Sangiovese and Sanforte
Harvest and Winemaking
For this rose we chose an early harvest to bring together the sweetness of the fruit with a good level of acidity.To maintain freshness and a delicate color, the grapes, picked by hand, are softly pressed and left to ferment in temperature-controlled steel and concrete containers using only indigenous yeasts. After the alcoholic and malolactic fermentation, the wine remains on the fine lees for another 4 months, to then be bottled usually around February.
A pink salmon in color, Matilde has an impressive bouquet, with notes of violet and raspberry, fresh and fruity on the palate. It is persistent, with a good acidity, very light tannins and an optimal minerality.
Ideal with Tuscan appetizers such as cheese and salami, with fried foods and summer dishes.