Since 2009 we have started a journey that is deeply new to us, being the first time, in memory of man, that a rosé was made in our farms. The Sangiovese grapes destined for Mustiola are harvested well in advance of those for the red ones, in order to maintain a high freshness and, hopefully, a lower alcohol content.
The vinification takes place in white, making the separation between must and marc quickly, with a light crushing of the skins. From 2011 to the must is then added a must already semi-fermented for the inoculation of the indigenous yeasts already multiplied and awaits the beginning of the tumultuous fermentation.
Also in this case we add only a small amount of sulfites to the squeezing and this is how much. The wine is then matured in steel until the following spring, during which it is presented in our corporate event Rosé di Maggio, often an occasion to present also the reds of the previous years, again bottling.
Mustiola is a fresh wine with delicate aromas, comparable, given the absence of maceration, to a rather tannic white but without annoying tips of sulfur.
The name Mustiola (IGT Rosato di Toscana) comes from that of an ancestor of ours, who lived in the 1600s but is also linked to Santa Mustiola, patron of the nearby town of Chiusi and the mustiòlo (Suncus etruscus), animaletto (the smallest existing mammal ) similar to a mouse and typical of our areas.
Vintages </ strong>:
- 2017: in refinement </ li>
- 2016: available </ li>
- 2015: available </ li>
- 2014: sold out </ li>
- 2013: sold out </ li>
- 2012: sold out </ li>
- 2011: sold out </ li>
- 2010: sold out </ li>
- 2009: sold out </ li>