Producer: Monteraponi

Varietals: 100% Sangiovese

Vinification/Ageing:  The rosé is obtained by a draining the Sangiovese from the youngest vineyards. Fermentation takes place in exhausted barriques without temperature control and without the use of selected yeasts. Malolactic fermentation is not carried out to preserve and enhance the aromas, acidity and freshness of the wine. Three weekly batonages are carried out during this period, to give depth and
complexity to the wine. The wine is then moved to cement for a short period, after which, without filtration, it is bottled by gravity, possibly with the waning moon.

Alcohol: 13%