Venusio Rosé IGT Toscana
Estate bottled by Le Corti spa Società Agricola in San Casciano VP, Italia
300 in stock
Venusio is our new stil rosé 100% Sangiovese from Villa Le Corti.
The vineyards are located in the village of San Casciano in Val di Pesa, in the Northern part of Chianti Classico, about 15 km away from Florence.
The vineyards have been planted on the hillside at an altitude of 270-350 mt above the sea level, mostly with southern exposure.
The soil is mainly characterized by an important skeleton of with river rocks and brown clays.
The training form is low spurred cordon to maximize the benefits of soil warmth.
Venusio is another way of drinking Sangiovese.
The name and the label of Venusio come from an idea of Fiona, sister of Duccio Corsini, who thus describe her inspiration:
“For the name I thought of Venus, the Goddess connected to the agricultural life and inspiring muse of gardens and vegetable gardens as well as the protector of those who cultivate them.
The frog and the monkey carry a large bunch of grapes on their shoulders symbolizing the effort of cultivation, but also the reward of the wine that will come out of it. I chose the frog and the monkey as bearers of the grapes because they are generically good omen creatures.
The frog that with its croaking marks the awakening of nature. The monkey symbol of wisdom but also a reference to the carefree childhood that invites us to playfulness and good humor.
Venusio’s image suggests a pure, simple and good omen rosé wine”
Winemaking and Aging
The grapes are harvested earlier than natural ripening. Contact with the skins for a few hours. Soft pressing and cold fermentation with no added yeasts.
Stainless steel vats
Vivid coral rosé color that anticipates an idea of lightness. Slight aromas of tangerine, peach blossom and cyclamen introduce a medium-weight flavor profile that has at once fine vibrancy and reasonable length and density in the juicy, mineral-driven finale.
At its best with seafood preparations, it can pair an entire fish menu and even ethnic cuisine. For example, on an oven-baked squid stuffed with its own tentacles, breadcrumbs and parsley.