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: wild strawberry, orange peel, wet stone
Palate: red fruit, salinity, minerality
A rosato of red-wine proportions. WineMag found the 2016 coral pink and deep, opening slowly on wild strawberry and orange peel over wet stone, then round on the palate with amalgamated salinity and a long mineral close.
What it pairs with
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Chitarrina teramana with lamb ragu
The wine has red-wine structure and freshness enough for Abruzzo's egg pasta in meat sauce. -
Fried Adriatic paranza
Salinity and acidity cut the fry while the strawberry fruit stays in play. -
Scapece alla vastese
Vinegar-cured fish needs a rosato with grip, and this one carries tannin from cask ageing.
Facts
- Producer
- Valentini · visiting guide
- Grapes
- Montepulciano (100%)
- Classification
- Cerasuolo d'Abruzzo DOC
- Oak
- Spontaneous fermentation in 35 hl oak casks, 12 months in cask, then at least a year in bottle
Frequently asked about Valentini Cerasuolo d'Abruzzo
Is Cerasuolo d'Abruzzo a rose wine?
Yes. Cerasuolo d'Abruzzo has been a rosato DOC in its own right since 2010, made from Montepulciano with brief skin contact. It is not a by-product of red winemaking.
What does Valentini Cerasuolo taste like?
WineMag described the 2016 as coral pink with wild strawberry, orange peel and wet stone, round on entry, with salinity and minerality fully amalgamated and a long mineral finish.
How is it made?
Fermentation is spontaneous in 35 hectolitre oak casks without temperature control or filtration. The wine stays 12 months in cask and then at least another year in bottle.