Colli Aprutini Rosato

Colli Aprutini Rosato 2024

Region: Abruzzo, Italy

Grape: Montepulciano

Category: Rose

The concentrated flavor of fully ripe grapes, a dense rosé like red wineBecause fully ripe Montepulciano, from which pigments are extracted in depth, is used, it has the appearance of a light red wine. Aromas of raspberry, pomegranate, wild strawberry, marjoram, and Cointreau.  
Even though it is a rosato, the fruitiness is rich. Within the broken fruit flavors, natural sweetness and saltiness coexist.  

Fermentation occurs naturally in stainless steel tanks using only the juice without maceration, and it is aged in cement tanks for 2–3 months. A very small amount of SO₂ is added before fermentation.

[Producer information]

Founded in 2003, Rasic is a small family-run winery located in Controguerra, Teramo province, Abruzzo, with just 3 hectares of vineyards.
The two brothers, Emanuele and Piero, are the owners of the family, and they work in the fields and make the wine themselves. Their fields are located 10km from the Adriatic Sea, at an altitude of about 230m, and they say that the wind from the sea reaches the mountains, making the area rich in nature.

The grape cultivation method is Cordone Speronato.
The soil is mainly clayey with a little limestone mixed in. This is a field that tends to produce grapes with a strong body. At first, Rasic outsourced winemaking to an enologo, who used selected yeast and added a lot of So2. Emanuele had no particular complaints about the wines made by the enologo, and he himself had no knowledge of winemaking. However, one day, a Belgian guest told him that drinking Rasic's wine gave him a headache. He consulted the enologo about this, but the enologo would not listen, and he began to distrust him. Emanuele felt that he needed to understand wine better, so he went to wine events held around the country with his brother Piero to study.

At that time, he encountered a wine from a certain producer in Parma and was impressed by its natural taste. When he consulted the producer about their wine, the producer pointed out the amount of SO2. After receiving advice from a natural wine maker for the first time, Emanuele decided to terminate his contract with the enologo and start brewing himself. After this incident, Emanuele began to study oenology desperately. He learned oenology from a producer in Parma, actively participated in seminars by other natural wine makers, and in 2012 began fermenting with natural yeast and making wine with reduced SO2 addition. Regarding cultivation, he knocked on the door of a producer in Piedmont and learned about the use of natural green manure (grape branches dropped by pruning). Currently, only the minimum amount of copper and sulfur is used to prevent powdery mildew.

The vines are 12 years old, and the grapes are Cordonesperonato and Guyot. Clay soil. Harvested in September. Fermented with natural yeast in stainless steel tanks, and fermented with three varieties. Maceration for four days. Aged in stainless steel for about 10 months, then bottled unfiltered. Almost no SO2 added. The producer recommends stirring the sediment at the bottom of the bottle before opening. A maceration type Abruzzo Bianco that can be enjoyed casually.