Description
A rosé wine for those who don't love rosé wines! This wine is made of Sangiovese grapes vinified in rosé.
Awards

Perfume

Color

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

- Start up year: 1950
- Oenologist: Paola Caciorgna
- Bottles produced: 100.000
- Hectares: 22
With this spirit Vincenzo Cesani grew up, always looking for new proposals, constantly striving to be able to realize his dream. The basis was to respect the territory and to continue the cultivation of local crops, but trying to obtain a high quality final product. Many years of loving sacrifice had to pass before I could see the first results that finally came !! In fact the successes have followed one another and the personal gratification has added also the satisfaction for having contributed to increase the fame of the beautiful territory that hosts us.
Today the company, still family-run, covers 19 hectares of land where the cultivated vines are mainly the Sangiovese and the famous Vernaccia di San Gimignano.
The entire family, assisted by a staff of competent collaborators, contributes to the company's progress by personally following each step of production so as to ensure the quality and genuineness of its products; moreover, the constant and attentive care in the vineyard, added to a cutting-edge winery equipment, is the winning combination for this company that has managed to make itself known and appreciated for the high quality of its products.
Although Vernaccia is the best known wine in the area, the Cesani company has made itself known to the world especially with its red wines, all based on Sangiovese, on which it is possible to read in many guides and magazines in the sector. Read more


Name | Cesani Rosato Toscano Sangiovese 2019 |
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Type | Rosé organic still |
Denomination | Toscana IGT |
Vintage | 2019 |
Size | 0,75 l |
Alcohol content | 14.5% by volume |
Grape varieties | 100% Sangiovese |
Country | Italy |
Region | Tuscany |
Vendor | Cesani |
Climate | Altitude: 300 m. a.s.l. Exposure: East. |
Soil composition | Medium-textured tending to silty-sandy with Pliocene marine deposits. |
Cultivation system | Guyot. |
Plants per hectare | 4,500. |
Yield per hectare | 8,000 kg/hectare. |
Harvest | The third week of September. |
Wine making | Alcoholic fermentation occurs in stainless steel at a low temperature. In white vinification with maceration on the skins for 3 hours. |
Allergens | Contains sulphites |