Production area: delimited territory in the municipality of Montespertoli.
Altitude above sea level: 230-250 meters.
Type of soil: clay-loam.
Plant density: 4200 vines per hectare.
Grape varieties: 50% Sangiovese, 40% Syrah, 10% Ciliegiolo.
Winemaking: The grapes are rigorously hand-picked and vinified separately using the same process as white wines, in stainless steel tanks at a controlled temperature of 18-21°C, fermenting for about 12-15 days. Afterwards, the wines are blended, aged in steel tanks for about 6 months, bottled, and allowed to rest.
Market release: April-May following the harvest.
Chemical characteristics: alcohol content 12.5%, total acidity 6.20, pH 3.50.
Organoleptic characteristics:Sight: Rosé wine with a light pink color.Smell: Fresh and floral aroma, with hints of cherry, blackberry, and rose.Taste: Young, dry, and well-balanced wine, pleasant and harmonious in taste, with intense and slightly salty aroma.
Service temperature: 8-10°C. Gastronomic recommendations: It is recommended as an aperitif, with fresh cheeses, fish-based dishes, and dessert.