Description
Still organic rosé from Abruzzo, 13% ABV, produced by La Valentina. Cerasuolo d'Abruzzo DOC, 2024 vintage. A rosé that embodies the soul of the region, with careful grape selection and a winemaking process that enhances its freshness and elegance. Maceration on the skins for approximately 18 hours, draining of the must, and slow fermentation at a controlled low temperature in stainless steel. Aged in stainless steel, with natural stabilization, and bottled in mid-January. Nose of cherry, pomegranate, and violet. Clear cherry pink color. Fresh and savory with consistent fruity aftertaste; a lingering finish.
Awards
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
Pairings
- Start up year: 1990
- Oenologist: Luca D'Attoma
- Bottles produced: 370.000
- Hectares: 40
Our wines are the natural products of our own terroir – our unique combination of terrain and soil – which we try to convey to every bottle and which is the secret of our original taste. The local micro-climate and the land itself, to which our vines are bound and so well-adapted, give us wines of unique and distinctive character. We are convinced that a fine wine is born from the sum of countless tiny details, so our objective must not only be to consistently produce fine wines, but also to make sure that they are and will always remain authentic. Read more
| Name | La Valentina Cerasuolo d'Abruzzo 2024 |
|---|---|
| Type | Rosé organic still |
| Denomination | Cerasuolo d'Abruzzo DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Montepulciano |
| Country | Italy |
| Region | Abruzzo |
| Vendor | La Valentina |
| Origin | Spoltore (PE) |
| Climate | Altitude: 150-300 m. a.s.l. Exposure: South/ South-West. |
| Soil composition | Medium-textured clayey. |
| Cultivation system | Abruzzese pergola |
| Plants per hectare | 1600-2000 |
| Yield per hectare | 85 hl/Ha |
| Harvest | Between mid-September and mid-October |
| Wine making | Maceration with the skins for about 18 hours, skimming of the must and slow fermentation at a controlled low temperature in steel. |
| Aging | In steel, with natural stabilisation and bottling from mid-January. |
| Allergens | Contains sulphites |

