Vignamante Review: Sangiovese Metodo Classico Rosé

5,000 bottles, 50/50 Sangiovese and Pinot Bianco, two years on the lees, extra brut. Vignamaggio in Greve in Chianti, known for its Chianti Classico and Gran Selezione, extends the portfolio with a metodo classico rosé. Not a side project; the Sangiovese delivers colour and herbal character, the Pinot Bianco freshness and finesse.

Salmon-pink Vignamante sparkling bottle with cherub label, flanked by two empty wine glasses on a kitchen counter

Vinification

Hand harvest in early September, gentle pressing. Fermentation in stainless steel at 18-20°C, brief skin contact for colour and structure. Tirage in spring, then two years on the lees in bottle. Disgorgement with liqueur d’expédition of maximum 6 g/L sugar, extra brut.

Open Vignamante bottle and two glasses of salmon-pink sparkling wine, with the cork resting on the counter

Tasting notes

Elegant old-rose colour. The nose carries bread, toast, fresh yeast, rose, red cherry and dried citrus fruit (orange, lemon, peach). On the palate dry and creamy, no sugar, but full complexity. Refined mousse, balance between brioche, spice and red fruit.

Hand tilting the Vignamante bottle beside two glasses of salmon-coloured sparkling wine

Red cherry and dried citrus, a touch of slate minerality. Long finish with Tuscan herbs, rosemary, fennel, that confirm the place.

At the table

Not aperitif-only. Works with seafood appetisers, shellfish, pasta and risotto dishes, grilled fish, stews. Also with moderately aged cheeses.

Verdict

Vignamaggio delivers a metodo classico with real Tuscan character here, not a Champagne imitation. Limited production, serious work. Recommended for drinkers wanting an Italian take on rosé sparkling.

More information: vignamaggio.com

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