13 Mar 2015

This is the best time all-year for tasting them as best we can.
I’m talking about rosè wines, a mixed blessing  of Italian enology.
They represent a small market share and they are considered, in an unfair manner,  “second class” wine, although they belong to our local tradition.
They have always been present in Italian tables, from the rosè wines of Salento made by Negramaro grapes to the Cerasuoli d’Abruzzo wines made by Montepulciano grapes.
At the beginning of the summer, the rosè wines, with their coral red hues, so rosy and cherry-colored, “cerasa” as said in local dialect of Abruzzo from which the name “Cerasuolo”, with their soft smell and their high freshness on the palate, can easily combined with your light summer dinner.

Few days ago at Osteria degli Ulivi in Montorio al Vomano (TE),  a nice restaurant located in Abruzzo, I had the opportunity of tasting a rosè wine recommended by the Patron. It wasn’t, as we could have expected, a Cerasuolo D’Abruzzo but a Lacrima di Morro d’Alba (Ancona, Marche) by Azienda Gianluca Bartolucci (Marche is very close to Abruzzo).
If you didn’t know, Lacrima di Morro D’Alba is a native grape variety from Marche from which they get a red wine, rose-scented, characterized by red fruits jam aroma, by soft and smoothed tannins and which can pair the fish bouillon typical of Fano (on Adriatic Coast) better than any other wine.
This rosè wine, made from Lacrima grapes in purity and obtained after a short contact between must and skins, has rose and blueberry notes, it is quite fresh, fulfilling  and persistent in the mouth and it is best accompanied with a chicken galantine, suitable for supporting white meat plates, especially rabbit meat, fish courses with tomatoes and anchovies cupcake.
On a scale from 1 to 5, I would assign 4 to this rosè wine with a good quality/price ratio, while you can buy at the winery for a price not higher than 7 euro.
Try it!

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