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Rissoa: the rosé according to Tenuta Campo di Sasso makes its debut

The rosé according to Tenuta Campo di Sasso: it is called Rissoa, a blend of Cabernet Franc with a small addition of Syrah with the character of a great red, but which expresses itself with lightness and immediacy. For a magnetic, intense wine, in which the character of the terroir of Bibbona and the Tuscan coast marries with the Provençal style, giving life to a fascinating alchemy that smells of the sea, summer pine forests and dreams.

Rissoa Tenuta Campo di Sasso, the blend of Cabernet Franc and Syrah with the character of the terroir of Bibbona and the Tuscan Coast

Rissoa is an extremely gastronomic rosé, capable of giving satisfaction when uncorked at aperitif time, but it will do even better if brought to the table, where versatility is one of its best qualities: perfect with cured meats, ham and melon, fresh salads and capresi, savory pies and panzanella, you will also enjoy them magnificently with a plate of shellfish au gratin, with a seafood risotto, with spaghetti with seafood and with a baked fish.

Thanks to its structure, the pink version of Tenuta Campo di Sasso is also perfect with grilled lamb or a French-style beef tartare.

Rissoa Tenuta Campo di Sasso rosé, the blend of Cabernet Franc and Syrah with the character of the terroir of Bibbona and the Tuscan Coast.

Rissoa, on the other hand, is a rosé created to leave its mark. Predominantly Cabernet Franc with a small addition of Syrah, it debuts with the 2023 vintage: a vintage with a winter that recorded higher temperatures than average, a normal spring and a month of May with high and unusual rainfall. Thus, the soil has stored useful water reserves and the summer period, with its dry moments, was faced without difficulty. The Syrah harvest opened the harvest season at the end of August, then continued in the first week of September with the Cabernet Franc.

The freshly harvested grapes are taken to cold rooms where they reach a temperature below 10°C. After this phase, a meticulous sorting is carried out and then we move on to soft pressing to obtain the free-run must and the delicate sought-after pink shade. Fermentation takes place in steel at a controlled temperature, followed by thirty days of refinement on the lees until daily battonage, then we proceed with the assembly of the final blend and a further refinement of two months.

The result is a coup de foudre that plays to seduce with notes of pink grapefruit, apricot, chamomile and aromatic herbs, all sealed by salty hints that tell of its soul, deeply linked to the sea. A connection that is clearly evident right from the label: Rissoa, in fact, is a mollusc that comes straight from the Pleistocene, with its elongated-conical shell, portrayed on the label.