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Structure
Drinking window
Best 1 to 3 years from vintage.
vintage1 yrs3 yrs8 yrs
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, redcurrant, dog rose
Palate: fresh sapid fruit, balanced close
Pale bright pink, fruity and floral with cherry, redcurrant and dog rose, then fresh, sapid and elegant with a pleasant balance, made from a short press maceration and a cool eight-day fermentation.
What it pairs with
-
Prosciutto and melon
A dry rosato at this weight is the classic Italian summer plate. -
Grilled prawns
The saline, fresh finish handles shellfish. -
Tomato and mozzarella salad
Cherry and redcurrant notes match ripe tomato.
History
Nicolis presents Rosa di Anto as the expression of Molinara, the pale Veronese variety that adds acidity, sapidity and a distinctive bitter edge to Valpolicella blends and is rarely bottled on its own.
Facts
- Producer
- Nicolis · visiting guide
- Grapes
- Molinara
- Classification
- Rosato Verona IGT
- Oak
- Four months in steel and one month in bottle, no wood
- Price
- €11-17 at retail
- Drinking window
- 1-3 from vintage
Frequently asked about Nicolis Rosa di Anto Rosato Verona
What does Nicolis Rosa di Anto taste like?
The estate reports a pale bright pink colour, a fruity and floral nose with notes of cherry, redcurrant and dog rose, and a fresh, sapid and elegant taste with a pleasant balance.
How is Rosa di Anto made?
A short maceration in the press, fermentation in steel at low temperature for about eight days, four months of maturation in steel and one month in bottle.
Which grape is Rosa di Anto made from?
Molinara, the pale Veronese variety that Nicolis describes as contributing acidity, sapidity and an unmistakable bitter note.
Tags
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