Structure
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: cherry, ripe marasca
Palate: cherry, red fruit
Picked in the second half of September and given 18 to 24 hours on the skins at 12 to 15 degrees. The estate describes a deep cerasa pink, fragrant cherry and ripe marasca, and a velvety, broad palate with notable body.
What it pairs with
-
Grilled swordfish
The wine's body suits firm-fleshed fish that would flatten a lighter rosato. -
Cured Abruzzese salumi
Cherry fruit and freshness cut through fat-marbled ventricina. -
Vegetable-stuffed peppers
A broad, velvety rosato carries baked vegetables and olive oil.
Facts
- Producer
- Chiusa Grande · visiting guide
- Grapes
- Montepulciano (100%)
- Classification
- Cerasuolo d'Abruzzo DOC Superiore
- Oak
- No oak, three months on the fine lees in steel
Frequently asked about Cerasuolo DNA D'Eusanio
How long are the skins left in?
Between 18 and 24 hours at 12 to 15 degrees. The free-run juice is then settled and fermented clear at about 18 degrees.
What does it taste like?
Chiusa Grande describes a deep cerasa pink, a fragrant, fresh and intense nose of cherry and ripe marasca, and a velvety, harmonious palate with notable body and persistence.
How long does it rest before bottling?
About three months on the fine lees, then racking and storage at around 12 degrees until bottling, following the organic winemaking rules throughout.