Tuscany: Il Borro Rosé del Borro
How to enjoy it
Ideally, to fully appreciate the taste of the wine, Bolle di Borro should be consumed in ample glasses at a temperature of 10/12 degrees; it can be enjoyed as an aperitif or throughout meal, with refined and structured fish and meat foods.
The uniqueness of Bolle di Borro, beginning with the 2012 vintage, is that it rises on yeast for over 60 months. Sangiovese has a proven elegance, the perlage is fine and persistent. On the nose it is rich of crunchy bread crusts reminiscent of the sour freshness of Sangiovese. In the mouth it has a creamy texture, silky, with a juicy sour note typical of Sangiovese (Stefano Chioccioli, Enologist Consultant of Il Borro)