Italian rosatos (rosés) are made throughout Italy from a large number of grape varieties including Nerello Mascalese from Mt Etna, Nero D’Avola from elsewhere in Sicily, Aglianico from Campana, Barbera and Nebbiolo from the Piedmont, Grenache (Gamay di Trasimeno) from Umbria, and Bombino Nero from Puglia. However, the rosato most commonly seen by customers in the US is made of the Sangiovese grape from Tuscany. In what follows we review several excellent still and sparkling rosatos, mostly made from Tuscan Sangiovese. For more on Italian rosatos, see last year’s comprehensive rosé report, Rosés from Around the World. Also, see our recently published article on Italian ramato, Italy’s Rosé from a White Grape: Valentino Butussi’s Pinot Grigio Ramato.
Colombaio di Santachiara 2021 Cremisi Rosato Toscana IGT 91 Medium salmon pink. This is a particularly bright, vibrant rosé of Sangiovese. The flavors are rich but not overly ripe and the mouth feel is mineral-like firm and fresh. Finishes with very good length and uplifting acidity. Hand harvested, organic Sangiovese with 4-6 hours maceration and matured 7 months in cement vats. 13.5% alc.
La Regola 2021 Roségola Costa Toscana Rosato IGT 89 Medium copper-orange. Fruit-fragrant and showing intense flavors of ripe stone fruit and clementine oranges, this is a great sipping wine with a long rich finish. If serving with food, pair with Asian or Mexican dishes that have enough spice to hold up to the ripe fruity character of this wine. Hand harvested organic wine made of Merlot and Syrah; fermented and aged 5 months in stainless steel. 12.5% alc.
Riecine 2021 Pelmina Toscana IGT 91 Light salmon pink color. Not a showy wine, the Pelmina rosé reveals the essence of red berry fruit on a firmly structured palate. There’s excellent depth of flavor, just the right amount of bracing acidity, and lingering rich extract on a dry finish. An outstanding rosé. 100% hand picked Sangiovese from Gaiole en Chianti fermented in open concrete Nomblot tanks. 13.5% alc.
Tenuta Montauto 2021 Staccione Rosato Sangiovese Maremma Toscana 90 Pale pink. The Staccione reveals clean, fresh scents and light flavors of red berries with a floral accent. It has good acidity, nice balance and is pleasantly round in the mouth with a bright mineral accent. A very good rosé. From 15 year old vines grown in volcanic tuff and clay at 200m and 10km from the coast. 12.5% alc.
Terra Costantino 2021 deAetna Rosato Etna DOC 93 Our favorite Italian rosato from the 2021 vintage, this wine is sourced from the volcanic soils of Mt Etna. Pale peachy salmon color. A phenolic, mouth filling wine, firmly structured and densely flavored with a very long, rich and dry finish. Wild strawberries, red apple, and ripe cherry all put in an appearance. Superb.Hand picked 90% Nerello Mascalese and 10% Nerello Cappuccio 40 year old vines grown at 500m at the Contrada Blandano on the southeast slope of Mt Etna. Fermented and matured on the fine lees in steel vats. 13% alc. The enologist is Luca D’Attoma.
Usiglian Del Vescovo 2021 Il Sangiosé Vino Biologico IGT Toscana Rosato 89 Light reddish pink. This is a flavorful, easy drinking, fruity rosé showing ripe red berries with a hint of pomegranate. It’s vibrant and fresh and lingers on the finish, but as the alcohol level shows it’s done in a ripe style. An appealing alternative to the now ubiquitous Provence style. Organic wine made from hand harvested, estate grown Sangiovese; fermented and aged in stainless steel with lees stirring. 13% alc. Usiglian del Vescovo is a beautiful, 160 ha historic estate dating back to the 11th century with 25 ha of vines. 14% alc.
Villa Matilde NV Mata Brut Metodo Classico 90 Copper tinged champagne color. This is an excellent sparkling wine made using the methode champenoise and aged 4+ years on the lees. It’s full and round in the mouth with good acid-sugar tension and appealing berry and peach flavors. The Mata Brut offers plenty of fruit with a hint of toasted grain and finishes with good length. Excellent mouthfeel. 100% Aglianico from the localitá San Castrese in Cessa Aurunca in Campania, whole bunch pressed and fermented in stainless steel. Secondary fermentation in bottle using the methode champenoise and aged on the lees for a minimum of 48 months. 12.5% alc.