La Spinetta 'Il Rose di Casanova' Toscana IGT 2025

This bone-dry, highly refined rosé originates from Italy, produced in the rolling hills of Terricciola within the Toscana IGT zone of coastal Tuscany. Renowned for their pioneering work in Piedmont, the Rivetti family of La Spinetta expanded into Tuscany in 2001, founding their Casanova estate. Giorgio Rivetti set out to craft a serious, food-friendly rosé modeled after the precision and complexity of Provençal whites, yet distinctly rooted in Tuscan soil. Instantly recognizable by the famous Albrecht Dürer rhinoceros drawing on the label, Il Rosé di Casanova is sourced entirely from estate-grown vines planted on sandy, marine-fossil-rich soils, yielding a rosé globally celebrated for its elegance, chalky minerality, and gastronomic versatility.

Wine Description

In the glass, the 2025 vintage displays a delicate, pale salmon-pink hue with shimmering peach highlights. The highly aromatic nose opens with a fresh bouquet of wild strawberry, tart pomegranate, white peach, and orange blossom, interwoven with herbal hints of thyme, crushed sea salt, and wet stone minerality. On the palate, the wine is light-to-medium-bodied, crisp, and bone-dry. A razor-sharp beam of energetic natural acidity drives the entry, giving way to a smooth, textured mid-palate and a long, saline, chalky mineral finish. Crafted from an equal split of 50% Sangiovese and 50% Sangiovesino/Prugnolo Gentile (or local clones), the hand-harvested grapes undergo brief skin contact (around one hour) in pneumatic presses to extract subtle color without aggressive tannins. The juice is fermented with indigenous yeasts in stainless steel tanks at controlled temperatures and aged on fine lees for roughly 3 months prior to bottling. The alcohol by volume sits at 12.5%.

Food Pairing

The crisp acidity, bone-dry profile, and mineral persistence of this Tuscan rosé make it an extraordinary partner for Mediterranean cuisine, seafood, and summer meals. It pairs seamlessly with fresh oysters, grilled prawns, seared ahi tuna, salmon carpaccio, and crab cakes. It also excels alongside Tuscan prosciutto and melon, wood-fired Margherita pizza, caprese salad with buffalo mozzarella, roasted chicken with herbs, and creamy goat cheeses like Sainte-Maure de Touraine or fresh Feta.