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Violana 2019

Colli della Toscana Centrale IGT

After years of experimentation, Bernardo Gondi started to make an elegant rosé to satisfy the increasing demand for a fresh wine.

Terroir:
Soil rich in galestro Tuscan stone with clay and limestone sediments.
Grape
Sangiovese and other red grapes.
Type of training
Spurred cordon.
Alcohol content
12,5%
Ageing potential
2 years depending on the vintage
Bottle
0,75 lt
Awards
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Harvest and vintage report

The summer of 2019 was particularly warm and dry. The few rainfalls were sufficient enough to produce healthy grapes with notes and scents that we will find in the wine. The quality of the grapes, harvested by hand was of great level.

Fermentation and vinification

Soft pressure after draining 24/36 hours, in steel tins at controlled temperature.

Refinement

Rest for 5-6 months in steel tins.

Tasting notes

Violana 2019 is cherry pink with purple hints. At nose is intense with a great fruity: hints of blueberry, crunchy cherry and wild strawberry. The end has notes of red rose and violet. In mouth, it starts fresh with a good structure and ends again with the fruity notes felt at nose, of small red fruits, in particular the cherry.

Serving temperature and glass

The recommended serving temperature is between 10 - 12 C° (50-53.6°F) The glass for this wine is the tulip.

Pairing

Shrimp in pink sauce, first dishes with fatty sauces and tomato.

Production area

Villa Bossi estate, at an altitude of about 300 meters above sea level. Mainly from the vineyards of Sottomonte and Camerata. On hill with Southern exposure: 9.2 hectares of Sangiovese.

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The recipe

Calamarata

To prepare the Calamarata start from softly crushing a clove of garlic with your palms, clean a hot chilli eliminating the seeds and cut it finely.

Wash and dry 400gr of cherry tomatoes and then cut them in 4. Now focus on cleaning the squid: rinse them in running water and then remove their stomach, eyes and mouth. Use the paring knife to eliminate the skin and wash again in water, then cut them in rings of 2 cm. In a pan heat abundant salt water.

In a frying pan add 2 spoons of olive oil, the clove of garlic previously crushed and the hot chilli and cook few minutes. Turn the heat high and cook the rings, then pour ½ glass of white wine and make it evaporate.

Eliminate the garlic, add the cherry tomatoes and 25g of tomato paste. Salt it and let cook few minutes, lower the heat and cook it for other 10 minutes. At the end of the cooking mix some chopped parsley.

Meanwhile, when the water boils put 400g of calamarata pasta and cook it half the necessary time. Add a ladleful of the boiled water to the dressing and then also the drained pasta. Mix it few minutes and add some pasta water if needed.

Serve immediately, plate adding a little olive oil and some pepper.

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