Rosso di Toscana is an approachable wine produced with Sangiovese, Merlot and Cabernet Sauvignon. The Sangiovese gives the wine its zing and its brilliant fruit notes. The Merlot gives it a smooth texture, rich color, and the Cabernet Sauvignon gives depth of flavor. The combination of these varietals helps create a soft, fruit-forward and fragrant wine, ideal for pairing with pasta, chicken, pork and aged cheeses. It’s a perfect balance of what the grapes have to offer, and it’s a Rosso di Toscana IGT!
The Sangiovese is aged for 12 months in French Oak barrels, while the Merlot and Cabernet are aged in smaller barriques.
15 days "submerged cap" fermentation in stainless steel tanks with indigenous yeasts at a controlled temperature of 77/82°F. Malolactic fermentation in stainless steel.
Leopoldo Franceschi
Dense, Intense
Blend-Fruits, Vanilla, Baking Spice
Intense notes of red fruit, sweet spices, and vanilla.
Soft and pleasant acidity on the palate.