About Toscana Rosato
- Style
- rose
- Grape Varieties
- Sangiovese, Cabernet Sauvignon
- Price Range
- $18-20
- US retail; reference conversion only, actual Japan import pricing not confirmed
- Alcohol
- 13%
A structured rosé sourced from the historic Corbaia vineyard (vines over 40 years old), made from roughly 70% Sangiovese and 30% Cabernet Sauvignon. Partly produced via saignée from the Corbaia red wine production and cool-fermented in stainless steel. Pale salmon in color, with aromas of dusty earth and Mediterranean herbs over fresh cherry and tart cranberry, and a bright, well-structured palate.
Sourced from a 40-year-old Super Tuscan vineyard, this rosé has more backbone than almost any pink wine at its price point.
New to wine?
A rosé with real structure — closer to a light red in personality than a typical summer rosé.
Food Pairings
Excellent with grilled seafood, charcuterie, Mediterranean salads and light pasta dishes.
When to drink it
Summer lunches, aperitivo, seafood dinners
Terroir & Winemaking
Approximately 70% Sangiovese, 30% Cabernet Sauvignon from the Corbaia vineyard; partly a saignée bleed from Corbaia red production, cool-fermented in stainless steel to preserve freshness and structure.
About the producer
Castello di BossiChianti Classico's southernmost estate, organic since its 1099 origins.Visit the producer page →Frequently Asked Questions
- What grapes make up Castello di Bossi's Rosato?
- Roughly 70% Sangiovese and 30% Cabernet Sauvignon, sourced from the historic Corbaia vineyard, which is also used for the estate's flagship red blend.
- How is this rosé made?
- It is partly produced via saignée (juice bled off during Corbaia red wine production) and cool-fermented in stainless steel tanks to retain freshness and structure.
- What food pairs well with this rosé?
- Grilled seafood, charcuterie, Mediterranean salads, and light pasta dishes all pair well with its bright acidity and structure.
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