top of page
Rosso No1 16-17-19 WEB.jpg

Al momento scheda tecniche

disponibile solo in Inglese


IGT Toscana Rosso



Grapes were selected by hand from each vineyard site with its unique combination of grape variety, soil-type and position. Each component is fermented and aged separately until the moment of blending. The wines are then carefully chosen and, through multiple trials, combined. The resulting wine is then further aged to give complexity, balance and harmony. By blending across 2 or 3 vintages, and multiple vineyards and grape varieties, each release of Rosso №1 is optimized for balance, harmony and drinkability. Best consumed within 3-5 years of release.

Aromatic notes of cherry, herbs and dark hedgerow fruits  with touches of spice and toasted oak. Medium bodied with fine, elegant tannins and persistent  mouth watering fruit. Combines well with a wide range of dishes from proschiutto to pizza and more.


2019 - 60%, 2018 - 6%, 2017 - 18%, 2016 - 12%, 2015 - 4%

Organic - сertified + uncertified

Vineyard (year planted, altitude a.s.l.)

29% Podere Bugnanese West (2003, 400m), Seggiano
24% Podere Bugnanese East (2005, 400m), Seggiano
18% Cerretino (1983, 450m), Castel del Piano
14% Poggio Trevvalle (2003,70m) Arcille 
10% Montecatini (1974, 370m), Seggiano
5% Poggiarello (1974, 350m) Seggiano

Grape Variety

63% Sangiovese 
18% Cabernet-Franc
11% Merlot
6% Pugnitello* (*we think!)
2% Ciliegiolo


Grapes: 1kg per plant
Wine: 48 hl/ha

By hand into 18kg crates
Mid-september to mid-october

Native yeasts, small stainless steel tanks
Pump-over and manual cap submersion (pigeage)
21-35 days maceration on skins

Average 12 months in oak barrels

IGT Toscana Rosso

14% by volume

Quantity Produced
8000 bottles (75cl)

bottom of page