Produced with Sangiovese from the San Marcellino vineyard. The wine is kept in steel at a temperature below 6°C for 24 hours to allow solids to settle, and then fermented at temperatures below 16°C for about a month and kept on the lees 3-4 months. A gorgeous salmon pink in colour, it is full bodied yet crisp & the end result is a rosé with delicate aromas, nice structure, acidity, fine balance, and pleasant minerality.