Winemaker Notes
This wine is a brilliant dusky pink. On the nose it is intense and rich, with notes of fresh herbs and sweet fruity hints of raspberry and cherry. On the palate, fresh and balanced, with a fruity and persistent aftertaste.
Great for starters based on vegetables and fish, like smoked salmon. It goes well with risotto and pasta with seafood, shellfish as well as to every kind of fish (baked or grilled) and sushi. Also enhances with chicken or turkey dishes.
Professional Ratings
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James Suckling
A bright, salmon-colored rosé with aromas of cherries, pomegranate and herbs. It’s medium-bodied with tangy acidity. Fruity, flavorful and dry. From organically grown grapes.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.
An outstanding wine region made famous by Marchese Mario Incisa della Rocchetta, who planted Cabernet Sauvignon vines for his own consumption in 1940s on his San Guido estate, and called the resulting wine, Sassicaia. Today the region’s Tuscan reds are based on Cabernet Sauvignon and Merlot, which can be made as single varietal wines or blends. The local Sangiovese can make up no more than 50% of the blends. Today Sassicaia has its own DOC designation within the Bogheri DOC appellation.