Marina Palusci - Rosa Rosae 2016
Plenus Rosa Rosae is a blend of Montepulciano d’Abruzzo, Sangiovese, Malvasia, Pecorino, Lambrusco Salamino, Trebbiano and Moscato Rosa. Medium-bodied, fresh and enveloping, with notes of red fruit, mainly strawberries, honey melon, citrus fruits and a we
Marina Palusci – Plenus Rosa Rosae 2016
Marina Palusci’s 2016 Plenus Rosa Rosae is a blend of Montepulciano d’Abruzzo, Sangiovese, Malvasia, Pecorino, Lambrusco Salamino, Trebbiano and Moscato Rosa, from vines planted on clayey, calcareous soil at 260 metres altitude. This wine is made from the old "pergola" vieneyard from Massimiliano's granfather, a small tribute by remaking the wine his granfather use to make to drink himself. After a manual, nighttime harvest at the end of August, the grapes were destemmed and gently pressed into stainless steel tanks. Fermentation took place with indigenous yeasts at a controlled temperature, without additions. Afterwards, the wine aged on its lees for 10 months in stainless steel tanks. It was then bottled unfiltered and unfined, with no sulphites added.
Marina Palusci’s 2015 Plenus Rosa Rosae has an light pink color with an fruit-forward nose, filled with aromas of wild strawberries, red cherries, flowers and a hint of smoke. On the palate it’s medium-bodied, fresh and enveloping, with notes of red fruit, mainly strawberries, honey melon, citrus fruits and a wet stone-like minerality. Pairs perfectly with fried fish or gourmyet pizzas.
About Marina Palusci
In the hills of Pianella d’Abruzzo, located in Italy’s Pescara province, Azienda Agricola Marina Palusci makes world-renowned olive oil, to be found in more than a few Michelin-star restaurants. Less known is that Marina’s son, Massimiliano d’Addario, makes terroir-driven wines from the four hectares of vines they also own. He produces a fresh, gluggable style of wine that expresses a deep love for their land. His winemaking philosophy is decidedly natural: intervening as little as possible in his organically-farmed vineyards and cellar, relying on indigenous yeasts and eschewing filtration or additions.
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