Rosato Maremma Toscana
|
Winery |
Podere San Cristoforo |
|
Appellation |
Maremma Toscana |
|
Wine Name |
Toscana |
|
Variety |
100% Sangiovese Rosato |
Story
This family owned estate in Maremma Toscana began wine production under the leadership of Lorenzo Zonin in 2000. According to the Wine Spectator and the Wine Advocate, Lorenzo Zonin is making some of the most fascinating wines in Maremma. The property stretches out over 110 acres, 37 acres are planted with vines, 5 acres with olive trees and 50 acres with cereal crops and sunflowers. Amaranto is a shade of red, similar to that of this wine, which takes its name from a scarlet plant that the Ancient Greeks called ‘amarantos’ (‘which doesn’t fade’). It therefore represented all those genuine, sacred and timeless qualities that still permeate land and vines.
Vineyard
Podere San Cristoforo is characterized by the constant presence of breezes blowing from the sea, keeping the grapes healthy and moderating the high summer temperatures. The soil is made up of Aeolian deposits of medium texture, originating from the foliation of the mineral-bearing hills of Gavorrano, giving a stony terrain with a highish clay content. The biodynamic method offers very simple tools that have been used for a long time in agriculture to make the earth more fertile and to make the vine more resistant. They uses organic composts that increase soil life through the development of microorganisms that furnish new elements to the vine. They considers fundamental not only the sunlight, but also the gravitational and magnetic strengths, those energies influence all living organisms, most importantly the development and life cycle of vegetables. In the struggle against vineyard diseases, the biodynamic method uses a preventive approach that equilibrates the entire ecosystem to strengthen the vine’s natural defenses.
Vinification
The sangiovese is picked from Selceto vineyard, of about 4.850 vines/hectare, with an average vine age of 15 years. Farmed with biodynamic composts. The grapes are destemmed and gently pressed. Juice decanted in refrigerated stainless steel tank. Fermentation started with indigenous yeasts (pie de cuve). Bâttonage then occurs every week from November until March. Aged 7 months in stainless steel.
Natural finings and clarification by gravity.
Tasting Notes
Light-bodied rosato that offers aromas and flavors of red berry, wild herb and a hint of orange zest, alongside racy acidity. Hints of bitter almond.
Food Pairing
This wine is ideal with pork loin or shellfish.
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