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Rosamunda

IGT Toscano Rosé

Rosamunda

Grape varieties and appellation

Sangiovese. IGT Toscano Rosé.

Organoleptic properties

An intense bouquet with floral and friut aromas. Low in tannins, fresh, crisp, and with a pleasantly acidic finish.

Alcohol by volume

12%

Food pairing and serving temperature

Perfect as an aperitif wine, Rosamunda is ideal to drink with starters, pasta dishes with tomato sauce, fish soups, cheese-and-herbs-stuffed tortelli, lasagne, and pizza in all its declensions. A unique match for white meats, fish, fresh and young cheeses.

Serving temperature 10° – 12°C.

Production area and soil structure

Campagnatico (GR) – Toscana. Sandy-skeletal soil.

Grape vine training methods

Spur-pruned (Cordon).

Harvest season and picking method

Early September. Manual picking into small boxes.

Wine-making process and development

Temperature-controlled white/rosé vinification at 12°C for about 15 days. Further development in stainless steel vats.