Rosato - Lammidia

Rosato - Lammidia

A rosé wine out of the box like the Lammidia style, in which the freshness and ease of drinking are sought. The red grapes are harvested when they have a lower sugar level, in order to have greater freshness and acidity. The grapes are then pigiairaspata and left to macerate with the skins for one night. It refines in steel and fiberglass. The Rosato di Lammidia has a beautiful pink color. On the nose, beautiful hints of red fruit such as strawberry, sour cherry and pomegranate, followed by notes of Mediterranean scrub. On the palate it is crunchy, nice fresh, and with an overwhelming drink.

Service

We recommend serving Crick at a temperature of 8/10 ° in Tulip glasses. Daily wine.

Pairing

The Best for an aperitif, you can also drink at any meal, especially with dishes based on fish cooked with delicate recipes, to try with a Neapolitan pizza.

The cellar: Lammidia

Behind Lammidia we find the duo made up of Davide Gentile and Marco Giuliani, friends from the time of asylum. Grown up together, they take different paths and then find themselves at university and, from there, they start their journey in the world of wine. Initially they participate in fairs and tastings, then they attend the cellars of natural winemakers, where they observe their way of seeing life and their relationship with nature, and understand that it is possible to live differently than we had thought up to then. They decide to abandon their respective commitments to try to make their wine, without any chemical in the vineyard and in the cellar, no filtration, no clarification, no sulfur, in short: grapes and nothing else. They recover a garage of an old grandma's farmhouse in Villa Celiera, 700 meters above the hills of Pescara, surrounded by unspoilt nature, and two half-hectare vineyards for rent in Pescara, where there is mainly Montepulciano, and without relying on any agronomist, oenologist or external technician, they begin to experiment new things. The first vinification is in 2010, and proves to be unlucky, so much so that it is said that the grandmother Antonia started the first fermentation by removing the evil eye or the amidy, from which the name the cellar. After studies, comparison with other winemakers, tests, experiments, and many errors have led them to current results and a path of continuous improvement. The vinifications are made in concrete containers, designed, designed and built by Davide and Marco to manage the different processes, and for refinement they use earthenware amphorae, some steel and fiberglass containers. In about 10 years about sixty labels have been produced and almost all of them have the imprint of the hand that has become the identifying image of the company, which represents the wines made by man, getting his hands dirty in the vineyard and without help technology.