Vignamante: Tuscan Soul in Metodo Classico

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.

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.

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.

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