100% Ciliegiolo from the Arezzo area, from a lower, more productive part of their vineyards. Direct press. All stainless steel; partial malolactic. Light color, but not too light. Fresh red berries and usually an intriguing herbal streak. Certified organic.
50% Montepulciano, 50% Sangiovese from DeAngelis’ vineyards in the province of Ascoli Piceno. The juice is immediately drained after crushing and malolactic is avoided, allowing for a light-colored and zippy rosato with lots of citrus notes. Certified organic.
100% Lagrein. From the Mayrs' 40-to-90-year-old Lagrein vines around the winery. The grapes are farmed organically and harvested by hand. The rosato is a 50/50 combination of direct-press and saignée juice, fermented in tank with a pied de cuve made with native yeasts. The wine is aged in 20-...
100% Gaglioppo from massale selection. It is mostly from Vigna Fego, right on the Ionian Sea at sea level, but this year it also includes about 10% old-vine material from Muzzunetto, in the inland valley. The grapes are farmed and processed specifically to become this rosato. Grapes are crushed/...
80% Sangiovese, 20% Canaiolo from 3km outside Siena. Each variety was separately destemmed and crushed. After 4 hours of maceration, pink juice was bled off of each tank and a blend was made. This is textural, medium-deep in color, and extremely Tuscan. 3,000 bottles made. Certified organic.
80% Sangiovese, 20% Canaiolo from 3km outside Siena. Each variety was separately destemmed and crushed. After 4 hours of maceration, pink juice was bled off of each tank and a blend was made. This is textural, medium-deep in color, and extremely Tuscan. 3,000 bottles made. Certified organic.
100% Montepulciano. Praesidium's iconic Cerasuolo comes from four different northeast-facing parcels of Montepulciano, planted in 1965, 1973, 1995, and 2006. Harvested at red-wine ripeness, maceration for 4 days. Long aging in stainless steel. The Cerasuolo is either a light red or a dark rosè,...
100% Syrah. The Marinos have 7.5 hectares of vines, the majority being Catarratto and Nero d'Avola with just a tiny slice of Syrah, which is used exclusively for their dark, savory, spicy rosato. The organically farmed bush vines are harvested by hand and the bunches kept whole for direct pressing...
