From the heart of Chianti, 12 miles northeast of Siena, Castello di Ama has been producing Rosato since 1982. A blend of Sangiovese and Merlot, the rose is gently made "bleeding off" the juice from the skins, known as saignee method, after almost 12 hours of skin contact. This is a deeply hued rose, concentrated and packed with fresh red berry--wild strawberry, tart cranberry and a plush, juicy texture. Scrumptious and extremely limited in the US. Organic farming practices.