2015 Rosato di Toscana
Produced with Sangiovese from the San Marcellino vineyard and a small percentage of Merlot, Rosato Rocca di Montegrossi is made in part by bleeding must from the vats using the salasso technique, and in part by pressing the grapes. The structured, intense must from the salasso is combine with the more delicate, aroma-rich must from the pressing, kept in steel at a temperature below 6 C for 24 hours to allow solids to settle, and then fermented at temperatures below 16 C for about a month. The wine then rests on the lees at a temperature below 10 C for another 3-4 months to maximize its bouquet. Violet, rose, pomegranate, cherries and blueberries. Fresh and sapid in the mouth, mineral flavours. Vibrant on the palate with a great balance, freshness and acidity. The finish is long and lively. Annual production is about 10,000 bottles.
`Bright pink. Vibrant, almost pungent aromas of raspberry, violet, minerals and licorice. Then fresh, firm and classy in the middle, with a medicinal austerity but also a lurking sweetness to the herbal and red berry flavours. This spreads out nicely on the back end, finishing with fine-grained tannins. A blend of 90% Sangiovese and 10% Canaiolo Nero.` - 89+ points, Ian D`Agata, wwwvinous.com