Pugnitello IGT Tuscan rosé wine 100% Pugnitello grape
Appellation: Tuscan IGT Rosé
Varietal: 100% Pugnitello ancient Tuscan variety discovered in 1981
Winemaking: Soft crushing of grapes and juice refrigeration with skins for 8 hours. Fermentation at 16 °C. Partial Malolactic Description: Brilliant rosé colour. Vivacious
wine with a floral and blueberry nose with flavours of red berry and almond.
Pugnitello Rosé ancient grape and new wine: Before we decided to produce a rosé we did two years lon sperimentation and produced 9 different rosé from 9 differente red Tuscan grapes such as Sangiovese, Fogliatonda, Orpicchio, Ciliegiolo, Colorino, Malvasia nera, Sangiovese grosso, Canaiolo and Pugnitello. At the end we selected the Pugnitello grape for his fruity taste, soft tannin and good acidity. Tuscan rosés – vino rosato, as they are known – are crisp and the taste of the Pugnitello grapes comes through strongly. Drunk unusually cold by Tuscan standards, these wines are almost all an excellent accompaniment to lunch ‘under the Tuscan sun’ when a cold, low-alcohol glass of wine goes perfectly with the classic combination of raw milk cheese and artisanal cold cuts of Cinta and Wild boards.
Grape production: a density of 7500 vines per hectar together with the summer thinning of the grapes allows for a production of roughly 0.8-1.0 kg of high quality grapes per vine.The main argicoltural operations are all done by hand (green pruning, grape thinning and picking). We pay great attention to the preparation of the soil in order to favour the storage of rain water, maintain the balance of nutritive elements, which allows for their optimal exchange with the vine roots and for a homogeneous ripening of the fruits.After a successful experimental stage in 2008 all vineyards are conducted organically with the collaboration of Dr. Ruggero Mazzilli and his Experimental Station for Substainable Grape Growing that collaborates with the Universities of Pisa and Florence.Vinification: after randomly sampling the grapes in order to determine the optimal degree of ripness the grapes are hand picked, squeezed and left to macerate in stainless steel vats for 12 hours untill the desired color is obtained. The must is thus extracted and passed into a stainless steel vat with a controlled temperature of – 4°C in order to allow for a first precipitation.The must obtained is left to ferment at a constant temperature of 17°C thus allowing us to preserve all the fruity freshness. Once fermentation is finished the wine is left in the stainless steel vats at low temperatures until the next spring when it is bottled and put on sale.Characteristic: color is intense pink with violet shades and a very fragrant and fresh nose that makes for a very pleasent glass.