Basciano Rosé

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

Renzo Masi's Rosato di Toscana is obtained from Sangiovese grapes from Fattoria di Basciano

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.

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 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.