Terra d’Oro Roséis made mostly of Nebbiolo—an impressive feat being that the varietal is rarely planted outside of Italy’s Piedmont region. The grape is so susceptible to its environment that it has earned the reputation as one of the most finicky and demanding wine grapes of the world. But our undying love of Italian varietals won’t let us give up on it! Instead we decided to blend in 6% Syrah for more depth of character and balance. Salute!
Making a quality Rosérequires extra passion and attention. To produce our Rosé, the grapes are destemmed, crushed, and sent straight to press.The free run juice and pressed juice is not separated, allowing the wine to develop rich pink color. The juice is immediately chilled and kept at very low temperatures to speed the natural clarification. The clean juice is racked off its lees after two days and inoculated with a Rhône isolate, which produces unique esters during fermentation. Mid-fermentation, twenty percent of the juice is drained from the tank and sent toa combination of French and American oak. After the primary fermentation, malolactic fermentation is prevented to preserve the wine’s brisk acidity.
The Terra d’Oro 2007 Roséembodies balance. A somewhat brisk acidity is balanced by intense fruitiness. Flavors of melon, grapefruit,and peach are dusted with cardamom spice and orange peel. The delicacy of the citrus and melon aromas are not encumbered by heady alcohol. Rosénever met a dish it didn’t agree with. When pairing such a friendly-food wine, go a little crazy. Serve the Terra d’Oro 2007 Roséwith super spicy Thai and Indian curry dishes or acidic ceviche and grilled shrimp with cilantro lime dressing.
