May Wine Club

On these gorgeous long sunny days rosé is calling (at least in our house), we’d thought we’d help you answer. Being in the wine business we often hear phrases like “I only like rosé that is a light salmon pink in color.” We are here to share with you that you shouldn’t judge a rosé by its color. Admire the color, be intrigued by it, but don’t let the color determine how you think it might taste. Rosé wines most commonly get their color from skin contact. It is all about the color of the grape skin and the amount of time the juice spends in contact with it, this does not determine sweetness or dryness. We hope this selection opens your eyes and palate to a whole new world of beautiful and charming rosé (or rosato).


P. & E. Mullins

2018 Tiberio Cerasuolo D’Abruzzo

Abruzzo, Italy

Tiberio is a family owned and operated estate. Purchased by their father Ricardo in 2000. Siblings Cristiana and Antonio Tiberio took the reins in 2008 and have made quite a splash. Antonio focusing on the vines and terroirs while Christina is in the winery producing. This rosato seemed an excellent selection to showcase with its bright pink-red color. (In Italy, rosé is called rosato). This “Cerasuolo” is named as an ode to cherries, as the wine and the cherries share that bright deep red color. Cerasuolo is made from Montepuliciano grapes that are also used in the well-known Montepulciano d’Abruzzo. The land is all sustainably farmed and the grapes hand harvested. The fruit is left in contact with the skins for a very short time, less than 30 mins (very telling of the pigment of the skins). The wine is made off free run juice only, meaning the juice that is released naturally from the weight of the fruit on top of itself, not mechanically pressed. This practice is one of the highest qualities as it has the least amount of contact with bitter elements like pips, stems, and skins. Beyond this bright deep color in the glass, the nose is fresh with aromas of red berries and cherries. The palate is balanced with juiciness and long with acidity driven fruity and light floral notes. It finishes crisp and clean with a little bit of salinity.

2020 Lunae ‘Mea Rosa’ Rosato

Liguria, Italy

You might recall the Lunae winery as we have featured their wines before. We can’t help ourselves! They are some of our favorites. Liguria is such a s special wine growing region as the vineyards are on steep inclines above the Ligurian Sea. All the grapes must be hand harvested as machinery couldn’t do it. It is also the basil capital of the World and the basil grows throughout so the aromatics of the that plus sea air truly takes you there when you open the bottle. The “Mea Rosa” is made with 100% Vermentino Nero. The grapes are macerated with their skins for 4 hours to extract a vivid and intense pink color in the glass reminiscent of pomegranates. The aroma is elegant with bouquet of cherries, fraise du bois and some herbaceous notes. The palate is soft and inviting with notes that carry over from the nose. It is fresh with minerality.

2019 Bisson Portofino Ciliegolo

Liguria, Italy

We visited Bisson last month with the perfect everyday bubbles, Glera. Pierluigi Lugano is the wine maker to watch, follow and drink from. He farms his lands in a way that is like biodynamic farming, he focuses on quality over quantity with wine production and what he leaves us with is easy going yet expressive wine. This rosé is made from 100% ciliegiolo. Although the varietal resembles a cherry, the grape itself doesn’t yield much color. Pierluigi’s wine making style the achieves this luscious yet light wine is to give it 4-5 days of maceration on its skins which leaves it almost like a light red in the glass verse a rosé. On the nose you get aromas of light cherries. The palate is rich in body and has a punchy acidity that gives it a bright clean finish. A perfect pairing to Summer BBQ evening. There are only 400 cases imported into the US and we are honored to be able to carry it and share it with you.

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