Tommasi Le Fornaci Rosé
This intense and harmonious wine, which combines structure with elegance, comes from the historic Lugana zone on the southern shore of Lake Garda.
It is the result of a very careful selection of Turbiana, the premium grape of the Lugana area, and of Rondinella, an indigenous variety of the Valpolicella zone, as well as of the particular processing of their musts during vinification.
The sale of this product is forbidden for individuals under the age of 18, in accordance with decree law No. 14/2017.
The pale pink hue, with highlights that are reminiscent of rose petals, introduces a rich bouquet: fragrant and fine, with aromas of pink grapefruit, peach blossom, mineral hints, and mandarin orange zest.
Matured in stainless steel, it offers a fresh, fruity, subtle flavor. Its vibrant acidity again recalls notes of citrus zest, and the finish is persistent and harmonious.
Served cool, it is perfect as an aperitif or with delicately flavored hors d’oeuvres. It is excellent with fish main courses or Asian dishes, and ideal for accompanying pizza; its versatility makes it a wine for any time of year and for any occasion.
A selection of Turbiana from the vineyards of the Le Fornaci estate just outside Sirmione and Rondinella from a vineyard owned by the Tommasi family at Peschiera del Garda: an encounter between two enchanting shores of Lake Garda.
Turbiana 90%, Rondinella 10%
Vinification and Maturation
The Turbiana and Rondinella are carefully selected, harvested at the same time, and brought to the winery. They are put – separately – into the press to macerate for one hour. This phase of skin contact, in which the substances that give the wine its particular color are released, is the most sensitive. The grapes (again separately) then undergo a very gentle pressing for 2 hours, from which the free-run juice of the two varieties is obtained. At the end of these delicate processes, the two musts are blended together. The resulting liquid is chilled and racked, and then inoculated with selected yeasts. The alcoholic fermentation is maintained at controlled temperatures of between 15° and 18°C for 10 days; the wine then matures for 4 months in stainless steel.
12,5% by vol.