||Castelnuovo Berardenga (SI)
||Limestone and clay with presence of galestro and alberese.
||End of August – first decade of September.
||Soft pressing with inert gas and dry ice, press maceration, static decantation for 12-24 hours in steel tank, followed by alcoholic fermentation.
||In stainless steel on fine lees for 3 months. 3 months in bottle.
||Preis Vallepicciola Lugherino Rosato 2019 € 10,37