The youngest member of famiglia Babo, this Tuscan rosato is crafted from 100% Sangiovese sourced from a vineyard in near Vinci, on the western flank of the Chianti region. The soils are alberese—compact clay and limestone.
Winemaker Justin Bubb prefers the Sangiovese Grosso clone for his Rosato, preferring the more restrained fruit profile and savoury nuance it provides. Very pale, dry and spicy in style, the wine had between just two and four hours of skin contact before being fermented and raised for six months on fine lees in concrete tank.