Le Cicale: igt Toscana rosato
Variety: Organic sangiovese and vermentino grapes.
Vinification and aging: Harvested by hand. Maceration time depending on the year, in pneumatic press. Low temperature juice racking and spontaneous fermentation by adding pied de cuve from the vineyards. The fermentation and aging in wood on fine lees. Clarified with bentonite and filtered. Sulfites are added to the wine.
Floral notes of wild rose and white flowers, fruity notes of raspberries and citrus. Particularly creamy to the nose
Thanks to the balance between freshness, creaminess and minerality, Fattoria Sardi “Le Cicale” is ideal with fish, shellfish, white meat and cheese dishes. It is best appreciated at a temperature of 12°C-14°C any time of the year.