Ninfalia, our IGT Toscana roasato is Natalie s desire to bring into our range of wine a rosato that can express her personality. Intense aromatics from the Sangiovese grape and extreemely refreshing with a saline character to the finish. Made from early harvests, the wine making and ageing process in our concrete egg will last 7 months to reach the desired combination of all the components.
Montalcino · Loc. Castelnuovo dell’Abate
Clay loam Calcerous
None beside monitoring the wine
17hl Concrete Egg
6 months in the concrete egg to enhance the polysaccharides extraction
Natural draining of the grape picked at early harvest
Bright pink-red. Perfumed red berry aromas with simple clean notes of flowers and herbs. Crisp and focused on the lively finish, while the juicy red berry flavors sail on.
Very pale tomato-juice colour. Cool-fermentation aromas. Dry finish, lightly floral aromas and – just – sufficient fruit in the middle. Some more grunt than the typical Provençal rosé and I'm sure it tastes like nectar on a hot night in Montalcino but the cool-fermentation aromas slightly dominate the fruit at the moment. Not quite distinctive enough for a higher score, though it certainly combines freshness and fruitiness