Deep pink, almost scarlet red. Inviting nose of strawberry in fresh cream. Well dosed acidity, delicious crunchy fruit taste, ripe and round mid-palate of light to medium body, more so than your typical rosé. 90% Sangiovese with 10% Merlot that adds an original touch of red fruit.
Savoury strawberries, raspberry jam, boysenberry fill a juicy core, bright with fruit purity and not with ripeness.
Made from the Zinfandel grape, this rosé is pale pink in colour with a lightly floral bouquet of raspberries. Medium to full-bodied, its richly extracted red cherry flavour is carried on lively acidity. It has enough weight and structure to stand up to red meat dishes.
This is a new line from a familiar name in Abruzzo's natural wine circles. At Francesco Cirelli's estate Cirelli Farms, the wines are made in amphora (illustrated by the sketched vessel on the label). Here, with this series, he purchases neighbouring organic fruit and raises it in stainless, rather than amphora, casting a different lens on his winemaking regime. The labels share the same colourful circles, but this line has the sphere standing alone, off to the side (referencing where he sources the grapes). Quince, pine nuts, lush melon, meyer lemon scent the softer palate, one that tweaks in at the sides with a lick of acidity, and finishes with a flush of southern Italian heat. Would be lovely with squashes, burrata, olive oil and salts, or any small white fishes. #glouglou.
The Pecorino grape was, until recently, relatively unknown outside its native Abruzzo region. It is rightly gaining popularity for its attractive floral, clean fruit, mineral and crisply acidic qualities. Despite the rather tacky name, this is a good example, showing delicate floral, lemon citrus and almond on the nose with citrus and green fruit flavours backed by vibrant acidity and firm mineral grip. Pairs well with seafood, especially shellfish.
Delicate floral and green fruit with a distinctive almond scent lead the way for fresh green apple flavours with nutty almond notes, lively acidity and a clean, dry finish.
Burnished Seville orange, Scottish marmalade and rasped nutmeg glide along a smooth, warming, silken palate, roughened slightly by a grip of wood on the frame. Spearmint, worn tobacco season, while a light Dutch liquorice salt lingers on the warm finish. Each sniff/sip leads to something more to contemplate. This digestif pomace-based Amaro is made in Friuli, infused with a secretive blend of herbs, spices and roots, including gentian, saffron, licorice, rhubarb, sweet and bitter orange, tamarind, quassia bark, cinchona bark, and galangal root.