The excellent 2016 rosato wines
Tocco di Casauria (province of Pescara)
Azienda Agricola Filomusi Guelfi (type of viticulture: integrated/sustainable)
Cerasuolo d’Abruzzo Superiore DOC 2016
Lorenzo Costantini, wine maker of the estate tells us: “The 2016 vintage is very fresh, with an excellent acidity. On the nose this Cerasuolo is very floral. It is extremely pleasant to drink. The colour is cherry red, slightly lighter than the 2015 vintage”.
This is a traditional wine of Abruzzo. The blend is 100% Montepulciano, a variety that probably originated in this region and that finds its natural habitat here. The grapes for Cerasuolo are the first to be picked. After a brief maceration with the skins, fermentation is carried out for 14-15 days in steel. At the end of the fermentation, before the wine is racked off, bâtonnage is carried out so that the lees can enrich the wine with aromatic compounds. The wine then matures in stainless steel tanks for 4-5 months.
Match this Cerasuolo with pasta dishes, risotto, vegetable soup, broth, consommè, white meat, vegetable omelettes, fish, soufflè, soft cheese.
The average production is 7,000 bottles/year.
Cirò Marina (province of Crotone)
Cataldo Calabretta Viticoltore (type of viticulture: certified organic)
“We are very happy with the 2016 Rosati”. Cataldo Calabretta owner of the estate tells us. “They are very fresh, fragrant, floral and fruity…”
Cirò Rosato DOC 2016
This wine is exclusively made with Gaglioppo, an ancient grape variety which expresses its full potential on the hills of Cirò Marina, due to the sea breezes and the clayey-calcareous soils.
The grapes are harvested starting on the 18th of September. The clusters are destemmed and crushed softly. Alcoholic fermentation with wild yeast with temperature control. The wine matures in steel on the lees for 6 months, frequent bâtonnages are carried out. The colour is a light rose colour with orange reflections. The nose is intense and floral. In the mouth it is dry, sapid with a slight tannic note in the finish. Match it with fish hors d’oeuvres and flavourful rice and pasta dishes.
The production in 2016 was 4,000 bottles.
Calabria Rosato Alicante IGP 2016
Alicante is a biotype of Grenache or Garnacha. It was probably imported into Southern Italy by the Spanish in the XV Century after which its cultivation spread. Admiral Nelson imported this variety to Eastern Sicily in the XVIII Century for the production of the base wines for fortified wines.
This wine is made exclusively with Alicante. The grapes are picked during the first week of September by hand and placed in boxes. Maceration with the skins for a few hours. Spontaneous fermentation with wild yeasts. The wine then matures for six months in steel on the lees, bâtonnages are carried out. The colour is an onion peel light rose pink. The aromatics are typical of the variety: red berries and cassis. In comparison to a rosé of the south of France, the flavour is stronger due to the warmer climate and to the clayey soil. It is fuller in the mouth. It is ideal with fish dishes or as an aperitif.
The production in 2016 was 2,500 bottles.
Taburno zone (Foglianise, province of Benevento)
Cantina del Taburno (type of viticulture: integrated/sustainable)
Aglianico del Taburno Rosato DOCG “Albarosa” 2016
Filippo Colandrea, oenologist of Cantina del Taburno: “2016 is an excellent vintage for our rosato!”
This Rosato has been classified as Aglianico del Taburno DOCG since the 2013 vintage.
The blend is 90% Aglianico, 5% Sangiovese and 5% Merlot. The clusters were picked early, at the beginning of October. The three grape varieties are vinified separately in steel. Maceration with the skins for 3-6 hours at 15-18 degrees Celsius. The must is racked off, slightly clarified, and the alcoholic fermentation is carried out at 13-16 degrees Celsius. The wine then matures in steel. 2016 is a very good vintage for Rosato. The colour is light pink, the nose is fruity, in the mouth it is very well balanced and fresh. Match it with rice and pasta dishes and with white meat.
The average production is 14,000 bottles/year.
Torre del Greco (province of Naples)
Azienda Vinicola De Angelis (type of viticulture: integrated/sustainable)
Lacrima Christi del Vesuvio Rosato DOC 2016
The blend is 60% Piedirosso, 30% Aglianico, 10% Sciascinoso.
The grapes are picked earlier than the grapes for the red wines. The Piedirosso and Aglianico clusters are pressed immediately, while a brief maceration with the skins of approximately 10 hours is carried out on the Sciascinoso grapes. The must then ferments for about 40 days at a controlled temperature of 12-15 degrees Celsius. The wine matures in steel for 60 days.
The colour is an intense pink. The nose is fruity with intense raspberry notes and with lighter strawberry notes. In the mouth it is fresh and lively.
