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Podere Sette

Podere Sette Rosato Il Goloso 2020

Rosé still

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Regular price €13,50
Regular price €13,50
List price: Indicates the price of the product before the start of the promotion
Sale price
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€81,00

6 bottles

€40,50

3 bottles

Immediate availability
Denomination Toscana IGT
Size 0,75 l
Alcohol content 13.5% by volume
Area Tuscany (Italy)
Grape varieties 85% Cabernet Franc, 15% Syrah
Aging At the end of the fermentation after a soft racking, the wine begins its ageing on its lees for at least 6 months. During ageing recurring batonnage take place in order to enhance the sensory complexity of the wine.
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Perfume

Perfume

Mediterranean bush notes.

Taste

Taste

Well balanced with a pleasant and crunchy finish.

Serve at:

10 - 12 °C.

Longevity:

05 - 10 years

Young and Fresh Rosé Wines

Producer
Podere Sette
From this winery
  • Oenologist: Edoardo Boraccini
  • Bottles produced: 60.000
  • Hectares: 12
Our winery, located in the heart of Bolgheri, was born from the desire of Marisa Chiappini to keep going on her father’s activity. Continuing the family tradition, today Podere Sette is runned by Marisa’s son, Giuliano. The seven vices are jokingly attributed to Giuliano giving their names to wines we produce: L’Invidio (Envy), Il Superbo (Pride), L’Iracondo (Wrath) and Il Goloso (Gluttony).

Since the beginning Podere Sette shaped its company philosophy to a sustainable ethically running, turning all production in an organic one. The idea is using both innovative and traditional methods in order to offer an alternative Bolgheri way featuring a surprising freshness but without renouncing the classic style of Bolgheri!
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Fish
Shellfish
Cheese
White fish

Name Podere Sette Rosato Il Goloso 2020
Type Rosé still
Denomination Toscana IGT
Vintage 2020
Size 0,75 l
Alcohol content 13.5% by volume
Grape varieties 85% Cabernet Franc, 15% Syrah
Country Italy
Region Tuscany
Vendor Podere Sette
Origin Ferruggini, Donoratico
Climate Exposition: East -West.
Soil composition Sandy-clay and rock fragments.
Cultivation system Trellis system, spur cordon and Guyot pruned.
Plants per hectare 5600
Yield per hectare 9000 kg.
Wine making After a manual harvesting, when grapes reach a good balance between acidity and maturation, the grapes are kept for 48 hours in a fridge at low temperature. Then the grapes are softly pressed at low temperature, extracting only the most delicate and aromatic elements. After a soft cold decanting, the must is fermented in steel tanks at 13 6 degrees for 15-20 days.
Aging At the end of the fermentation after a soft racking, the wine begins its ageing on its lees for at least 6 months. During ageing recurring batonnage take place in order to enhance the sensory complexity of the wine.
Allergens Contains sulphites