Rosè Maremma Toscana DOC

The grapes, harvested when they are fully ripe, are carefully pressed. The must obtained from them undergoes a brief maceration of 10-12 hours at a temperature of 10-12 °C (50-54 °F), in contact with the grapes’ solid matter. Following this process, the must ferments in stainless steel for 10 days at 20-22°C (68-72 °F). This is followed by maturation in stainless steel until bottling in early spring.