Tenuta Campo di Sasso (Biserno)
Toscana Rosato Rissoa 2024
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | Cabernet Franc, Syrah |
| Aging | Thirty days on the lees with daily bâtonnage precede a further 2 months in steel. |
Description
Still rosé from Tuscany IGT, 13% ABV, produced by Tenuta Campo di Sasso (Biserno). Blend of Cabernet Franc and Syrah. 0.75L bottle, 2024 vintage. A rosé born from a passion for the terroir and its proximity to the Tyrrhenian Sea, which provides sea breezes that mitigate summer temperatures. The bouquet retains the typical fruity notes of pink grapefruit and apricot, enriched with floral and infused aromas, with hints of tea and chamomile. Subtle balsamic nuances emerge, adding depth and complexity to the aromatic profile. The color is a pale pink, luminous and brilliant. On the palate, the wine offers a broad and enveloping entry, with excellent volume on the palate. The well-integrated acidity lengthens the finish, lending freshness and persistence.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Hectares: 56
The terroir is predominantly sandy, and the microclimate is influenced by proximi- ty to the Tyrrhenian Sea: at Campo di Sasso, sea breezes blow constantly, reducing humidity and softening the hot summer temperatures in the vineyard, resulting in perfect grape ripening. In addition to Syrah—a historic variety for Campo di Sasso—Merlot, Sangiovese, and Petit Verdot are grown for red wines, and Vermentino for white wines.
The wines of Campo di Sasso express the territory with elegance and immediacy. Read more
| Name | Campo di Sasso Toscana Rosato Rissoa 2024 |
|---|---|
| Type | Rosé green still |
| Denomination | Toscana IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | Cabernet Franc, Syrah |
| Country | Italy |
| Region | Tuscany |
| Vendor | Tenuta Campo di Sasso (Biserno) |
| Soil composition | Medium-textured soils with a mixture of sand and pebbles. |
| Cultivation system | The planting system is spurred cordon and guyot. |
| Plants per hectare | 6.500 |
| Harvest | The grapes are harvested in the first week of September, beginning with the Syrah and ending with the Cabernet Franc. The operations are carried out manually and in the early hours of the morning, the coolest hours. |
| Wine making | The freshly harvested grapes are transported to a cold store and brought to a temperature of between 8 - 10°C. Following selection on a sorting belt, a gentle pressing is carried out to obtain the flower must and the delicate colour shade sought. The must ferments in steel tanks at a controlled temperature, which is gradually increased towards the end of the process to a maximum of 16° C to preserve the freshness of the aromas. |
| Aging | Thirty days on the lees with daily bâtonnage precede a further 2 months in steel. |
| Total acidity | 5.1 gr/L |
| PH | 3.43 |
| Allergens | Contains sulphites |