- Rosé wine

- Merlot 56%, Syrah 22%, Petit Verdot 22%.

- 12.5% alc/vol

- Toscana

- Bolgheri Rosato

The crushed grapes coming from the destemmed grapes, and with almost a third of whole berries, have macerated for about one night in steel fermenters only with the yeasts of the vineyard. Then the must has fermented with its yeasts for about 10 days at a low temperature. After decanting, the fine lees were kept in suspension with the batonnage every 15 days. The wine is aged in a steel container, followed by aging in the bottle for a few months.