Details

Perfume

Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years

Pairings
Starters
Fish
Cheese
Poultry
White fish
Vegetarian
Pizza
Fried fish
Producer
Poggio al Tesoro
From this winery
- Start up year: 2001
- Oenologist: Christian Coco
- Bottles produced: 588.000
- Hectares: 70
Poggio al Tesoro has firmly rooted itself in a remarkable region, defined by its distinct terroir and exceptional climate. Founded in 2001 in the heart of Bolgheri, it emerged from a vision to explore remarkable new frontiers, shaping a winery that embraces the future with both ambition and foresight.
Today, Marilisa and her daughters, Caterina and Carlotta, carry forward the pioneering spirit and deep respect for the environment that shaped its beginnings. With dedication and pride, they lead a sustainable, forward-thinking venture with a rich and captivating history. By integrating tradition with innovation, they maintain the profound bond between the land and its wines, guiding Poggio al Tesoro toward a future defined by authenticity and excellence. Read more
Today, Marilisa and her daughters, Caterina and Carlotta, carry forward the pioneering spirit and deep respect for the environment that shaped its beginnings. With dedication and pride, they lead a sustainable, forward-thinking venture with a rich and captivating history. By integrating tradition with innovation, they maintain the profound bond between the land and its wines, guiding Poggio al Tesoro toward a future defined by authenticity and excellence. Read more


Name | Poggio al Tesoro Toscana Rosato Cassiopea 2024 |
---|---|
Type | Rosé green still |
Denomination | Toscana IGT |
Vintage | 2024 |
Size | 0,75 l |
Alcohol content | 13.0% by volume |
Grape varieties | 70% Cabernet Franc, 30% Merlot |
Country | Italy |
Region | Tuscany |
Vendor | Poggio al Tesoro |
Origin | Bolgheri, Castagneto Carducci, Livorno |
Climate | Altitude: 25 m a.s.l. Exposure: West. |
Soil composition | Deep, with sand, gravel and clay. |
Cultivation system | Guyot and spurred cordon. |
Plants per hectare | 7,936 vines/hectare. |
Yield per hectare | 6,300 kg/hectare. |
Fermentation temperature | 14 6 °C |
Fermentation | 20-25 days. |
Wine making | Soft pressing of whole grapes. Fermentation in stainless steel at controlled temperature. Malolactic fermentation: not carried out. |
Aging | In stainless steel on fine lees, at least 1 month of bottle ageing. |
Total acidity | 5.7 gr/L |
PH | 3.15 |
Residual sugar | 0.6 gr/L |
Dry extract | 19.3 gr/L |
Allergens | Contains sulphites |