Drink this Rosato as an aperitif, with appetizers, it is a wine to be enjoyed on board of a boat, it is a good match with pizza.
The average production is 16,000-18,000 bottles/year.
Poderi Fiorini (type of viticulture: in the conversion phase to certified organic)
Secchia Soliera (province of Modena)
Lambrusco di Sorbara DOP "Corte Degli Attimi" 2016
Alberto Fiorini, owner together with his sister Cristina, of the estate: “ ..2016 is one of the best vintages of the latest years…”.
This wine is made from the vineyards in Secchia Soliera (on flatland). The grapes were picked on the 12th of September. The colour is a beautiful rose pink, slightly more intense than the 2015 vintage. It is an extremely drinkable and pleasant wine, with evident fruity, raspberry notes, it is fresh and well balanced. It can be an excellent aperitif or match it with salame, cured meat, tagliatelle with meat sauce, “bollito”, fried vegetables and poultry, fried fish, fish dishes with tomato sauce (for example “baccalà alla Livornese”), fish soup. It is also a good match for Asian cuisine.
Production: 30,000 bottles/year.
Castelnuovo Magra (province of La Spezia)
Azienda Agricola Giacomelli (type of viticulture: integrated/sustainable)
Liguria di Levante IGT Rosato Gorgonia 2016
Roberto Petacchi owner of the estate: “2016 is a very good vintage. This rosato has a very good acidity and alcohol strength, it has a good structure and it is well balanced…”
This rosato is made exclusively with Merlot. Vinification in steel at 18 degrees Celsius after a brief maceration with the skins for 12 hours. The wine matures for 3 months in steel. Finishing in the bottle for 1 month. The colour is coral pink. The nose is pleasant with underbrush strawberry and pomegranate notes. It is sapid, fresh, structured and well balanced in the mouth. Match this wine with vegetable pies, "torta pasqualina" (a traditional pie with ricotta, spinach and hard boiled eggs), shellfish.
The average production is 3,700 bottles/year.
Civitanova Marche (province of Macerata)
Azienda Agricola Boccadigabbia (type of viticulture: integrated/sustainable)
Marche Rosato IGT Roséo 2016
The blend of this wine is 100% Pinot Noir.
2016 is a very good vintage for rosato in this area, as there was an excellent day/night temperature range before and during the harvest (end of August/beginning of September). The clusters are destemmed and crushed softly. The must is immediately separated from the skins and decanted at a low temperature. The fermentation takes place in steel vats with temperature control (18-20 degrees Celsius). The wine is a light rose colour. The nose is elegant, fruity with cherry, raspberry, cassis notes. It is full in the mouth and flavourful. It is extremely drinkable and this makes it suitable for a whole meal. It is a perfect match for hors d’oeuvres, rice and pasta dishes, white meat dishes and with flavourful fish dishes.
The average production is 7,000 bottles/year.
Numana (province of Ancona)
Fattoria Le Terrazze (type of viticulture: integrated/sustainable)
Marche IGT Pink Fluid Rosé 2016
Federico Curtaz, agronomist and wine maker of the estate: “We are very happy, this is an excellent rosato!..”
The 2016 wine is made exclusively with Montepulciano grapes.
The grapes are placed in the press for a brief cold maceration. The must is then decanted at a low temperature and fermented at 18 degrees Celsius. The wine is bottled the following spring.
The colour is a pale pink. On the nose it is delicate and fruity. In the mouth it is round and well balanced.
Suggested food matches: fresh salmon and white meat dishes (veal and poultry).
The average production is 3,000 bottles/year.
Località Tavignano, Cingoli (province of Macerata)
Tenuta di Tavignano (type of viticulture: in the conversion phase to be certified organic)
Marche Rosato IGT 2016
Giulio Piazzini, on premise wine maker of the estate: “This year we picked the grapes for the production of Rosato a bit earlier in order to preserve the acidity. We aimed at freshness. The maceration with the skins in the press is very short, as Lacrima has a high concentration of anthocyanins. We will bottle this wine a bit earlier at the end of January…”
The blend is 80% Lacrima and 20% Sangiovese. After a brief maceration with the skins in the press, the alcoholic fermentation takes place in steel for 14 days with temperature control at 17 -18 degrees Celsius. With this type of fermentation the aroma and the fruit of Lacrima are enhanced. The wine matures in steel. The colour is a light cherry red. Elegant and delicate notes of red geranium, raspberry and cherry on the nose. In the mouth it has a good acidity, it is supple, flavourful and well balanced.
Drink this wine with salame and cured meat, pasta and rice dishes with fish or with tomato sauce.
The average production is 3,000 bottles/year.
