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Cassiopea Pagus Cerbaia

Pagus Cerbaia

Cassiopea Pagus Cerbaia

Rosato Bolgheri D.O.C.

Syrah 50%, Cabernet Sauvignon 50%


Production of rosé wines in Bolgheri goes back to ancient times. Starting with Cassiopea, rosé production at Poggio al Tesoro is now extended with Pagus Cerbaia, a small but precious parcel of land with sedimentary soils. Here, our special selection of red grapes, such as Syrah and Cabernet Sauvignon, are partly fermented in amphorae and partly in oak casks. The wine offers a delicate aroma and a lively, crisp, and joyful palate, yielding exactly what we were looking for: a persistent spicy note and a naturally rounded mouthfeel.

Climate Trend


The 2017 climatic conditions in Bolgheri reflect a changing global environment. Winter continued with good weather and slightly cooler temperatures than average, which protected against the proliferation of insects harmful to the vine. In the spring there was an early start to budding and fortunately, the spring frosts, which affected various Italian regions, did not impact the vegetation. Summer was sunny and breezy. Early July was characterised by relatively high humidity for the coastal area. The first heavy rainfall came in mid-September, but the days that followed were warm and bright. The prolonged drought helped us to fight against fungal and parasitic diseases. Irrigation management was complex and coordinated with the help of weather huts, equipped with sensors which detect soil humidity and evapotranspiration. But the human eye is forever irreplaceable: visual and manual inspection of leaf and grape turgidity indicated the best moment to provide the right amount of water, allowing us to keep the grapes firm and fresh, and maintain the protection of leaves with their chlorophyllin function.

grape varieties

grape varieties

Syrah 50%, Cabernet Sauvignon 50%

soil characteristic

vineyard location

Selection of grapes from the Valle di Cerbaia vineyard



750 ml • 1,5 L


In terracotta amphorae and french oak barrels with light maceration


Fermentation and ageing takes place 80% in terracotta amphorae and 20% in oak barrels (no steel). Blending and a few months bottle ageing.

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