Rosé

Rosa Rosarum

By Pietro Cassina, Alto Piemonte, Piemonte, Italy

Pietro Cassina Rosa Rosarum

A rosato made from 100% Nebbiolo, briefly macerated on the skins then vinified in steel, from the Cascina Chignalungo estate.

Tasting notes

Delicate pink intensity. Very intense, persistent nose of young forest fruit such as currant, raspberry, strawberry and rhubarb, with citrus and a hint of flint. Dry palate with still-young but not aggressive tannins, notes of cherry, berries, rosehip and a light spice in the finish.

Pairs well with

Tuna, salmon or sea bass carpaccio and tartare; seafood salad; vitello tonnato; asparagus or lemon risotto; pasta with fish or vegetable sauces; ricotta ravioli with butter and sage; baked or grilled sea bream or branzino; chicken with herbs or escalopes with lemon; fresh or lightly aged cheeses such as robiola or tomini.

Technical details

Style
Rosé
Denomination
Coste della Sesia DOC Rosato
Grape
Nebbiolo 100%
Production area
Alto Piemonte, Lessona; Cascina Chignalungo estate
Soil
Fluvioglacial gravelly-sandy soils, coarse and heterometric, deeply altered and partly displaced, topped by loessic silty-clay layers. Acidic soils, generous in manganese and iron, orange, yellow and dark brown in colour.
Exposure
Southeast to southwest
Harvest
Between the first and second week of September
Vineyard planting
Espalier Guyot training, about 5,000 vines per hectare, 290 m above sea level
Vinification
Grapes are hand-picked, sorted, crushed and softly pressed. The must goes into steel tanks where alcoholic fermentation begins at a controlled temperature, with brief skin contact; after about ten days the lees settle by static decantation. The wine rests on the lees for several months, then is clarified, filtered, bottled and given a brief final ageing in the cellar.
Serving temperature
10-12°C
Storage
Ageing potential up to 2-3 years

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