Rosati by the Glass
Rosabella, G.D. Vajra
Producer: G.D. Vajra
Grapes: Nebbiolo, Barbera, Dolcetto
Region: Piemonte
Vintage: 2024
The Vajras, one of the first families of the Barolo region of the Langhe, approach their production of Rosato with the same seriousness and meticulousness as they do their iconic reds. At this exalted address, Rose is far more than the afterthought it is at so many other places. The Vajra Vino Rosato, named Rosabella, after their Bella Mama Rosa, is made with a lighter touch by bleeding tanks of primarily organically-farmed, younger vine Nebbiolo, but also Dolcetto and Barbera, and fermenting that juice separately. Kept cool throughout the process to preserve its freshness and vibrancy, this is a delicate and charming dry rose. Not a ‘big’ pink in any sense of the word, it’s particularly fragrant with tart cherry, cherry pit, red raspberry, rhubarb and a hint of wild strawberry, the finish is pure mineral with a nice bit of linger at the end.
Canaiuolo Montenidoli Rosato
Producer: Montenidoli
Grape: Canaiolo
Region: Toscana
Vintage: 2024
100% Canaiolo (a traditional blending partner for Sangiovese) that is floral, soft, and supremely elegant, from an icon of the Tuscan wine scene. Elisabetta describes her Canaiuolo Rosato as having the power of a red wine and the finesse and cut of a white wine. Estate grown grapes, hand harvested, indigenous yeast fermented, with low sulfur vinification and aging in stainless steel. The bouquet opens with raspberries and violets, progressing to orange blossoms and citrus. On the palate it is full, very dry, with crisp, modulated acidity. The finish is long, salted, mineral.
Cerasuolo d'Abruzzo, Rosa-ae Torre dei Beati
Producer: Torre dei Beati
Grape: Montepulciano
Region: Abruzzo
Vintage: 2024
The Torre dei Beati estate is certified organic, not so common in this part of Italy, and a combination of elevation and clay-limestone soils ensure delicacy and elegance. Winemaker Fausto Albanesi’s goal is to produce classic, gastronomic wines with a real sense of place. Careful farming, limited yields, and working minimally in the cellar achieve just that.
Produced with Montepulciano grapes, the Rosa-ae is made with a trio of techniques: saignée, blanc de noir, and maceration, all blended into one dynamic wine. Following fermentation at controlled temperature, it is left to mature in steel. The color is bright red, enriched with violet hues. This rosato is minerally and bright, with mouthwatering freshness and flavors of raspberry, red cherries and sweet herbs.