Pinko Pallino

Description

Is a Rosé produced from a blend of early harvested Sangiovese grape and the bled off juice from the later harvested Gigiò grape. (Bleeding off some of the Gigiò juice allows us to achieve higher concentration for the Gigiò final wine). The quality of the fruit for this Rosé wine is therefore of the highest quality we produce. It is a gorgeous, radiant pink, grapefruit color, dry, with long acidity and structure, yet very easy to drink on a hot summer day. Pinko Pallino is released just six months after harvest and it is only aged in steel vats.

Pinko Pallino Data Sheet

Specifications

  • Wine Type: Rosé Wine IGT Tuscany
  • Vineyard Location: Poggio La Noce, Fiesole
  • Grapes: Sangiovese and Teroldego
  • Exposition: South South West
  • Soil: Mixture of Alberese and Galestro limestones
  • Vinification and maturation: The Rosé grapes are the first to be harvested and we look to pick grapes with lower maturity level and less alcohol potential. The grape clusters are pressed whole immediately. The juice is then left to ferment in a steel vat at cooler temperatures. In parallel some of the bled off juice from Gigiò is also fermented separately. The two batches will then be blended together to build the final Rosé wine. The wine will rest in stainless steel vats for a few months at cooler temperatures (8 to 10 degrees celcius) until it is bottled. It releases roughly 6-9 months later.

Additional Details

Vinyard: La Noce vineyard on the property of POGGIO LA NOCE, Fiesole (Province of Florence, Tuscany, Italy).

Altitude: 800 ft elavation, 250 meters above sea level

Orientation: South - South West facing

Vineyard Size: 5 acres

Year Planted: Partly in 2000 and partly in 2006

Soil: Medium-textured, predominantly calcareous marl breakdown of alberese and galestro strata, with abundant gravel-rocky mixture.

Training System: Spur-pruned cordon

Grapes: 95% Sangiovese and 5%Teroldego

Harvest: Typically, around the middle of September. The Rosé grapes are the first to be harvested and we look to pick grapes with lower maturity level (and less alcohol potential). They are handpicked and brought immediately to the cellar for further selection.

Vinification: The grape clusters are pressed whole and immediately. The juice is then left to ferment in a steel vat at cooler temperatures. In parallel some of the bled off juice from Gigiò is also fermented separately. This juice will have had minimal contact with the skins and will therefore remain light colored. When both fermentations will be complete, the two batches will be blended together to build the final Rosé wine.

Ageing: The wine will rest in stainless steel vats for a few months again at cooler temperatures (8 to 10 degrees celcius) until it is bottled. It releases roughly 6-9 months later.

Bottles Produced: 1000 bottles.

Alcohol: 12% to 13%

Acidity (g/L): Depending on the years, in the range of 6 to 7.5

Potential Cellaring: 5 to 10 years