Interesting and mouth watering sparkling wines and Rosati released in 2016
We would like to give you some information on the sparkling and Rosato wines of our portfolio that will be released in 2016. The wines are all of the 2015 vintage that, as you know, was exceptional in Italy. For further information you can also read our harvest reports:
Sorrento Paeninsula (province of Naples)
Vini Iovine (type of viticulture: integrated/sustainable)
The following wines are made from vineyards standing in Gragnano and Lettere, two subzones of the Penisola Sorrentina DOC appellation in the province of Naples.
Both these zones have a very particular microclimate: the zone of Gragnano is high, the altitude is 400 meters above sea level, it is a natural conch protected by the sea breezes and the Faito mountain creates a wide day-night temperature range which favours aromatics and fruitiness in the wines. The zone of Lettere stands right above the plain of Pompei and it is subject to the sea winds and breezes, the day-night temperature range is narrower and the wines are sapid.
Another unique feature is that the vines (the varietals here are Piedirosso, Aglianico and Sciascinoso, also known as Olivella due to the olive shape of the berries) are ungrafted and therefore exclusively Vitis Vinifera Europea, as phylloxera does not survive in the soils which are made up of volcanic deposits from eruptions of the Vesuvius. The average age of the plants is 50 years old. The Sciascinoso grape variety favours the second fermentation.
These are the traditional wines of the Neapolitans.
“2015 was a fantastic vintage for the Gragnano and Lettere wines! We now use a new system for fermentation/extraction (with special stainless steel vinification tanks). The alcoholic fermentation takes less time and the extraction process is more intense. Consequently all our Gragnano and Lettere wines have an intense colour and the body and aroma are enhanced. They are full in the mouth and supple. Due to the vintage the alcohol strength is slightly higher than the previous vintage. The base wine of Terra del Gragnano, before the second fermentation in the bottle, was extremely interesting….Gragnano wines are habit-forming!...”
Pimonte and Gragnano (province of Naples)
Penisola Sorrentina Rosso Gragnano DOC 2015
The blend is 60% Piedirosso, 30% Aglianico, 10% Sciascinoso. The vineyards stand on terraces at 200-450 meters above sea level. It is vinified in steel and the second long fermentation takes place in autoclave. Its colour is ruby red tending to dark red, the nose is elegant with red berry notes, in the mouth it is fresh, flavourful and fruity.
The average production is 150,000 bottles/year.
Lettere and Casola (province of Naples)
Penisola Sorrentina Rosso Lettere DOC 2015
The vineyards stand on terraces at 200-350 meters above sea level, in the area of the small town of Lettere among chestnut and walnut trees right above the plane of Pompei. The blend is 40% Aglianico, 40% Piedirosso and 10% Sciascinoso. It is vinified in steel and the second long fermentation takes place in autoclave. The colour is a deep ruby red, the nose is intense, winey, the flavour is fresh, spicy with a very pleasant smoky aftertaste. It is better cold at cellar temperature.
The average production is 50,000 bottles/year.
Pimonte and Gragnano (province of Naples)
Penisola Sorrentina Rosso Gragnano DOC Terra del Gragnano 2015
The vineyards stand on terraces at 400 meters above sea level within the commune of Pimonte. There is a particularly wide day/night temperature range in this zone. The blend is 50% Piedirosso, 40% Aglianico and 10% Sciascinoso. This wine is vinified in steel and the second fermentation takes place in the bottle. The colour is an intense ruby red tending to dark red, the foam is exuberant, notes of violets and underbrush berries on the nose. In the mouth it is extremely pleasant, supple and elegant.
The average production is 15,000 bottles/year.
Food matches: these three wines are a perfect match with pizza, pasta di Gragnano (a very famous and ancient type of pasta made in the town of Gragnano near Naples) and with vegetable and fish dishes.
Poderi Fiorini (type of viticulture: in the conversion phase to certified organic)
“The 2015 vintage is very, very good” Alberto Fiorini, owner of the estate together with his sister Cristina tells us. “ The wines are ample, complex, with an excellent aroma and they are full in the mouth. The alcohol strength is slightly higher. This year we carried out a sort of “short traditional method” on the Lambrusco “Terre al Sole”: the wine refermented in the bottle with degorgement..”
The vinification method at the estate is utilised only by a few other producers. For the reds, pre-fermentative cold delestage is carried out: the clusters are crushed and the must is pumped into steel vessels with temperature control, once a day 50% of the liquid is pumped into vats and kept at 4-5 degrees Celsius for 6-7 hours, after which the must is pumped back into the vessels with the skins. In this way freshness, fragrance and aroma are perfectly preserved. The must is then racked off in order to separate the liquid from the skins and kept at 0 degrees Celsius. The vinification process continues in autoclave (long Charmat method that favours the forming of a fine and persistent “perlage”) where the alcoholic fermentation takes place together with the “prise de mousse” for approximately 60 days.