Pergola (province of Pesaro Urbino)
Fattoria Villa Ligi (type of viticulture: in the conversion phase to be certified organic)
Pergola Rosato Fiori DOC 2016
Stefano Tonelli owner of the estate: “2016 was a good vintage for rosato. Our rosato has a unique personality and it is clearly recognizable among other rosati because of the grape variety it is made from (Vernaccia Rossa di Pergola – Aleatico clone)…”
This wine is made exclusively with Vernaccia rossa di Pergola (Aleatico clone).
Manual harvest with selection of clusters at the beginning of September. Vine training system: guyot. Vineyard density: 2,500 vines/hectare - 2,800 vines/hectare
Destemming and crushing of the grapes, cold soak maceration for 12 hours at 6°C and separation of the drained must by gentle membrane pressing, static clarification of the must and temperature controlled fermentation at 16°C for 15-20 days in stainless steel tank followed by a 4 months of aging in the same tank, plus 2 months of finishing in the bottle.
The colour is a rose petal pink. The nose is floral, with delicate musk, rich raspberry and rose hip notes. In the mouth it is fresh, flavourful and well balanced.
Suggested food matches: meat hors d'oeuvres, refined dishes with truffles or mushrooms, with fish stew; perfect with egg noodles and a St. George's mushroom sauce.
The average production is 4,000 bottles.
Canale d’Alba (province of Cuneo)
Azienda Agricola Malabaila (type of viticulture: environmental low impact)
Langhe Rosato DOC 2016
Alfredo Falletti agronomist and oenologist of the estate: “The 2016 rosato is in line with the rosati of the past vintages which were of an excellent quality. The aroma is intense and fruity…..The style of this rosato is similar to the rosé wines of southern France…..”
This rosato is made exclusively with Nebbiolo. The Nebbiolo grapes are harvested by hand and placed in boxes about a week before the other Nebbioli. The grapes are immediately taken to the cellar. After a brief maceration with the skins (at 17-18 degrees Celsius for 24 hours), the must ferments with temperature control (17-18 degrees Celsius) in steel. The colour is a light onion peel pink in the style of the French rosé wines, the nose is enticing and fruity, it is delicate with a good structure in the mouth. Match with hors d’oeuvres, delicate pasta and rice dishes, its good acidity makes it perfect with dishes of “fatty” fish such as tuna or salmon.
The average production is 6,000 bottles/year.
Lessona (province of Biella)
Tenute Sella (type of viticulture: integrated/sustainable)
Coste della Sesia Rosato Majoli DOC 2016
Paolo Benassi oenologist of the estate:”…2016 is a vintage of great balance and with a lot of potential. We picked the grapes for rosato a bit later on the 4th of October as the weather was good….”
This rosato is made exclusively with Nebbiolo. Destemming and crushing of the clusters. 95% of the mass: soft pressing, 36 hours of prefermentation cold maceration with the skins (4 degrees Celsius). 5% of the mass is from a saignée of the best Nebbiolo must of Bramaterra. The total mass ferments for 20 days at 18 degrees Celsius. The wine then matures for 6 months in steel vats. The colour is dark pink. Intense, fruity, evident berry and raspberry notes on the nose. In the mouth it is fresh, made lively by a good acidity, long finish.
Perfect as an aperitif, match with hors d’oeuvres, vegetable dishes, delicate pasta and rice dishes.
The average production is 4,900 bottles/year.
Ugento (province of Lecce)
Masserie Pizari (type of viticulture: integrated/sustainable)
Salento Rosato Negroamaro IGT Masserie Pizari 2016
Andrea Boaretti oenologist of the estate: “ we picked the grapes for rosato right before the rains of mid September so that this wine is extremely fresh, with an intense colour and aroma”.
This Rosato is 100% Negroamaro. This wine is not a saignée, as it was for a few vintages, but it is vinified on its own. After the harvest a brief maceration with the skins of approximately 6 hours was carried out. The alcoholic fermentation took place at a low temperature, 16-17 degrees Celsius, in steel. The wine then rests on the lees in steel. This Rosato will be bottled at the end of February 2017. The colour is an intense pink, fresh fruity notes of pomegranate on the nose, in the mouth it is very fresh and well balanced. Drink this wine with fish, shellfish, vegetable dishes or enjoy it as an aperitif.
The average production is 12,000 bottles/year.
