June 21 is the day of the summer solstice: The longest day and the shortest night of the year! So it is official and official: It is summer! And what would go better with such an important event than a cool glass of Rosato? I would think: Niente! How fitting that the fresh Rosati have just arrived at my place!
Summer solstice: The longest day, the shortest night & a cool glass of Rosato!
Rosé, Rosado or Rosato – whatever the pink wines from all over the world are called – one thing is for sure: Rosa is very trendy! What a luck that just in time for the summer solstice, i.e. the beginning of summer, the fresh Rosati vintage 2018 of all “my” winemakers arrived at my house! After all, six of “my” winegrowers already have a Rosato in their assortment:
Since the 2017 vintage, the Azienda Agricola Il Palagio di Panzano has also produced a Rosato. It is pressed from 100 percent Sangiovese grapes, which come from a southern exposure in the Conca d’Oro, the Golden Valley. The aroma of sweet cherries and red berries with a hint of white flowers makes you want summer. And the name Aldemara? Monia Piccini, owner of Il Palagio, has dedicated this wine to her grandmother Aldemara – her “nonna” is also visible on the label.
The Rosato of Le Cinciole is also a 100% pink Sangiovese summer delight. Immediately after the harvest, the grapes are vinified according to the “white wine method”: After only 12 hours of mash contact, the must is further processed. Fermentation and maturation take place in stainless steel tanks. In the spring following the harvest, the Rosato is finally bottled as the moon is waning. Just in time before the summer starts! This Rosato is a very special pleasure to drink, as evidenced by the very high rating of 91 out of 100 possible points for a Rosato by the American wine critic Antonio Galloni on his wine platform vinous, and by the fact that Le Cincole’s Rosato is also listed in the Slow Food Guide “I migliori 100 vini rosa d’Italia”.
Le Fonti’s Rosato is made from 70% Sangiovese and 30% Merlot, and is particularly striking for its strong rosé colour and extreme fruitiness. He gets this through the so-called “Saignée method”: “Saigner” means “to bleed” in French, “saignée” means “to bleed.” In other words, in the course of red wine production the mash is “veined”. 10 to 20 percent of the must is drawn off without prior pressing. After two to three weeks of further fermentation, the Rosato is left to mature in stainless steel tanks for another two to three months before being bottled in the spring.
With its delicate salmon pink, the Primavera clearly whets the appetite for the warm season, for sunshine, for spring. After all, Primavera also means spring. And the Rosato of Poggio al Sole tastes exactly the same: fruity, fresh with a floral touch and soft tannins that make the palate tingle pleasantly. And by the way: This Rosato is also a hundred percent Sangiovese.
The Rosato Toscana IGT from Rocca di Montegrossi is a genuine Chianti Classico wine: it is made entirely from the autochthonous Sangiovese grape variety, with a salmon and cherry colour between the colours of Marco Ricasoli’s Rosato in the glass. In the nose he bewitches with a true fruit basket: from strawberries and raspberries to cherries, peaches, pink grapefruits, rhubarb and lychee. Drunk well chilled, it is fresh, juicy, palatable, with many fruity aromas also on the palate. This explosion of aromas was also recently awarded 91 out of 100 points by wine critic Antonio Galloni on his wine plate vinous!
The Rosato of the Fattoria di Rignana is the wine that embodies the motto: “Viva la vita! Because this wine is fresh, lively and light. With a wonderfully fruity aroma without being sweet – with a fruity touch of raspberries, strawberries, and cherries. The Rignana Rosato is also made from 100 percent Sangiovese grapes. By the way: This maxi drinking pleasure is also available in the maxi format in the 1.5 litre magnum bottle.
That doesn’t really leave me much more to say. Except perhaps that you should always enjoy a Rosato well chilled. Then it is perfect as an aperitif. But it is also an excellent accompaniment to food – for example, to dishes with cream cheese or smoked fish. And of course, a bottle of Rosato can also be enjoyed just like that: for example, to toast the longest day of the year and the beginning of summer with friends. Well then: Hello summer! Hi, Rosato! And “salute”!