91Points

“Sangiovese is fermented and aged for six months in 17.5hl Nomblot concrete eggs; this allows for a certain degree of micro-oxidation. Pale shell pink, with pretty aromas of floral fruit. On the palate, there is concentrated ripe fruit of dried peaches and perfumed peach blossom, with an intense weight and concentration typical of Sangiovese. Combined with the beautiful, almost powdery texture, fresh acidity and long length, this creates an elegant rosé worthy of the dark-glass presentation.”