Methode Traditionelle Rose

The Sangiovese grapes were very gently pressed, with precision to maintain the integrity of the juice This maintains the delicate colour, minimises tannins, whilst ensuring the best flavours with a smooth profile. Fermentation was in stainless steel tanks, to retain the purest flavour expression.

We allowed the wine to mature in the bottle for extended months on lees, to enhance the complexity, creaminess, and notes of almond.

Rose petal, strawberry, mulberry, a hint of almond, with a savoury, crisp finish, and delicate mousse.