Delicious and place-expressive, derived wholly of Sangiovese, the Rosetto receives only a brief maceration on skins before vinification, resulting in a nimble, herbaceous, and mineral-laden interpretation of Tuscany’s most famous export. You get the Sangio cherries and berries, but also the chewy, fleshy rusticity of top Corsican reds and even a little dash of Mount Etna. There’s a brimming, explosive quality that is hard to describe but impossible to miss – Mediterranean scrub, lavender, dark juicy red fruit, and an unmistakable umami undertone – as if soil, sun, ocean, has been captured in liquid form. This wine will take you places...