• Rosato Toscana IGT 2018

      Rosato Toscana IGT 2018

      Delicate salmon pink. Fresh and discreet raspberry nose with a hint of pomegranate. The taste is clean and precise with fine acidity and subtle hints of red berries and a little crunchy Braeburn apple. In the finish long and smooth - and again with a fine Sangiovese acid reader, as only Sean O'Callaghan can get into the glass. An indispensable companion for happy and carefree days. SUPERIORE.DE

      "It’s fresh and creamy on the palate with a strawberry and salty character. Medium body. Light phenolic texture. Crisp finish. Pure sangiovese." James Suckling


      • Vinibuoni:
      • James Suckling:91 points
      • Grape Variety: 100% Sangiovese
      • Cultivation: close to nature
      • Expansion: Cement tank
      • Development: Stainless steel tank
      • Filtration: yes
      • Alcohol Content: 11,50 % vol
      • Residual Sugar: 1,05 g/l
      • ph-Value: 3,45
      • Closure: Screw cap
      • Serving Temperature: 10-12 °C
      • Storage Potential: 2021+
      • Allergen Note: contains sulphites
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      stored air-conditioned

      29542718 · 0,75 l · 17,20 €/l · Price (DE) incl. VAT, excl. Shipping1 unit available

      12,90 €
    About the winemakersTenuta di CarleoneTuscany | Chianti
    Tenuta di Carleone

    When "newcomer" If they fall in love with an area, it can happen that they not only remain, but also put more love into their products and pay much more attention to quality than the locals themselves. This can often be observed especially in Tuscany. If there are two more "quality lovers" and run a winery together, you will also get great wines.

    The Austrian businessman Karl Egger and his family fell in love with a wonderful spot in the south of Tuscany near Radda in Chianti and acquired an old estate there. Actually, it is even a hamlet with a chapel, thus a small village, one could say, as this means Castiglioni in Italian. Its history goes back to the year 1078. At that time the monks of the nearby monastery Badia a Coltibuono founded this estate, which has been lovingly restored and reactivated by the Eggers in recent years. About 100 hectares of land are included. Much of it is forest, but about 20 ha of vineyards and about 10 ha of olive groves have been cultivated since 2012.

    Sean O'Callaghan – lovingly by his friends "Il Guercio" what you can freely call "the one-eyed rascal" could translate – is actually English and was born in Sri Lanka, where his family ran tea plantations. Back in England, his father planted wine near Somerset and sent Sean to Germany where he studied viticulture and then – instead of taking over the vineyard in England. – stayed there and, among other things, became cellar master at the Diel winery. On a holiday in Italy he met John Dunkley, the owner of Riecine, a thought leader in Chianti Classico and his oenologist Sergio Manetti (Montevertine – Le Pergole Torte), got the job as a winemaker and stayed just under a quarter of a century.

    Karl Egger offered Sean O'Callaghan gave him the opportunity to build the young winery Tenuta di Carleone, gave him a free hand in winemaking and let him rebuild the cellar. From stainless steel to wooden fermentation stands, oak barrels in various sizes to modern cement tanks as in the most expensive Bordeaux cellars. – Sean can vinify every single plot as he sees fit. The cultivation is organic-biological, partly biodynamic, fermented only with own yeasts and spontaneous. Long skin contact and slow fermentation, partly with whole grapes, bring the difference.

    Default: „Sangiovese with a twist. Sean's twist“.

    The vineyards around Radda, all the way to Gaiole, are among the best in Chianti Classico. This wooded, mountainous landscape is somewhat cooler and always crossed by a fresh breeze. Some vineyards reach up to 700 m above sea level. During the day the onshore winds blow from the sea, at night the wind freshens up from the mountains and cools down the vines. This interplay produces a juicy, pronounced fruit, and the meagre, calcareous soils let the vines have deep roots and bring elegance and mineral notes to the wines. The wines of Sean O'Callaghan are often referred to as Burgundian. In any case, they are always elegant and delicate. SUPERIORE.DE


    • Year of foundation: 2012
    • Owner: Karl Egger
    • Oenologist: Sean O'Callaghan
    • Annual production: approx. 100,000 bottles
    • Vineyard: approx. 20 hectares
    • Organic and partly biodynamic cultivation