Awards

Perfume

Taste
Serve at:
08 - 10 °C.
Longevity:
03 - 05 years

Producer
Poggio al Tesoro
From this winery
- Start up year: 2001
- Oenologist: Christian Coco
- Bottles produced: 550.000
- Hectares: 70
In 2001, Marilisa Allegrini and her brother Walter were motivated by the challenge of a new project, separate from their beloved Valpolicella, set out in search of something extraordinary. They immediately fell in love with Bolgheri, its beauty, and its great potential.
Their story is one of dedication and respect for the environment, and now also includes Marilisa's daughters, Carlotta, and Caterina.
Alongside their mother, and in honour of their beloved uncle, they carry this incredible project at Poggio al Tesoro forward and contribute to making it one of the most dynamic and significant wineries in Bolgheri. Read more
Their story is one of dedication and respect for the environment, and now also includes Marilisa's daughters, Carlotta, and Caterina.
Alongside their mother, and in honour of their beloved uncle, they carry this incredible project at Poggio al Tesoro forward and contribute to making it one of the most dynamic and significant wineries in Bolgheri. Read more


Starters
Fish
Shellfish
Cheese
Poultry
White fish
Vegetarian
Pizza
Fried fish
Name | Poggio al Tesoro Toscana Rosato Cassiopea 2023 |
---|---|
Type | Rosé green still |
Denomination | Toscana IGT |
Vintage | 2023 |
Size | 0,75 l |
Alcohol content | 13.0% by volume |
Grape varieties | 70% Cabernet Franc, 30% Merlot |
Country | Italy |
Region | Tuscany |
Vendor | Poggio al Tesoro |
Origin | Bolgheri, Castagneto Carducci, Livorno |
Climate | Altitude: 25 m a.s.l. Exposure: West. |
Soil composition | Deep, with sand, gravel and clay. |
Cultivation system | Guyot and spurred cordon. |
Plants per hectare | 7,936 vines/hectare. |
Yield per hectare | 6,300 kg/hectare. |
Fermentation temperature | 14 6 °C |
Fermentation | 20-25 days. |
Wine making | Soft pressing of whole grapes. Fermentation in stainless steel at controlled temperature. Malolactic fermentation: not carried out. |
Aging | In stainless steel on fine lees, at least 1 month of bottle ageing. |
Total acidity | 5.7 gr/L |
PH | 3.15 |
Residual sugar | 0.6 gr/L |
Dry extract | 19.3 gr/L |
Allergens | Contains sulphites |