About this wine
A dry rosé (also referred to as 'Canaiolo Rosato') made from the estate's Canaiolo Nero grapes, released as Toscana IGT. Pale pink in color, it shows fresh, fruity aromas of strawberry, raspberry, and red currant with subtle floral notes, and a light, refreshing palate with balanced acidity and a clean, long finish. Best served chilled at 8-10°C.
An easy, refreshing way to try Canaiolo — perfect as a warm-weather aperitif.
Sommelier's Note
"Proof that Canaiolo doesn't need Sangiovese to shine — a bright, honest rosé from a producer better known for structured reds."
Food Pairings
A versatile aperitif style that also pairs with charcuterie, light pasta with tomato, grilled white fish, and summer salads.
When to drink it
Summer aperitifs, picnics, casual lunches, and light seafood dinners.
Specs
- Grape Varieties
- Canaiolo
- Style
- rose
- Price Range
- ¥3,000-4,000 (est., converted from overseas retail prices; no confirmed Japan import price found)
Terroir & Winemaking
Made from Canaiolo Nero grapes given a short skin contact to achieve a pale pink color, then fermented at cool temperatures in stainless steel to preserve freshness and fruit aromatics. Released as Toscana IGT. Best served at 8-10°C.
Frequently Asked Questions
- What grape is used for Castello della Paneretta's Rosato?
- 100% Canaiolo Nero, the same indigenous variety used in the estate's varietal Canaiolo red.
- What does it taste like?
- Fresh strawberry, raspberry, and red currant fruit with subtle floral notes, light body, and balanced, refreshing acidity.
- What is the ideal serving temperature?
- 8-10°C, well chilled, to highlight its freshness.
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Ask Vinami's sommelier — no intimidation, just answers.
Talk to the SommelierMore wines from this producer
キャンティ・クラシコ
Chianti Classico
RedSangiovese · Canaiolo
The estate's entry-point Chianti Classico DOCG, sourced from vineyards around San Donato in Poggio and made mainly from Sangiovese with a portion of Canaiolo. Fermented in stainless steel with skin maceration, then aged partly in large Slavonian oak casks and partly in barrique, it shows the crunchy sour-cherry fruit and floral lift typical of the appellation while staying approachable and food-friendly.
クアトロチェンテナリオ
Quattrocentenario
RedSangiovese
The estate's Chianti Classico Riserva DOCG, made from 100% Sangiovese and first produced in 1996 to mark the 400th anniversary ('quattrocentenario') of the first documented harvest at Paneretta in 1596. After malolactic fermentation, the wine ages roughly 21-24 months in new French oak barriques plus further time in bottle, giving a more structured, oak-inflected expression than the estate's base Chianti Classico. Production is limited to around 3,000 bottles per vintage.
トッレ・ア・デストラ
Torre a Destra
RedSangiovese · Canaiolo
Castello della Paneretta's single-vineyard flagship, named after the east/southeast-facing Torre a Destra plot whose galestro soil (a marl of limestone and clay) produces the estate's most structured and complex wine. Predominantly Sangiovese with a small amount of Canaiolo, hand-harvested and fermented on the skins in temperature-controlled stainless steel for 10-12 days, then aged around 24 months in new French oak barrique plus roughly 6 months in bottle. Depending on the vintage it has been released as a Chianti Classico Riserva DOCG or, since the designation's introduction, as a Chianti Classico Gran Selezione DOCG. Average production is around 6,000 bottles.
テリーネ
Terrine
RedSangiovese · Canaiolo
An unusual 50/50 blend of Sangiovese and Canaiolo, named after the vineyard where the estate's old Canaiolo vines grow. Released as Toscana IGT, Terrine shows a softer, riper, more opulent profile than the estate's DOCG wines — plump cherry and berry fruit with notes of chocolate, iris, tobacco, and baking spice, described by some tasters as 'Chianti meets Pomerol'. Aged in French oak.
カナイオーロ
Canaiolo
RedCanaiolo
A rare varietal expression of 100% Canaiolo Nero, one of the indigenous Tuscan grapes traditionally used only as a blending partner for Sangiovese. Hand-harvested with only the best grapes selected, fermented in steel with careful temperature and acid management, then aged around two years in oak barrels of varying age (new, one-year and two-year) followed by further time in barrique. The result is a deep ruby wine with floral, red-berry, baking-spice and tobacco character, and a fine, mellow tannin structure. Production is very limited.
ヴィン・サント・デル・キャンティ・クラシコ
Vin Santo del Chianti Classico
dessertMalvasia Bianca
The estate's traditional Tuscan dessert wine, made from 100% Malvasia Bianca grapes dried on straw mats for about four months before pressing. The wine is then aged in small wooden casks called 'caratelli' stored under the roof for oxidative aging, and bottled only after around five years. The result is a golden, intensely aromatic wine with notes of dried fruit, nutshell, honey, and candied fruit, and a long, rich finish — traditionally served with cantucci biscotti.