This, our third Rosso, is a blend of Teroldego, Lagrein, Sangiovese and Pinot Noir. Experimenting with the estate-grown Teroldogo and Lagrein has been a fun task for the winemaking team and these particular components stressed the cellar out a bit with an extra long fermentation time. The eventual final results were excellent, however, and the addition of our Washington-sourced Sangiovese and estate Pinot Noir brought very different characteristics pleasingly together in this versatile blend.
We smell marionberry pie, fresh baked margherita pizza, red fruit and a hint of green cardamom when we swirl the Rosso in the glass. The palate is spiced with cove and nutmeg and a hint of sweetness puts focus on dense loganberry and raspberry flavors. Tannins are restrained, making the Rosso infinitely sippable.