Cerasuolo d’Abruzzo is produced with the Montepulciano grape and is one of the most popular Italian rosé wines. This vine has some antioxidant substances that have made it one of the longest-lived in Italy over time. It is a DOC wine that can be produced in the provinces of Chieti, L’Aquila, Pescara and Teramo. Talking about Cerasuolo for an Abruzzese is easy and difficult at the same time. It’s easy because Cerasuolo is undoubtedly the most typical regional wine with an ancient tradition. It is the family wine, which the peasants brought to the fields to refresh themselves during summer work days. For this historical and social role, all Abruzzo companies have always included it in their production line and there are also those who, singular for a rosé, offer more versions on the market, as if to reserve a greater dignity for this wine. compared to the same category in other regions.
Let’s go back in time..
It is difficult to pin point the history behind Cerasuolo d’Abruzzo, as it is closely linked to that of Montepulciano d’Abruzzo: for over 40 years they have been included in the DOC together. It is no coincidence that, as mentioned, they come from the same vine and the only things that differentiate them are the oenological practices. In 2010, however, something changed and finally Cerasuolo d’Abruzzo was officially recognized as a independent DOC wine. According to the few historical notes that are available, it seems that its production is associated with the Greek historian Polybius and with a narration (from 216 BC) where he spoke of the exploits of Hannibal following the victory of Canne. The historian in fact reported that Hannibal praised the wines of that area, praising their properties of restoring men to strength and healing the wounded.
The term “cerasuolo” derives from the ancient Greek “cherasion” or from the Neapolitan “cerasa”, which, as it is easy to guess, means “cherry, to recall the typical colour and also the flavor, which often recalls that of the small ripe red fruit. . Although belonging to the rosé family, it has very little to do with them. The latter, in general, are low-alcohol wines, with a not particularly high acidity and a slender structure. And due to these characteristics, they are often not identified with a very specific type of wine, but relegated to a condition of almost non-wine, of limbo, or at most to a “compromise” between whites and reds. All this is not valid for the Cerasuolo.
Vinification and characteristics of Cerasuolo
Cerasuolo d’Abruzzo is obtained from 100% Montepulciano grapes, which are vinified “in white” (ie without contact with the skins) or left to ferment for only a few hours with limited contact with the grape skins. Many also use the Saignée or Bleeding technique, which consists in taking a certain amount of must from the maceration tank in which a red wine is being prepared. The part of must taken is vinified in white and therefore a rosé wine will be obtained. Finally, some use a very ancient technique called “svacata”, which consists in vinifying most of the grapes in white and then adding a part vinified with a normal maceration on the skins for 4-5 days. At that point the final fermentation takes place.
Cerasuolo d’Abruzzo is a wine that, as mentioned, has a very ancient tradition and very specific chemical and organoleptic characteristics. It is a wine with a rather full and bright colour, good alcohol content (sometimes even high) and supported by high acidity. The extract is also particularly high. It is a wine that, if properly vinified, can also age, even if it is best appreciated at a young age. If on the one hand, therefore, it is not a mix between a white and a red, on the other hand it combines the delicacy and freshness of whites with the strength and power of reds. It has a notable base flavour, which gives it an innate gastronomic vocation. In short, it is a very particular, different rosé: it is … Cerasuolo!
We taste the organic Ca Natura Cerasuolo d’Abruzzo DOC
The Cerasuolo of the new organic line of the Torri Cantine Company is born in one of the most suitable areas of Abruzzo, from an old vineyard raised in Tendone, at an ideal altitude to ensure a formidable temperature range and with a magnificent exposure.
A wine is made from Montepulciano d’Abruzzo DOC grapes, the result of a strictly manual harvest of the second decade of September, of certified organic farming, which ensures maximum respect for the surrounding environment.
The white vinification is carried out exclusively in thermo-conditioned steel vats, and after the necessary rest on the skins, it is matured for 3 months, in concrete tanks, and then bottled in the total absence of oxygen.
It immediately shows a fantastic bright and bright cherry pink color almost tending towards red coral colour characterized by an unexpected consistency.
The nose opens with a wide aromatic bouquet that ranges from pomegranate fruit, raspberry, ripe cherry to then turn to the floral notes of geranium and carnation in a delicately spicy background.
On the palate it is round, fresh and savory, with a slight tannicity, full-bodied, balanced and quite persistent, with a mineral closure and fresh and floral memories and a finely almond note.Very versatile in combinations it gives its best, served at a temperature between 8-10 degrees maximum, with aperitifs, appetizers, seafood, vegetarian dishes, white and red meats, fresh or medium-aged cheeses.
Impossible to go wrong!
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