Vallepicciola
Vallepicciola Pievasciata Rosato 2021
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| Denomination | Toscana IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | Bâtonnage and ageing on its fine lees for 3 months. Bottle ageing for 2 months. |
Details
Perfume
Taste
Serve at:
10 - 12 °C.
Longevity:
05 - 10 years
Pairings
Fish
Shellfish
Cheese
White fish
Producer
Vallepicciola
From this winery
- Start up year: 1996
- Oenologist: Alessandro Cellai coadiuvato da Erasmo Mazzone
- Bottles produced: 500.000
- Hectares: 107
In the late 1990s, the Bolfo family decided to breathe new life into the ruins of an old monastery located in the picturesque countryside of Pievasciata, a picturesque village in the municipality of Castelnuovo Berardenga (Siena). And it is from the vineyards of this monastery, transformed with love and care into the prestigious 5-star Hotel Le Fontanelle, that the story of Vallepicciola begins.
In this 265-hectare property, where centuries-old woods intertwine with more than 4,000 olive trees, 107 hectares of excellent vines are skilfully cultivated, each with its own unique and precious history: Sangiovese, Pinot Noir, Merlot, Cabernet Sauvignon, Cabernet Franc and Chardonnay. Read more
In this 265-hectare property, where centuries-old woods intertwine with more than 4,000 olive trees, 107 hectares of excellent vines are skilfully cultivated, each with its own unique and precious history: Sangiovese, Pinot Noir, Merlot, Cabernet Sauvignon, Cabernet Franc and Chardonnay. Read more
| Name | Vallepicciola Pievasciata Rosato 2021 |
|---|---|
| Type | Rosé still |
| Denomination | Toscana IGT |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Tuscany |
| Vendor | Vallepicciola |
| Origin | Pievasciata, Castelnuovo Berardenga (Siena). |
| Climate | Altitude: 420 m. a.s.l. |
| Soil composition | Limestone and clay with the presence of galestro and alberese. |
| Cultivation system | Guyot. |
| Plants per hectare | 5,000. |
| Yield per hectare | 7,000 kg/hectare. |
| Harvest | The third week August. |
| Wine making | Destemming and crushing, maceration in the press, soft pressing, and static decantation for 12-24 hours in steel tanks, followed by alcoholic fermentation. |
| Aging | Bâtonnage and ageing on its fine lees for 3 months. Bottle ageing for 2 months. |
| Allergens | Contains sulphites |