SATOR IGT Toscana rosato
WINE MAKING PROCESS
The grapes from the first harvest of the individual plots grown with Ciliegiolo are harvestedand then macerated. Soft pressing with cold static decantation.The fermentation of the limpidmust takes place in steel at a temperature of 16 ° with selected yeasts.
In steel in contact with fermentation yeasts for 3/4 months. In the bottle for 2 months.
This wine is obtained from the first harvest of the Ciliegiolo. It has a pale pink color.The nose boasts notes of fresh red fruit, strawberry and cherry. In the mouth it is sapid, vibrant with a pleasant refreshing aftertaste.