The rosé wine undergoes a second fermentation in the bottle where it sits in contact with selected yeasts for a minimum of 36 months and undergoes frequent remouages. This is followed by disgorgement and the addition of the liqueur d'expedition.
Pale pink with dense and persistent perlage, very complex and characterized with hints of bread crust and yeast. On the palate it remains fresh, characteristic of the Sangiovese grape.
Excellent as an aperitif, perfect with cold cuts, salami, appetizers and delicate fish and shellfish dishes.
Sangiovese has very ancient origins, most likely utilized at the time of the Etruscans. Giovan Vettorio Soderini, in his treatise "The cultivation of vines", speaks of it saying that "the Sangiocheto or Sangioveto is a remarkable vine for its steady productivity". ......
Alberese is the stone used in construction in the Chianti Classico area; it is compact, varied in size, and remains unaffected by weather conditions. It is massively resistant to processing and damages machinery.
One of the main sedimentary rocks, even if scarcely dispersed, is the Macigno di arenaria (sandstone), located near streams or areas of water in general. Arenaria varies in size but not composition, morphologically very similar to sands of the Pliocene.