- Producer
- Tenuta di Carleone
- Grape variety
- Sangiovese
- Region
- Toskana
- Country
- Italy
- Alcohol
- 12 % vol
- Volume
- 0.75 l
- Item no.
- 9911071534
Shipped with DHL Express — customs cleared to your door. · Flat-rate shipping CHF 15.00 — free from 12 bottles or CHF 300.00. · Pay by TWINT or card.
Spanda Metodo Classico Spumante Rosato
The Spanda Metodo Classico Spumante Rosato from Tenuta di Carleone is a bottle-fermented sparkling wine made from pure Sangiovese, grown at altitudes of up to 700 metres near Radda in the Chianti Classico.
CHF 48.00
Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.
Available for Switzerland
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About this wine
Character
A dry rosato made from Sangiovese, bright luminous salmon-orange with coppery highlights and a fine-grained mousse that rises calmly and evenly through the glass. The nose opens floral with orange blossom and apple blossom, followed by red apple, wild raspberry, mandarin and kaffir lime, alongside roasted walnut and hazelnut as well as lemon balm and chervil.
Terroir and origin
Tenuta di Carleone's roughly 30 hectares of vineyards lie between Radda and Gaiole, in the historic heartland of Chianti Classico, at altitudes of up to 700 metres. A fresh breeze constantly sweeps across the rows of vines, nights are cool, and the temperature swings between day and night are considerable. Soils of limestone and clay give the Sangiovese acidity and mineral depth; some of the vines are over 60 years old.
Grape variety and vinification
Pure Sangiovese, fermented using the Metodo Classico method, that is, in the bottle. Sean O'Callaghan, whom the Tuscans call "Il Guercio", founded the estate in 2012 together with Karl Egger. In the cellar he works with natural yeasts, concrete tanks and large, used wooden barrels rather than new barriques; the wine is neither filtered nor fined. 12.0% vol.
On the palate
Taut and precisely structured, the fine mousse carries the aromatics calmly. It opens with an austere, nutty structure showing bitter notes of roasted nut, zest and stone-fruit skin, before the fruit shifts towards wild raspberry and pale red berries, while lime, orange zest and mandarin bring back the freshness.
Food pairing recommendations
Crudo di Gamberi, Vitello Tonnato and Fritto Misto di Mare, as well as tagliatelle with lemon and pecorino or antipasti misti with pickled vegetables and prosciutto crudo.
Special features
A Metodo Classico rosato made from pure Sangiovese is a rarity. Behind it lies Sean O'Callaghan's credo: Sangiovese should taste like Sangiovese, not like toast and vanilla. The estate near Radda in Chianti is first documented in 1078 under the name Castiglioni.
