Rosato di Fontemorsi Toscana I.G.T. - rosé wine
Classification: Rosè I.G.T. Toscana
Years of production: Since 2003
Blend: Sangiovese
Average production: between 8.000 and
10.000 bottles per year
Grape production: a density of 7500 vines per hectar together
with the summer thinning of the grapes allows for a production of roughly
0.8-1.0 kg of high quality grapes per vine.
The
main argicoltural operations are all done by hand (green pruning, grape
thinning and picking). We pay great attention to the preparation of
the soil in order to favour the storage of rain water, maintain the
balance of nutritive elements, which allows for their optimal exchange
with the vine roots and for a homogeneous ripening of the fruits.
After a successful experimental stage in 2008 all vineyards are conducted
organically with the collaboration of Dr. Ruggero Mazzilli and his Experimental
Station for Substainable Grape Growing that collaborates with the Universities
of Pisa and Florence.
Vinification: after randomly sampling the grapes in order to
determine the optimal degree of ripness the grapes are hand picked,
squeezed and left to macerate in stainless steel vats for 12 hours untill
the desired color is obtained. The must is thus extracted and passed
into a stainless steel vat with a controlled temperature of –
4°C in order to allow for a first precipitation.
The must obtained is left to ferment at a constant temperature of 17°C
thus allowing us to preserve all the fruity freshness. Once fermentation
is finished the wine is left in the stainless steel vats at low temperatures
until the next spring when it is bottled and put on sale.
Characteristic: color is intense pink with violet shades and
a very fragrant and fresh nose that makes for a very pleasent glass.
Production of Montescudaio D.O.C. red wine, I.G.T. Toscana red and rosè, weekly holiday rentals in typical Tuscan apartments with swimming pool