Elba Rosé DOC

Colour: more or less ruby red
Bouquet: delicate and fresh, more or less fruity
Flavour: fresh, dry and harmonious;
Minimum alcohol content: 11%
Minimum total acidity: 5 g/l
Minimum net dry extract: 16 g/l
Best served with: fish starters, soups and tomato sauce pasta dishes, omelettes and vegetable soufflés. Perfect with summer dishes like Elba style "panzanella" with tuna fish or Parma ham with fresh melon. 
Temperature best served at: 10-12° C

Elba has a long term tradition of rosé wines, made mostly from Sangiovese grapes.

Just like the Elba Red wine, the Elba Rosé DOC is made from at least 60% Sangiovese grapes. Other authorisedgrapes from red berry vineyards can be added too up to a maximum of 40% as well as authorised grapes from white berry vineyards up to a maximum of 20%.

The vineyards are always spurred cordon shaped with a maximum production of 4000 bunches per hectare with a maximum of 80 q.li of grapes per hectare. 

It is made by pressing red grapes after the stalks have been removed, then they are left to ferment, and usually kept at a low temperature for 12-18 hours. The grapes are then pressed and the skins and seeds are removed.

The must is then left to ferment at a controlled temperature, left to settle and then it is ready for bottling, a process that normally takes place in the spring after the grape harvesting.