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Cerasuolo d'Abruzzo 2006 Valentini
Cerasuolo d'Abruzzo 2006 is a natural rosé wine produced by Valentini.
This legendary Abruzzo rosé wine is produced from Montepulciano in purity vinified in rosé according to natural methods, as less invasive as possible. The founder Edoardo Valentini was able to transmit to his son Francesco, who today leads the reins of the company together with his wife Elena and his son Gabriele, the passion for the quality of an authentic wine, which speaks of the territory because the actions in the vineyard and cellar are minimal, fermentation takes place only with the use of indigenous yeasts, without temperature control or filtration.The result of this work is that each wine from the Valentini winery is unique, each vintage has something new to tell.
Cerasuolo d'Abruzzo 2006 takes its name from the type of color: it is an intense and bright pink that recalls the color of cherry, but it is interesting to know that Valentini's rosé wines do not undergo any maceration on the skins, because as Francesco Paolo Valentini states : "if there was maceration, the wines would lose their fruity and floral typicality, taking on organoleptic characteristics more similar to reds". In order to guarantee the color, we work in the vineyard where we try to create the thickest cuticle of the grape in order to concentrate the coloring substances. The peel is then separated from the liquid part, placed in a press where it is gently pressed, the liquid obtained will then be mixed with the must. The fruity aromas immediately invade the nose with lively notes of raspberry, black currant, chestnut and undergrowth accompanied by elegant mineral notes. The sip is fresh and full-bodied, the fruit and minerality combine harmoniously for a balanced and elegant wine with a very long aromatic persistence.
It goes well with meat-based first courses, white meat second courses.
DENOMINATION: Cerasuolo d'Abruzzo DOC
REGION: Abruzzo (Italy)
GRAPES: 100% Montepulciano
VINIFICATION: no maceration on the skins, they are separated from the liquid part, pressed the liquid that comes out is mixed with the must. spontaneous fermentation in large old oak barrels without temperature control or filtering. Aging of 12 months in cask and then in bottle for 1-2 years.
