Sangiovese makes crackingly good rosé - if your taste is for crisp, fresh, dry rosé, with bright colours, aromas and flavours (and frankly, that’s where our taste is…!).
The variety is famous for its aromas of cherries, firm tannin, and relatively high acidity (and so in its home in Chianti, makes medium-bodied red wine that is the perfect pizza accompaniment!). Those same attributes mean that when picked slightly earlier, it is also perfect for a vibrant, fresh rosé that is ideal when paired with antipasto, fresh seafood, or Asian dishes that carry a touch of chilli.
This is our first ever ‘Rosedale Road’ Sangio rosé. Picked on Feb 12th this year and bottled before the end of May, it’s obviously still a pup. We are already enjoying it, but that youth is its charm. Drink it chilled, but not so cold that the lovely cherry and floral aromas are suppressed; then savour its gentle, savoury, textured finish