Rosso Cancelli - Rabasco

Rosso Cancelli - Rabasco

Rosso Cancelli by Rabasco is a wine characterized by a slender and juicy sip produced with red grapes that come from a 40-year-old vineyard. Fermentation is spontaneous with the use of natural yeasts. Aging in steel. Rosso Cancelli is an exciting natural wine that is produced without using chemicals either in the vineyard or in the cellar. Its color is ruby ​​red, with aromas of red fruit in alcohol, in particular morello cherry and plum. In the mouth it is surprising the acidity, the minerality and the long finish rich in red fruit.

Service

We taste it at a temperature of 16/18 ° in tulip glasses Red Gates has to be drunk immediately, but can give fantastic emotions if left a few years in the cellar.

Pairing

The Rosso Cancelli is a table wine that goes perfectly with pasta dishes with meat sauce, grilled meats and stews, to try with meatballs with olives.

Cellar: Rabasco

Company Farm family run artisan whose result is exclusively the result of land, vine and man's work, inspired by what has always been the local winemaking tradition. Iole Rabasco cultivates about 10 hectares of vines, arranged in numerous land and whose main composition is characterized by clay. Plots placed in major proportion in the municipality of Loreto Aprutino and the remainder in the municipality of Pianella, home to the winery, resulting in considerable and identification of a series of well defined microclimates, each with its own specificity, which Iole decided to make wine and bottle separately. Expressions of "terroir" in all respects, with fluid act to translate the character of exhibitions and various slopes: climate influences from the Gran Sasso, crops surrounded by well Majella and rows that look towards the sea. All through the interpretation of grapes consisting of 65% Montepulciano d'Abruzzo and the remainder surface to Trebbiano d'Abruzzo. In the vineyard it if necessary using copper and sulfur and during vinification fermentations are spontaneous, also there is no addition of sulfur. The result is the construction of thirteen types of wine - evidently produced in limited quantities - which take their name from the individual plots. A journey to savor and read carefully.