From: Tuscany, Italy
Tasting Notes: A salmon color with amber highlights. Floral nose with notes of raspberry, strawberry, and spices. Fresh on the palate but with a pleasant roundness, this rosé flows onto the palate with an expressive core of perfumed cherries, spices, and flowers. So good!
Pairing: Crisp and fresh on the palate with pleasant roundness, Brancato Rosato is excellent as an aperitif, but also pairs well with seafood, vegetables, and soft cheeses. So… we’re sharing a recipe by Mark Bittman for a Layered Vegetable Torte (if you have a NYT Cooking subscription, there’s a video as well). It’ll take about an hour to make and will yield 4-6 servings.
One of the original three producers of Brunello di Montalcino, Il Poggione and has helped to establish the standards of excellence for Montalcino. The estate covers a surface area of 1,500 acres, of which 350 acres are planted to vine, 175 acres with olive groves, and the rest are sowable land and woodland used for grazing and raising cattle and pigs to promote biodiversity and a natural approach to farming. Led by father-son winemaking team, Fabrizio and Alessandro Bindocci, Il Poggione's guiding principle is to pay great care to the vines, because the secret to producing great red wines lies in the high-quality vineyard work.
This 100% Sangiovese rosé is sourced from the same vines that are destined to one day be Brunello di Montalcino vines, they are just younger to add freshness to the Rosato! Made by a 24-hour skin maceration, the production method for this wine gives it the structure of a young Sangiovese but with the freshness of a great rosé.
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