The Masi family has been making wine for three generations. It currently produces a wide range of wines (white, rose, red and dessert) from a variety of grapes all of which come from vineyards owned by the family in Rufina (“Fattoria di Basciano”) and from other long-established vineyards situated around Rufina (except for the “Bianco Vergine Valdichiana”). Currently, Paolo Masi carries out the family’s philosophy of producing excellent quality/price related wines. Paolo emphasizes the long term relationship of cooperation with each grower. He consults with them in the vineyard to obtain the highest quality and will pay higher prices for lower yields in the interest of better wine.

Renzo Masi’s Rosato di Toscana is obtained from 100% Sangiovese grapes from Fattoria di Basciano, by setting some of the must apart during the very first hours of fermentation, as soon as it has acquired a pink colouring.

100% Sangiovese Toscano

Some of the must is set apart from the skins right after a few hours of maceration (as soon as the cap comes up). Then, it is cold settled for about 24 hours, at a temperature of 5°C. Fermentation follows at a controlled temperature of 18°-20°C.

The new wine undergoes partial malolactic fermentation. it is then refined in stainless steel tanks and finally allowed to rest in its bottle for some time before being released.

Salmon-pink colour, intense and rich nose, with distinctive fruity and flowery overtones. On the palate, it is medium-bodied, with crisp acidity and good softness, further highlighted by a touch of residual sugar.

12.5% alcohol, 7.4 gr/l residual sugar, pH 3.4 , 5.8 gr/l total acidity.

It matches very well first courses with simple sauces, cheeses, cold meats and also seafood, especially grilled fish.

Serving temperature: 10-12°C.

It is recommended that the wine be consumed while still young.