This presented an opportunity to venture into Rosato or Rosati from the Italian perspective. In the US we are usually exposed to 4-6 varietals used in the production of Rosé we drink. Italy has a completely different spin on it. In sharp contrast to their French counterparts, there are hundreds of varietals used in Italy to produces wine.
We tasted nine different wines from Cerasuolo di Abruzzo one of the most historic in the group, to Iripinia Rosato. Cerasuolo di Abruzzo from Cataldi Madonna transcends the run of the mill sipping rosés to a more robust and sophisticated rosé. Red fruit, lavender, and hints of herbs highlight the dark ruby pink wine. The area this wine grows is known as “the oven of Abruzzo” and is located 380 meters above sea level.
Next up was the panel for Barolo, Barbaresco and Their Crus led by Ian D’Agata, Scientific Director Vinitaly International Academy– Verona, Italy. Setting the stage for the seminar, D’Agata notes that Barolo & Barbaresco, hailing from cool climates which are more vintage dependent, were never single vineyard wines. Cru, in contrast, have been single vineyard since 1961 peaking in the 1980’s.
Wine cousins? Barolo and Barbaresco are just like Margaux and Burgundy, made in viticulture areas that have different townships. Barolos are known for higher tannins which could be part of the reason they are required to be in barrel the better part of three years. Barbaresco on the other hand, two years. Both regions reside in Northwestern Italy’s famous Piedmont (Piemonte) region.
Nebbiolo, the grapes used to make Barolo & Barbaresco is highly ageable. If you’re drinking an older vintage you may notice the color is lighter. That is because Nebbiolo’s oxidize faster than other grapes. It doesn’t affect the quality of the wine.