Spanda Metodo Classico Spumante Rosato

Wine description for Spanda Metodo Classico Spumante Rosato by Tenuta di Carleone

Colour & appearance

Pale, luminous salmon orange with fine coppery reflections. The mousse is remarkably fine-grained and rises calmly, evenly and elegantly through the glass – an initial sign of meticulous bottle fermentation.

Nose

Immediately open and charming without ever seeming banal. Floral notes of orange blossom and apple blossom emerge bright and fragrant, followed by wild raspberry, red apple and a precise citrus thread of mandarin, orange zest and kaffir lime. Behind these, hints of roasted walnut and hazelnut appear, complemented by fresh herbal touches of lemon balm and chervil. An aromatic interplay that remains in constant motion – between fruit, spice and herbal freshness.

Palate

Taut, dry and precisely structured. The fine mousse carries the aromatics with calm elegance. Initially, a savoury, nutty structure dominates, with subtle bitter notes of roasted nuts, zest and pome fruit skins lending the wine definition. The fruit shifts towards wild raspberry and bright red berries, while lime and orange zest repeatedly restore freshness. The interplay of nut, herb and fruit ripples across the entire palate – Mediterranean, delicately spiced, with tremendous drinkability.

Finish

Clean and persistent, marked by citrus freshness and a delicate nutty spice that lingers long. The dry, taut structure remains present right to the end.

Terroir & origin

The vineyards of Tenuta di Carleone lie between Radda and Gaiole in the historic heartland of Chianti Classico – at altitudes of up to 700 metres. Cool winds, significant diurnal temperature variation and soils of limestone and clay bestow upon the Sangiovese that vibrant acidity and crystalline clarity which also define this spumante.

Grape variety & vinification

Pure Sangiovese, fermented according to the traditional method (Metodo Classico). Sean O’Callaghan – known as “Il Guercio” – works consistently without new barriques, relying instead on concrete tanks and large, used wooden casks. Fermentation takes place with indigenous yeasts. His credo: Sangiovese should taste of Sangiovese, not of toast and vanilla.

Food pairings

A versatile companion at the table: Crudo di Gamberi, Vitello Tonnato, Fritto Misto di Mare or Tagliatelle with lemon and Pecorino. Also an excellent choice alongside Antipasti misti with pickled vegetables and Prosciutto crudo.

Special characteristics

A Metodo Classico Rosato from Sangiovese is anything but commonplace – and therein lies O’Callaghan’s courage to defy convention. The perpetual tension between nutty spice, citrus freshness and Mediterranean herbal notes makes this spumante one of the most distinctive sparkling wines in Tuscany.