Brokenwood’s eighth make of our popular Rosato. The wine is named Rosato (Italian for Rosé) as it is a blend of the Sangiovese and Nebbiolo varieties. Stylistically it is also European, where the wine has fruit sweetness but a dry finish. The actual residual sugar is zero. We wanted to make a savoury wine that could withstand being chilled and have plenty of florals and texture on the palate. Enjoy.
Nebbiolo and Sangiovese are two of the main grapes of Western Italy and you can’t go past their famous cuisine, particularly antipasti and grissini (the metre long bread sticks). Foie Gras wouldn’t go astray either.
There are quite a number of methods of making Rosato including juice run-off the red grapes or blending but for this wine we partially crushed the fruit by foot stomping and then let the juice and skins steep overnight. The grapes were then pressed to tank and the juice dispatched to the Hunter Valley. A small amount was fermented in old oak but the majority in stainless steel tank. Bottled in August 2023 in time for Spring.
Best consumed over the short to medium term.