. It was then racked and blended to stainless steel to sit on fine lees for a further 5 months. Prior to bottling a small sulphur addition was made and the wine was bottled unfined and unfiltered.