Fattoria San Giusto a Rentennano
Fuori Misura Rosato 2025
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 93% Sangiovese, 5% Canaiolo Nero, 2% Merlot |
| Aging | 5 months in stainless steel. |
- Origin: still organic rosé Toscana IGT from Gaiole in Chianti (Siena)
- Grape variety: 93% Sangiovese, 5% Canaiolo Nero, 2% Merlot
- Vinification: saignée method for 12–24 hours with the addition of 10% fresh grapes during fermentation
- Fermentation: 10–12 days at up to 23°C with daily stirring
- Profile: deep pink colour, fresh and fruity aromas, intense body and pure texture
Description
What kind of wine it is
Fuori Misura Rosato by San Giusto a Rentennano is an organic wine produced in the heart of Tuscany. This blend of Sangiovese, Canaiolo and Merlot displays an intense pink colour and offers lively fresh and fruity aromas. On the palate, it stands out for its rich body and pure texture, delivering a dynamic and satisfying drink.
Where it comes from
This wine originates from Gaiole in Chianti, in the province of Siena. Its identity is based on the use of must taken from vats destined for great Sangiovese-based red wines, such as Chianti Classico, Percarlo and La Ricolma. The authentic Tuscan origin defines a profile aimed at enhancing the freshness of the fruit, ensuring a dense and pleasant structure.
How it is produced
The process involves a delicate saignée extraction, carried out within twenty-four hours of the grapes being placed in the vats, combined with bunches harvested early. The must ferments with freshly destemmed grapes at a controlled temperature, with daily stirring. This is followed by five months of ageing in stainless steel, ideal for enhancing a pronounced aromatic precision.
History and Curiosities
A product of excellence from Fattoria San Giusto a Rentennano, Fuori Misura Rosato embodies the true winemaking vocation of Gaiole in Chianti. This refined organic wine is made predominantly from Sangiovese grapes, with small additions of Canaiolo and Merlot. The skilful extraction of the must from the vats of the estate's great reds, enriched during fermentation with freshly destemmed grapes, gives this label a distinctive character. After a brief period in stainless steel, the glass reveals lively fruity aromas and an intense body, offering a pure and satisfying drink.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Start up year: 1905
- Oenologist: Attilio Pagli
- Bottles produced: 90.000
- Hectares: 31
| Name | San Giusto a Rentennano Fuori Misura Rosato 2025 |
|---|---|
| Type | Rosé organic still |
| Denomination | Toscana IGT |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 93% Sangiovese, 5% Canaiolo Nero, 2% Merlot |
| Country | Italy |
| Region | Tuscany |
| Vendor | Fattoria San Giusto a Rentennano |
| Story | History and Curiosities A product of excellence from Fattoria San Giusto a Rentennano, Fuori Misura Rosato embodies the true winemaking vocation of Gaiole in Chianti. This refined organic wine is made predominantly from Sangiovese grapes, with small additions of Canaiolo and Merlot. The skilful extraction of the must from the vats of the estate's great reds, enriched during fermentation with freshly destemmed grapes, gives this label a distinctive character. After a brief period in stainless steel, the glass reveals lively fruity aromas and an intense body, offering a pure and satisfying drink. |
| Origin | Gaiole in Chianti (SI), Toscana |
| Harvest | From 22 September to 6 October |
| Fermentation temperature | Up to 23 °C |
| Fermentation | 10–12 days |
| Production technique | Extraction of the must from the tanks (bleeding) 12–24 hours after the introduction of the grapes, with the addition of approximately 10% fresh destemmed grapes during fermentation |
| Wine making | Wine produced by extracting must from the vats of Chianti Classico, Riserva, Percarlo, La Ricolma, usually taken after 12/24 hours from the introduction of the grapes into the vat, and to a lesser extent from Sangiovese, Merlot, Canaiolo grapes harvested early. The must is fermented for 10/12 days with the addition of about 10% fresh destemmed grapes. During fermentation, the temperature is kept within 23°C and the must is stirred daily. |
| Aging | 5 months in stainless steel. |
| Total acidity | 6.68 gr/L |
| PH | 3.18 |
| Allergens | Contains sulphites |