Produced with Sangiovese from the San Marcellino vineyard, Rosato Rocca di Montegrossi is made by gently pressing the grapes.
The must, structured and delicate at the same time, is kept in steel at a temperature below 6°C for 24 hours to allow solids to settle, and then fermented at temperatures below 16°C for about a month.
The wine then rests on the lees at a temperature below 10°C for another 3-4 months to maximize its bouquet and body. The end result is a rosé with delicate aromas, nice structure, acidity, fine balance, and pleasantminerality. Annual production is about 18,000 bottles.