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ROSSO DI TOSCANA - NEW ENTRY
It is obtained from a blend of two grapes, Sangiovese and a very ripe Syrah that has been allowed to partially wither. It is a unique product given the fresh fruited flavour of the Sangiovese, combined with the rich sweetness of the Syrah, together they create a wine suitable for a variety of uses. Some residual sugar gives it a certain sweetness without being over sweet.
GRAPES:
Sangiovese and Syrah in roughly equal quantities.
TECHNIQUE:
The Sangiovese is collected at its usual stage of ripeness, whilst the Syrah is left to over ripen on the plant, then it is taken to dry out somewhat for a short period of time. The two grapes complete the fermentation process separately, after which the two wines are blended.
ORGANOLEPTIC CHARACTERISTICS:
An intense ruby red colour. A complex combination of fragrances that include the light fruitiness of raspberries and strawberries, typical of a young Sangiovese, but also the sensation of richness of a fortified wine. To the taste the wine is well structured and complete, nicely balanced by the slight acidity that is a pleasurable contrast to the final sweetness. |
