1.0https://camporignano.com/en/Fedor Putilovhttps://camporignano.com/en/author/displaydesign/rich600338<blockquote class="wp-embedded-content" data-secret="UjPtgmNiPD"><a href="https://camporignano.com/en/prod/comeunavolta/">Comeunavolta</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://camporignano.com/en/prod/comeunavolta/embed/#?secret=UjPtgmNiPD" width="600" height="338" title="“Comeunavolta” — " data-secret="UjPtgmNiPD" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://camporignano.com/wp-content/uploads/2023/10/camporignano-comeunavolta-wine.jpg210471Region Toscana Rosato IGT Variety Sangiovese, Canaiolo nero, Colorino del Valdarno, Malvasia and Trebbiano Toscano Vinification soft destemming and fermentation in stainless steel tank for 7 days at controlled temperature (max 25°C), 8 days contact with grape skins Refinement 6 months in French stainless steel tank Organoleptic Notes Brilliant ruby red, withs smell of fresh fruit, wild cherry and violet. Fresh, easy to approach, and balanced. Winemaker Valentino Ciarla Agronomist Giacomo Baffetti