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Mandolina Rosato,

Mandolina Rosato, Wine Details
Price: $15.00 per bottle

Description: Rosato is the Italian word for rose. In Southern France and Italy these dry, fruit-driven wines enjoy immense popularity. Not only are they food friendly, light, fruity and delicious but they project an image of youth and vitality that is compelling. We lightly drained freshly crushed juice from the Nebbiolo and Barbera varieties, blending them and cold fermenting the cuvee to near dryness. The wine was bottled in early February of 2004. This is a delicious pink wine with aromas and flavors of cranberry, raspberry, wild strawberry and brown spices. Enjoy with salad entrees, appetizers, chicken, cold duck specialties and salmon. Use your imagination. This wine is a favorite in our tasting room and it will rise to the occasion! DANIEL GEHRS - WINEMAKER

Varietal Definition
Barbera:
A red-wine grape of Italian origin that produces sturdy, tannic wines capable of aging. Barbera is widely planted in Italy’s Piedmont region, where it accounts for half the total acreage. Most California Barbera is grown in the Central Valley and finds its way into generic or proprietary blends. The Sierra Foothills, Paso Robles, Santa Clara and Sonoma, where very warm days are moderated by cool nights, produce some of the state’s best varietal Barberas. The fruit is naturally high in acid, which it retains very well, even in hot climates. Barbera grapes are also high in anthocyanins, but only low to moderate in tannin content. The resulting wines are deep, purplish black in their youth, but tend to early browning and lightening as they age. Tannin from oak aging can help somewhat to stabilize color.
Nebbiolo:
The red grape of Barolo and Barbaresco from the Piedmont region of Northwest Italy. Named after the word 'nebbia', or fog in Italian, which rises around the hills of Alba, the famous truffle countryside. It is noted for its high acidity and 'mouth puckering' tannins and its distinct bouquet of black cherries, liquorice and leather. A top Barolo will take years to soften but when mature will evolve the vegetal, gamy characteristics for which this Italian classic is famous. The colour on ageing Nebbiolo wines fades rapidly to form a distinctive brownish rim.


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