Castelvetro and Savignano sul Panaro (province of Modena)
Lambrusco Grasparossa di Castelvetro DOP "Becco Rosso" 2015
The vineyards were planted in 1986. This wine is made with 100% Lambrusco Grasparossa di Castelvetro. The colour is ruby red with intense purple reflections. There are evident violet and floral notes on the nose, it is opulent and elegant in the mouth. Match this wine with stuffed pasta, such as tortellini or ravioli, or with pizza.
The average production is 80,000 bottles/year.
Bomporto and Sozzigalli (province of Modena)
Lambrusco di Sorbara DOP "Corte Degli Attimi" 2015
The vineyards were planted in 1991. This wine is made with 100% Lambrusco di Sorbara. The colour is a light ruby red, the foam is bright red. The nose is very persistent, with intense violet notes. In the mouth it is dry, rich, full, the violet notes are also present on the palate. Its pleasant acidity, which is typical of the Lambrusco di Sorbara, make it a perfect match with salame and with cured meats or simply drink it as an aperitif.
The average production is 30,000 bottles/year.
Castelvetro and Savignano sul Panaro (province of Modena)
Lambrusco Grasparossa di Castelvetro DOP "Terre al Sole" 2015
The vineyards were planted in 1987. This wine is made exclusively with Lambrusco Grasparossa di Castelvetro. As mentioned above, starting from this vintage, the wine is refermented in the bottle with degorgement. The colour is an intense ruby red with purple reflections, the nose is elegant, winey, voluptuous, floral, it is elegant in the mouth. Match this wine with lasagne, salame and with medium seasoned cheese.
The average production is 15,000 bottles.
Additional food matches for these Lambruschi: Parma ham, Italian cured meats, Parmesan cheese aged for 12 months, fried chicken.
Canale d’Alba (province of Cuneo)
Azienda Agricola Malabaila (type of viticulture: environmental low impact)
Langhe Rosato DOC 2015
“The 2015 Rosato has a bit more structure, in comparison to 2014 where the main feature was freshness, it is supple, round and full in the mouth” Alfredo Falletti, agronomist and oenologist of the estate tells us.
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.
Carmignano (Province of Prato)
Fattoria Ambra (type of viticulture: in the conversion phase to certified organic)
Barco Reale di Carmignano Rosato DOC 2015
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 2015 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 then blended and decanted at a low temperature. The alcoholic fermentation is then carried out with temperature control at 16 degrees Celsius. The colour is 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.
Montalcino (Province of Siena)
Azienda Gianni Brunelli - Le Chiuse di Sotto (type of viticulture: sustainable/integrated)
Rosato IGT Toscana 2015
“2015 is a fabulous vintage!” Laura Brunelli, owner of the estate, tells us. This wine is 100% Sangiovese and it is a selection over 4 hectares. This rosato is produced from the vineyards standing in the Podernovone estate. The grapes were harvested on the 20th of September 2015. This wine started being made in order to enlarge the range of products, but also in order to make the final yield of the Sangiovese grapes lower still, so that the grapes for the production of Brunello could reach a perfect ripeness. This Rosato is vinified on its own (it is not a saignée) in steel vats. Pre-fermentation cold maceration with the skins is carried out for 12 hours. It matures in steel.
The colour is a bright pink. Cherry, white peach and fresh fruit on the nose. It is dry and very fruity in the mouth. Drink it with appetizers, fish, light pasta and rice dishes.
The average production is 700 bottles/year.
Custoza (Sommacampagna, province of Verona)
Azienda Agricola Cavalchina (type of viticulture: integrated/sustainable)
Bardolino Chiaretto DOC 2015
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 originally it 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.
Civitanova Marche (province of Macerata)
Azienda Agricola Boccadigabbia (type of viticulture: integrated/sustainable)
Marche Rosato IGT Roséo 2015
The 2015 harvest was excellent in Civitanova Marche. “....in the last 30 years I have never seen such healthy grapes!” Elvio Alessandri, owner of the estate, told us.
The blend of Roséo 2015 is 100% Pinot Noir. The grapes were harvested in August. After a cold maceration with the skins for 18 hours, the wine was vinified in steel with temperature control. The wine is a light rose colour. The nose is elegant, fruity with cherry, raspberry and plum 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 2015
This wine was released for the first time with the 2014 vintage and it is exclusively made with Syrah.
The harvest, carried out by hand, took place on the 28th of August 2015 and was bottled on the 2nd of February 2016.
The grapes are placed in the press for a brief cold maceration. The must is then decanted at low temperature and fermented at 18 degrees Celsius. The wine is bottled the following spring.
The colour is a pale pink. A delicate fragrance of red currants. In the mouth it is round and well balanced. Hints of pomegranate.
