M�rke: Santa Cristina

CLASSIFICATION
Toscana IGT

BLEND
85% sangiovese, 15% other complementary varietals

CLIMATE
The year 2009 was characterized by a lot of rain towards the end of winter and at the beginning of spring. The ready availability of water together with the ideal temperatures helped to ensure a normal course of sprouting in the plants and abundant vegetative development. As a result, precise work had to be done in the vineyards in order to ensure the proper ratio of production to plant growth. There was also plenty of rain between July and August, while the month of August was rather dry, thus facilitating the proper ripening of the grapes. The harvest began at the end of August and continued until the end of September.

VINIFICATION
The harvested grapes were destemmed and then underwent maceration for several hours, after which they were gently pressed. The grape must was then cooled to a temperature of 10°C in order to encourage natural clarification and after 48 hours it was transferred to the appropriate tanks where alcoholic fermentation took place at a temperature not exceeding 15° C. The wine was then kept at a temperature of 10°C and working the wine in small quantities at a time, right before bottling, allowed it to retain its freshness and wonderful aromas. Alcohol content 11 % by vol.

HISTORICAL DATA
Cipresseto got its name with the 1998 vintage in order to emphasize its "Tuscanity", and was one of the first rosés ever produced in Italy. Today the wine is made, beginning in the vineyard, according to a unique philosophy of quality production at every step of the way. This wine, in fact, represents a concrete example of how it can be possible to obtain maximum value; with the goal of having a well-balanced quality to price ratio.

TASTING NOTES
The wine has a rosy color enriched with tinges of cherry. The aroma is intensely fruity with flavors of red berries: especially raspberry. On the palate the wine is smooth and fresh, while leaving a lingering taste of fruit in the mouth which recalls the fruitiness first perceived in the nose.