Tenuta Campo di Sasso (Biserno)
Campo di Sasso Toscana Rosato Rissoa 2024
| Denomination | Toscana IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | Cabernet Franc, Syrah |
| Aging | Thirty days of aging on fine lees with daily bâtonnage are followed by an additional two months of refinement in stainless steel. |
Description
A unique, versatile and magnetic rosé. The marked territorial identity of Rissoa blends harmoniously with the Provençal style. It expresses itself beautifully with food and guarantees lightness through expressive and immediate drinkability. The elegant colour is reflected in a harmonious and mellow palate, distinguished by that delicate salty hint that immediately tells of its intimate a nity with the flavours of the Tyrrhenian coast.
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
Pairings
- 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 consistency soils with a combination of sand and pebbles. |
| Cultivation system | Spurred cordon and guyot. |
| Plants per hectare | 6,500 |
| Harvest | The grape harvest took place during the first week of September, starting with Syrah and ending with Cabernet Franc. The operations were carried out manually and in the early hours of the morning, when it is coolest. |
| Wine making | The freshly harvested grapes are transported to a cold storage room and brought to a temperature between 8–10°C. After being carefully selected on a sorting belt, a gentle pressing is carried out to obtain the free-run must and the delicate color tone desired. The must ferments in stainless steel tanks at a controlled temperature, which is gradually increased towards the end of the process to a maximum of 16°C, in order to preserve the freshness of the aromas. |
| Aging | Thirty days of aging on fine lees with daily bâtonnage are followed by an additional two months of refinement in stainless steel. |
| Total acidity | 5.1 gr/L |
| PH | 3.43 |
| Allergens | Contains sulphites |