"The Toscana Purple Rose of Castello di Ama is mainly produced from Sangiovese grapes and from small additions of Merlot grapes, harvested by hand in small boxes between the end of August and the first days of October.
To obtain this rosé, the best tanks for the production of red wine are subjected to the technique of bleeding - or saignée - after 12 hours of maceration in contact with their skins. Fermentation takes place in second passage barriques, giving the product a remarkable longevity and greater character.
At the bright purple sight, it opens to the nose with intense aromas of red fruit, ripe cherry and wild strawberries above all. The taste is still fruity and persistent, characterized by continuous mineral returns and extraordinary freshness.
Perfect to accompany sushi and fish dishes, it is ideal in combination with seafood."
To obtain this rosé, the best tanks for the production of red wine are subjected to the technique of bleeding - or saignée - after 12 hours of maceration in contact with their skins. Fermentation takes place in second passage barriques, giving the product a remarkable longevity and greater character.
At the bright purple sight, it opens to the nose with intense aromas of red fruit, ripe cherry and wild strawberries above all. The taste is still fruity and persistent, characterized by continuous mineral returns and extraordinary freshness.
Perfect to accompany sushi and fish dishes, it is ideal in combination with seafood."
Winemaker's notes