A rosé wine made from Syrah and Sangiovese.
The dark-skinned red grapes are gently crushed and left to stand in stainless steel tanks for several hours. After this initial period of cold maceration on the skins at 8-10°C, some of the juice is drained (or ‘bled’) from the tanks and fermented separately, a process known as ‘saignée’ (from the French ‘saigner’, to bleed).
Fermentation takes place in stainless steel vats at a temperature of around 18°C for 8-10 days.
The resulting rosé wine is rich, with a vibrant personality, faithful to the floral and fruity aromas typical of the best rosés but with enough body to challenge many a red.