Mustiola – Sangiovese Rosé

Since 2009 we have been on a profoundly new path for us, being the first time in living memory that a rosé was made on our farms. Sangiovese grapes destined for Mustiola are harvested well in advance of those for reds in order to maintain high freshness and, hopefully, lower alcohol content.
Vinification is carried out in the white wine-making process, operating the separation of must and marc quickly, with light crushing of the skins. From 2011, an already semi-fermented must is then added to the must for inoculation of the already multiplied indigenous yeasts, and the start of tumultuous fermentation is awaited.
Again we add only a small amount of sulfites to the pressing and that is it. The wine is then aged in steel until the following spring, during which it is presented at our May Rosé company event, often an opportunity to also present newly bottled reds from previous vintages.
Mustiola is a fresh wine with delicate aromas, comparable, given the absence of maceration, to a white wine that is rather tannic but free of annoying sulfur spikes.
The name Mustiola (IGT Rosato di Toscana) comes from that of one of our ancestors, who lived in the 1600s, but it is also related to Santa Mustiola, patron saint of the nearby city of Chiusi and to the mustiòlo (Suncus etruscus), a small animal (the smallest mammal in existence) similar to a mouse and typical of our areas.

Vintages:

• 2021: no production
• 2020: no production
• 2019: available
• 2018: no production
• 2017: sold out
• 2016: sold out
• 2015: sold out
• 2014: sold out
• 2013: sold out
• 2012: sold out
• 2011: sold out
• 2010: sold out
• 2009: sold out