Toscana Rosato

Only made in certain vintages, Pācina’s “Rosato” is produced from the free-run juice of a single tank of Sangiovese, which ferments naturally in concrete and spends 12 months in well-used 500-liter barrels. No adjustments or additions of any sort—including sulfur—are made during the fermentation or aging, and the wine is released only after additional time resting in bottle. Richly colored and possessing a scrumptious depth of fruit, this is a vinous rosato which speaks frankly of its place of origin.