Fattoria Aldobrandesca
Fattoria Aldobrandesca A Toscana Rosato 2024
Regular price
HKD348.00
Other years:
2022
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| Denomination | Toscana IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Aleatico |
| Aging | After the alcoholic fermentation the wine was kept on its lees until bottling. |
| Other years | 2022 |
Details
Perfume
Color
Taste
Serve at:
14 -16 °C.
Longevity:
05 - 10 years
Pairings
Fish
Cheese
White fish
Producer
Fattoria Aldobrandesca
From this winery
- Start up year: 1996
- Oenologist: Lorenzo Giuliani
- Bottles produced: 35.400
- Hectares: 100
The estate’s 100 hectares (247 acres) of vineyards are on the slopes of a spur of tuffaceous rock where the hilltop town of Sovana is located, surrounded by a beautiful natural landscape of remarkable archeological importance.
Flat terrain of volcanic origin with tuffaceous subsoils are at an altitude of 200 meters above sea level (656 feet). Aleatico, a very old and traditional grape variety, and Malbèc, a new variety for the Italian wine producing sector, have found an ideal terroir. Read more
Flat terrain of volcanic origin with tuffaceous subsoils are at an altitude of 200 meters above sea level (656 feet). Aleatico, a very old and traditional grape variety, and Malbèc, a new variety for the Italian wine producing sector, have found an ideal terroir. Read more
| Name | Fattoria Aldobrandesca A Toscana Rosato 2024 |
|---|---|
| Type | Rosé still |
| Denomination | Toscana IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Aleatico |
| Country | Italy |
| Region | Tuscany |
| Vendor | Fattoria Aldobrandesca |
| Story | A pinkish authentic product in Aldobrandesca farm that identifies strongly with the production area. A slightly aromatic wine, characterized by the typical floral note of its variety. |
| Origin | Firenze (FI) |
| Harvest | Second week of September. |
| Wine making | The grapes come from selected vineyards and operated exclusively for the production of "A". After the manual harvest conducted in several stages, the grapes arrive in the cellar have been stemmed and softly pressed. The must with its skins was put to macerate at low temperatures for about 4-6 hours. This brief cold maceration favored the extraction of color and delicate aromatic substances, resulting in a fresh must, without astringency and a strong aromatic connotation. The must was transferred to stainless steel tanks small and fermented at a controlled temperature of 16 °C. |
| Aging | After the alcoholic fermentation the wine was kept on its lees until bottling. |
| Allergens | Contains sulphites |