ASSOLUTO ROSA

TOSCANA IGT ROSATO

Winemaking

The grapes are harvested by hand in crates at the beginning of August during the coolest hours of the morning, conditioned in the refrigerator for a few hours, then crushed-destemmed and pressed with a short and extremely soft pressing cycle in order to minimize the extraction of color and tannins. The must is clarified and refrigerated at 4 ° C, then subject to cold static decantation for 72 hours. Racking and inoculation of the selected yeasts will follow only when the temperature of the must reaches 11-12 °C. Fermentation occurs at a controlled temperature of 15 ° C. When the wine gets dry, a first racking takes place to separate the heavy lees - trying to preserve and bring along the fine fraction of it. A 5-month aging ensue on the fine lees at 10 ° C, with frequent batonnage and good care of avoiding the start of malolactic fermentation. The process ends with stabilization and bottling operations, carried out approximately 6 months after harvesting.

Tasting Notes

Soft, bright rosé color reminiscent of white onion skin with bright, vivid highlights. Remarkably intense and inviting citrus and tropical fruit aromas: above all pink grapefruit and ripe papaya. In the background balsamic notes of thyme and hypericum. On the palate great balance, vivacity, tension and aromatic richness, with a clean, savory and harmonious finish.

Serving recommendations

Temperature of 8 °C in medium-sized glass of wine.

Food pairings

Ideal as an aperitif and for all types of appetizers: sea and land ones.