Last week we bottled the new 2012 vintage of our Rosé Lo Sbrancato (the "Bronco").
It's rosé in color, with floral aromas of red fruit and spices on the nose. On the palate, its body and freshness make it an excellent rosé with the structure of a young Sangiovese. Excellent as an aperitif, it pairs well with fish, vegetables, and fresh cheeses.
And it's available as of today, 5 March, 2013, for you to enjoy at the dinner table.
Yesterday, 5 September, we have continued the harvest, picking the Sangiovese with which we will make the IGT Toscana.
The seasonal progression is stable. The rain that fell in the North Italy did not arrive in Montalcino and it stopped on Mt. Amiata where it rained yesterday. A rainfall in the vineyards would have surely been useful, but one cannot command the climatic progression and we must take that which comes.
The temperatures of yesterday have been maximum 29.2° C. (84.6° F.) and minimum 19.3° C. (66.7° F.).
As is illustrated in the photos, the solids have been removed from the Vermentino and Sangiovese Rosè (the impurities, the mucilage, pieces of the skins, and other components are removed) and now they are slowly fermenting at low temperature at 12° C. (54° F.).
As is illustrated in the video, we have also begun the racking off of the Merlot, which was the first to be harvested.
Today, we have begun harvesting the first bunches of Sangiovese IGT Toscana to produce the rosé "Lo Sbrancato" ("The Bronco").
The grapes have not been subjected to heat stress; they are healthy, at the correct point of ripeness, with an excellent sugar/acidity ratio.
They will macerate with their skins for 24 hours at 20° C. (68° F.). Then they will be gently pressed and the must will continue its fermentation "in bianco" ("in white") without skin contact for 20-25 days at 10° C. (50° F.).