Randazzo (province of Catania)
Tenuta delle Terre Nere (type of viticulture: certified organic)
Etna Rosato DOC 2016
Marco de Grazia: “…Our Rosato changes much less from one vintage to the other in comparison to our red and white wines, the quality tends to remain very balanced… It is bright and vibrant, but never superficial. The joy it delivers has sophistication. I’ve found out that it ages beautifully. Not that there is any reason to age it. But when it does, the complexity is quite unexpected and remarkable in a rosé. Fish, poultry, soups, pasta, prosciutto and cantaloupe, figs and salame, bread and olives and cheese. You name it….our Rosato will enhance it”. The wine is made with the young vines of Nerello Mascalese of all the vineyards of the estate. Overnight maceration followed by soft pressing of the clusters, debourbage and a long cold temperature fermentation on the fine lees. The must is decanted at a low temperature. Its colour is parure d'oignon, the nose is typically floral, combined with a sinewy austerity. On the palate it is both soft and salty, with a slender and fragrant body.
The average production is 20,000 bottles/year.
Carmignano (Province of Prato)
Fattoria Ambra (type of viticulture: in the conversion phase to certified organic)
Barco Reale di Carmignano Rosato DOC 2016
Beppe Rigoli owner of the estate: “2016 is an excellent vintage for our rosato: it has beautiful colour, it is fresh, sapid and very pleasant to drink!”
This wine, formerly “Rosato di Carmignano DOC”, is now “Barco Reale di Carmignano Rosato DOC” following a request of the European Commission. This is a traditional wine of Carmignano, also called “Vin Ruspo” which means “stolen wine”. In fact, in the old days, the farm workers would steal some of the must that had only briefly been in contact with the skins and they would vinify it in demi-johns. The blend is 80% Sangiovese, 10% Canaiolo and 10% Cabernet Franc.
The 2016 Rosato was made from the younger vines of the Santa Cristina in Pilli cru and the grapes were harvested at the beginning of September. This rosato is not a saignée (made with run off must of the red Carmignano wines), but it is vinified on its own in steel. Cold maceration with the skins is carried out on 50% of the mass for 4-5 hours after which the must is racked off. The rest of the mass is the run off must after the clusters are pressed. The must is blended and decanted at a low temperature. The alcoholic fermentation is then carried out with temperature control at 16 degrees Celsius. The colour is a light and bright cherry red, the nose is fruity with cherry and raspberry notes, in the mouth it is fresh, sapid, persistent, the fruity notes return in the aftertaste. Due to the acidity, this wine is perfect with various types of salame and cured meat, with pizza or with hors d’oeuvres. It is also an excellent aperitif.
The average production is 8,000 bottles/year.
Vagliagli (province of Siena)
Dievole (type of viticulture: in the conversion phase to be certified organic)
Le Due Arbie IGT Toscana 2016
Giovanni Alberio, on premise oenologist of Dievole: “The 2016 vintage, as the 2015 vintage, is excellent!”
This rosato is exclusively made with Sangiovese.
The grapes are picked early, at the beginning of September. The clusters are destemmed, cooled down and placed in the press. The contact with the skins is extremely brief: only three quarters of an hour. After pressing the must is cooled and left to decant in steel for two days. The lees are extracted and the must ferments at 17-18 degrees Celsius with indigenous yeast. The fermentation lasts till mid December. This type of fermentation maintains the aroma. The wine will then be filtered and bottled in mid January.
The citrusy and white-fruit notes make it a perfect wine for moments of relaxation. Drink it with appetizers, fish, light pasta and rice dishes.
Average production: 50,000 bottles/year.
Custoza (Sommacampagna, province of Verona)
Azienda Agricola Cavalchina (type of viticulture: integrated/sustainable)
Bardolino Chiaretto DOC 2016
The blend is 55% Corvina, 35% Rondinella and 10% Molinara (varieties that are typical of the province of Verona).
This is a traditional wine of the area and it originally was a by-product of Bardolino rosso. It was made with the runoff must after a brief maceration with the skins. The remaining part was used to enhance the body and the structure of the Bardolino rosso, consequently Chiaretto was not given the attention it needed. The harvest time was planned for red wines in order to ensure a low acidity in the grapes (not ideal for rosè wines). It was also impossible to clarify the wine before the fermentation.
Bardolino Rosato is now made separately so to enhance its characteristics.
The clusters are picked two weeks before the grapes used for the production of red wine. This wine is vinified and matured in steel. Brief maceration with the skins for 12/24 hours at 8/10 degrees Celsius. Clarification of the must. Fermentation for 15/18 days at 18 degrees Celsius. The malolactic fermentation is avoided and the wine is left on the lees until it is bottled. The colour is a light pink, the nose is floral and fruity with notes of golden delicious apples. In the mouth it is sapid, the aromatics come back in the aftertaste. It is a fresh and lively wine, it is an excellent aperitif and an ideal match for light summer dishes, fish dishes, salame, cured meats and truffle.
The average production is 70,000 bottles/year.