The rosé wine from Abruzzo, located east of Rome on the Adriatic coast, is made from the blue Montepulciano grape, which is the region's flagship variety and one of the most widespread in Italy. The DOC, or protected designation of origin, known as Cerasuolo d’Abruzzo, has only existed since 2010.

Cerasuolo means "pale cherry red," naturally referring to the color of the wine, which acquires its characteristic deep shade during 18-24 hours of maceration. The high levels of anthocyanins in the skin of the Montepulciano grape impart color and tannin to the must in a short period. It is worth noting that the structure, color, and character of this wine contrast with the lighter style of rosé popular today, which is typically made by immediately drawing off the must from the skins after pressing, within 1-2 hours.

Cerasuolo d'Abruzzo, aged in stainless steel for several months before bottling, has a fruity profile that, due to the combination of sun, altitude, and cool mountain air, exhibits a vibrant and surprisingly lively acidity. In fact, they are closer in structure to red wines, showcasing tannins and intense fruit flavors reminiscent of young and light red wines, with surprising freshness. Unlike many rosés, these characteristics allow these wines to be aged for several years.

Carasuolo d’Abruzzo is for wine lovers who are tired of the mass-produced, Provence-style, or simpler rosés common in the Hungarian market, or perhaps for those who prefer lighter reds. Thanks to its intense, tannic character and good acidity, this rosé is an excellent accompaniment to tapas, lighter Mediterranean dishes, and we recommend it with Serrano ham and pomegranate salad, and even dim sum for the adventurous.

Naturally – as is customary for the winery – this item was also produced with biodynamic principles and methods.