Famiglia Cotarella (Tenuta Montiano)
Sorellè Rosè 2024
| Denomination | IGT Lazio |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Lazio (Italy) |
| Grape varieties | 92% Merlot, 8% Aleatico |
| Aging | Ageing for about 3 months in stainless steel, with a small percentage of Merlot aged in barriques, then further ageing in bottle. |
- Identity: Indicazione Geografica Tipica Lazio, 12% vol; 92% Merlot and 8% Aleatico, 2024 harvest
- Aroma and colour: notes of white fruit, cyclamen and rose; pale pink colour
- Tasting: medium intensity, pronounced freshness, tangy and persistent finish
- Vinification: cold maceration, fermentation in steel and ageing on fine lees
- Pairings: serve at 10-12 °C; ideal with starters, flavourful first courses, lean fish and cheeses
Description
What kind of wine it is
Sorè Rosato by Famiglia Cotarella is a still wine from Lazio, the result of a careful blend of Merlot and Aleatico. It ferments at a controlled temperature and matures on fine lees mainly in stainless steel, with a small portion aged in oak barrels. The glass reveals a pale colour and a fragrant profile, enriched by aromas of white fruit and floral notes of cyclamen and rose. On the palate, it displays medium intensity, pronounced freshness and a pleasantly tangy finish.
Where it comes from
The grapes are grown in Tuscia, in an area between Castiglione in Teverina and Bolsena. The vineyards are situated at 250 metres above sea level on volcanic soils, a characteristic that gives the wine freshness and an easy-drinking quality. Famiglia Cotarella’s agricultural management follows a rigorous approach to sustainability, aiming to preserve natural resources and enhance the connection with the land of origin.
How it is produced
The harvest takes place in September, with different picking times for each grape variety. The grapes undergo a cold maceration, followed by gentle pressing. Fermentation occurs in stainless steel at a controlled temperature for twelve days. After resting on fine lees and without undergoing malolactic fermentation, the blend is created. Ageing lasts about three months in stainless steel, with a small percentage maturing in oak barrels, before the final rest in bottle.
History and Curiosities
Born from the dedication of the Cotarella Family at the Montiano Estate, this elegant rosé expresses the true vocation of Tuscia. The Merlot and Aleatico grapes, cultivated with a careful sustainable approach on volcanic soils at an altitude of 250 metres, give rise to an award-winning label. The combination of historic vineyards and new plantings produces a glass with marked freshness, enhanced by delicate notes of cyclamen and rose. A captivating Lazio IGT, awarded 92 points by James Suckling.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Start up year: 1979
- Oenologist: Riccardo Cotarella, Pier Paolo Chiasso
- Bottles produced: 3.800.000
- Hectares: 370
| Name | Cotarella Sorelle Rosè 2024 |
|---|---|
| Type | Rosé still |
| Denomination | Lazio IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 92% Merlot, 8% Aleatico |
| Country | Italy |
| Region | Lazio |
| Vendor | Famiglia Cotarella (Tenuta Montiano) |
| Story | History and Curiosities Born from the dedication of the Cotarella Family at the Montiano Estate, this elegant rosé expresses the true vocation of Tuscia. The Merlot and Aleatico grapes, cultivated with a careful sustainable approach on volcanic soils at an altitude of 250 metres, give rise to an award-winning label. The combination of historic vineyards and new plantings produces a glass with marked freshness, enhanced by delicate notes of cyclamen and rose. A captivating Lazio IGT, awarded 92 points by James Suckling. |
| Origin | Castiglione in Teverina, Bolsena (VT) |
| Soil composition | Volcanic soils |
| Cultivation system | Spurred cordon and Guyot |
| Plants per hectare | 5000 |
| Harvest | First week of September (Merlot); second week of September (Aleatico) |
| Fermentation | 12 days |
| Production technique | Cold maceration at 10 °C (2 hours for Merlot and 1 hour for Aleatico), soft pressing, alcoholic fermentation in stainless steel at a controlled temperature for 12 days and resting on fine lees |
| Wine making | Cold maceration at 10°C (2 hours for Merlot and 1 hour for Aleatico), gentle pressing, alcoholic fermentation in stainless steel at controlled temperature for 12 days; resting in stainless steel in contact with fine lees, then blending; malolactic fermentation not carried out; ageing for about 3 months in stainless steel (a small part of the Merlot in barrique) followed by further ageing in bottle. |
| Aging | Ageing for about 3 months in stainless steel, with a small percentage of Merlot aged in barriques, then further ageing in bottle. |
| Total acidity | 5.8 gr/L |
| Dry extract | 20.5 gr/L |
| Allergens | Contains sulphites |