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 IGP 2015
2015 is an excellent vintage for Rosato in this area.
The blend changes from one vintage to another and the blend of 2015 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 16-17 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
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 hips 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.
Tocco di Casauria (province of Pescara)
Azienda Agricola Filomusi Guelfi (type of viticulture: integrated/sustainable)
Cerasuolo d’Abruzzo Superiore DOC 2015
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 and the harvest for this wine took place during the first week of October in 2015. 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. Cherry rose colour (hence the name, in fact “cerasa” means cherry) with cyclamen colour nuances. “Cerasuolo cannot be of a light pink colour, it must have a ripe cherry colour”. Lorenzo Filomusi tells us. “The 2015 vintage is fresh, supported by a good structure, the dry extract is 24 grams litre which is high for a cerasuolo. On the nose the classical notes of cherry and of strawberry are detectable. In the mouth it is persistent and with a slight and pleasant finish of bitter almonds, which is typical of Montepulciano grapes.”
Match this Cerasuolo with pasta dishes, risotto, vegetable soup, broth, consommè, white meat, vegetable omelettes, fish, soufflés, soft cheese.
The average production is 5,000 bottles/year.
Taburno zone (Foglianise, province of Benevento)
Cantina del Taburno (type of viticulture: integrated/sustainable)
Aglianico del Taburno Rosato DOCG “Albarosa” 2015
This Rosato has been Aglianico del Taburno DOCG since the 2013 vintage.
The blend is 90% Aglianico and 5% Sangiovese and 5% Merlot. The clusters are picked slightly early, about 10 days before the grapes for the reds are picked. 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. 2015 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 15,000 bottles/year, but in 2015 the production was 10,000 bottles.
Torre del Greco (province of Naples)
Azienda Vinicola De Angelis (type of viticulture: integrated/sustainable)
Lacrima Christi del Vesuvio Rosato DOC 2015
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 and it is bottled at the beginning of March.
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.
In 2015 the production was 16,000-18,000 bottles.
Ugento (province of Lecce)
Masserie Pizari (type of viticulture: integrated/sustainable)
Salento Rosato Negroamaro IGT Masserie Pizari 2015
“In 2015 the ripeness of the grapes was perfect as, although the temperature was high, there were a couple of rains at the end of July and this gave freshness, a beautiful colour and fresh fruity notes of pomegranate to the Rosato. The balance between alcohol and acidity is perfect….2015 is a great vintage for Rosato..” Andrea Boaretti, oenologist of the estate, tells us.
This Rosato is 100% Negroamaro and in 2015 the grapes were picked around the 22nd of September. It was quite a late harvest. 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 4 hours is carried out. The alcoholic fermentation takes place at a low temperature, 16-17 degrees Celsius, in steel. The wine then rests on the lees in steel. This Rosato was bottled at the end of February 2016. The colour is an intense pink, fresh fruity notes of pomegranate on the nose, in the mouth it is well balanced and fresh. Drink this wine with fish, shellfish, vegetable dishes or enjoy it as an aperitif.
The production in 2015 was 12,000 bottles.
Cirò Marina (province of Crotone)
Cataldo Calabretta Viticoltore (type of viticulture: certified organic)
Cataldo Calabretta, owner of the estate: “2015 is an excellent vintage. The grapes reached an optimal ripeness. The Rosati 2015 have a slightly higher alcohol strength in comparison to the Rosati 2014 and are warm. 2015 was a sunny vintage …”
Cirò Rosato DOC 2015
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 it with fish hors d’oeuvres and flavourful rice and pasta dishes.
The production in 2015 was 4,000 bottles.
Calabria Rosato Alicante IGP 2015
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. 2014 is an excellent vintage. 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. 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 2015 was 2,000 bottles.
Randazzo (province of Catania)
Tenuta delle Terre Nere (type of viticulture: certified organic)
Etna Rosato DOC 2015
2015 is an excellent vintage for the wines of Terre Nere.
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 auterity. On the palate it is both soft and salty, with a slender and fragrant body.
The average production is 20,000 bottles/year.
Passopisciaro (province of Catania)
Girolamo Russo (type of viticulture: certified organic)
This estate is not represented by Marc de Grazia Selections in the USA
Etna Rosato DOC 2015
Giuseppe Russo, owner of the estate: “2015 is an excellent vintage for all wines including Rosato, as it was a cool vintage….” This Rosato is made exclusively with Nerello Mascalese from the old vines of the San Lorenzo vineyard. The grapes were picked early (in comparison to the grapes for the production of red wines), at the beginning of October. The clusters are pressed whole, brief maceration with the skins. No malolactic. The wine matures in steel.
The colour is light pink. The nose is mineral and fruity. It is very fresh and flavourful in the mouth.
Drink this Etna Rosato with fried fish, it is perfect with fish and chips.
8,000 bottles were produced in 2015.