IGT Toscana Rosso
Soil and vineyard
With its crispy freshness Bizzarria Rosso expresses at its best the variety of Poggio Torselli terroir and microclimates.
The Sangiovese grapes used for this wine come from several vineyards with different altitudes, soils and exposures; every vineyard enriching the wine with its diversity.
Average annual production: 6 tons/ha – 30,000 bottles
During the 3rd decade of September, after a careful selection, grapes are hand-harvested and transferred into small crates.
Vineyards are subject to pre-harvest analysis where grapes and pips are regularly tasted in order to check the optimum phenolic ripeness and sugar content.
Alcoholic fermentation, triggered just by indigenous yeast, occurs in stainless steel tanks with maceration on the skins for about 20 days at a controlled temperature of max. 26° C.
After racking, a very soft pressing (max. 1.6 bar) is performed, so as to get a smooth wine, with fresh and clean aromatic traits.
Wine ages in stainless steel tanks and in barriques of 3rd or 4th passage, with fine lees preserved for as long as possible through soft and frequent bâtonnages.
Before bottling wine undergoes a gentle fining and filtration.
Bright ruby red and purplish highlighted.
The nose, elegant and clean, is of an authentic Sangiovese: generously fragrant with strawberries, black cherries and light mineral-earthy and balsamic overtones.
Lively with appealing fruits, at the palate it is clean with a crispy freshness evolving into a mineral-rich background with hints of dark chocolate and sweet spices rising on the long finish.
Bizzarria Rosso pairs well with any kind of meat; thanks to its freshness, it is the perfect complement of richer sauces and dishes.
It is a great match with fish soups, hearty fish recipes and spicy courses.
Ideal service temperature is 14/16 °C .
Since 2017 Poggio Torselli has adopted organic farming methods and biodynamic viticulture practises.