Santa Barbara
Sensuade Vino Rosato 2025
| Denomination | VdT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Marche (Italy) |
| Grape varieties | Sangiovese |
| Aging | Fermentation and maturation in stainless steel |
- Type and vintage: still dry rosé wine Marche Rosato IGT, 2025 harvest
- Grape varieties: 40% Lacrima di Morro d’Alba, 30% Moscato Rosso, 30% Vernaccia
- Aromatic profile: notes of red fruits, citrus, pomegranate, white peach and saline hints
- Vinification: gentle pressing, cold maceration, ageing in steel
- Pairings: 10-12 °C with sushi, seafood starters, grilled fish and vegetables
Description
What kind of wine is it
Sensuade Santa Barbara is a dry rosé wine, representing the Marche Rosato denomination and vinified in steel, created from a blend of Lacrima di Morro d’Alba, Moscato Rosso and Vernaccia di Pergola grapes. On the nose, it opens with clear aromas of small red fruits and pomegranate. The palate is distinguished by its balance, led by a pleasant savouriness and delicate notes of white peach. The sip finishes with a fresh and vertical finish, enriched by a slight bitter nuance.
Where does it come from
The vineyards stretch across the Marche hills, between the areas of Barbara, Serra de’ Conti and Morro d’Alba, reaching as far as Cupramontana. Situated at around 250 metres above sea level, the vines benefit from excellent south-east exposure and grow on medium-textured clay soils that give structure to the bunches. The proximity to the Adriatic Sea influences the local microclimate, enriching the flavour profile with pronounced minerality and saline notes, typical of the area where Santa Barbara operates.
How is it produced
After manual harvesting, the grapes undergo a gentle pressing. A brief cold maceration on the skins allows for the extraction of a pale colour, preserving the fragrant varietal aromas. The temperature-controlled fermentation takes place in steel tanks, a material also chosen for the subsequent ageing. This technical process ensures a tasting experience of extreme aromatic precision and maintains the natural liveliness of the fruit, enhancing the wine’s floral and mineral texture.
History and Curiosities
Born from a sudden intuition, Sensuade is a wine in constant evolution that today stands as a certainty. It comes to life from the passion and history of the Santa Barbara winery, founded in 1984 in the village of the same name in the Marche region, just a few kilometres from the Adriatic Sea. Over the years, this rosé has been celebrated with numerous and prestigious international awards.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Start up year: 1984
- Oenologist: Pierluigi Lorenzetti
- Bottles produced: 950.000
- Hectares: 45
set up in a nearby village. Since then, that village took the name of Barbara which is where our winery is located today, having the privilege of being housed in an old monastery.
Our winery is located 25 km from the Adriatic Sea and is located on the hills that run between the Misa and Nevola rivers. Here a team of professionals works in the winery and vineyards every day, fuelled by passion, determination and a pinch of creativity so that our grapes maintain their beauty and express the quality of our land. Read more
| Name | Santa Barbara Sensuade Vino Rosato 2025 |
|---|---|
| Type | Rosé still |
| Denomination | VdT |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | Sangiovese |
| Country | Italy |
| Region | Marche |
| Vendor | Santa Barbara |
| Story | History and Curiosities Born from a sudden intuition, Sensuade is a wine in constant evolution that today stands as a certainty. It comes to life from the passion and history of the Santa Barbara winery, founded in 1984 in the village of the same name in the Marche region, just a few kilometres from the Adriatic Sea. Over the years, this rosé has been celebrated with numerous and prestigious international awards. |
| Origin | Hills of the municipalities of Barbara, Serra de' Conti, Montecarotto, Arcevia, Morro d'Alba and Cupramontana (Marche, Italy) |
| Climate | Altitude: 250 m a.s.l. Exposure: South/East. |
| Soil composition | Medium-textured clay |
| Cultivation system | Spurred cordon and Guyot |
| Production technique | Soft pressing with short cold maceration of the skins; fermentation in temperature-controlled stainless steel tanks; ageing in stainless steel |
| Wine making | Soft pressing with brief cold maceration of the skins; fermentation in stainless steel tanks at a controlled temperature. |
| Aging | Fermentation and maturation in stainless steel |
| Total acidity | 5.9 gr/L |
| Residual sugar | 1.5 gr/L |
| Allergens | Contains sulphites |