Fruit of Sangiovese from theSan Marcellino Vineyard,the Rocca diMontegrossi Rosé comes from thefirst pressing of thegrapes.
The structuredand delicate must at the sametime remains in steel at atemperature below6°C for 24 hours for aninitial racking, thenfermentation begins whichlasts for approximately 1 month ata temperature below16°C.
Subsequently it remainson the yeasts for approximately 3-4 monthsat a temperaturebelow 10°C toincrease its aromas andstructure. The result is aRosé with good depthand acidity; balanced,mineral and delicatelyscented. Theaverage annual production is 18,000bottles .
