Grape blend: 100% Sangiovese
Alcohol content: 7% vol
Acidity: 5.12 g/l
Residual sugars: 95 g/l
In the winery, the fermenting grape must has always elicited a chorus of approval when tasted, with its aroma, fresh taste and slight effervescence. For some years now, after various unsuccessful attempts in the winery, the must that has been fermenting for a week is bottled and immediately pasteurised to stop fermentation. It’s no longer “virgin” but still has the fragrance and sweetness of the grapes in the vineyard, as well as the soul of a young, sparkling wine with a low alcohol content. No SO2 is added, and it maintains a bright, vibrant colour. The 2023 season, as we have already seen, was characterised by persistent rain in spring and then exceptional heat and drought until September. The ripe bunches harvested were small, but they gave must that was particularly rich in anthocyanins and characterised by a pronounced red colour, due to the scarcity of water in the grape flesh and the wealth of polyphenols in the thick, intensely coloured skins.
Tasting – Colour: deep blood red, tinged with fuchsia highlights with fine lees in suspension. The nose: sweet red fruit, in particular raspberry and strawberry, with hints of wild roses and a touch of plum in the finish. In the mouth: effervescent, pleasantly fresh and highly aromatic.
Wine and Food Pairing – It makes an unusual aperitif, to sip with a piece of fresh pecorino accompanied by Peperonata Dolce or fresh fruit (figs, grapes, pears), with melon and cured ham, with cold cuts, bruschetta and crostini, with pickled vegetable “Giardiniera”. At the table serve it with a sweet pepper frittata, aubergine or courgette parmigiana, stuffed focaccia or pizza.