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Bewitching and original Italian rosé made from local Calabrian marsigliana nera grapes. The panoramic country road called Serralombardi Scassabarile runs along the edge of the organically cultivated vineyard. With aroma of uncultivated red fruits and natural sweet yet fresh flavour, this is a rare delight.
Product Code: IT27461
View all products by Santa Venere
Calabria is the toe of the Italian boot and though less well known to many wine drinkers than some Italian regions has no less a heritage of wine production than its southern counterparts Puglia and Campania. It is now catching up fast in terms of a reputation for well-made, delicious wines after a very tough time in the early part of the 20th century from which it is only now recovering. Santa Venere is traditionally Calabrian in the sense that their vines are part of a polycultural estate, growing alongside olives, while Charolais cattle are bred for cheese production nearby. Their 150 hectares, 25 of which are under vine, are close to Cìro and only half a kilometre from the Ionian Sea, where the Scala family have farmed since the 17th century. In 1960 Federico Scala took over the running of the business and began an overhaul, building up the complex, eventually including a winery so that the grapes that until then had been sold could be made into wine on the estate. These days the winery is very modern and the estate is farmed organically and Federico has been succeeded by his son Giuseppe, a lawyer by training, and renowned consultant winemaker Riccardo Cotarella. Local Calabrian varieties such as gaglioppo, marsigliana nera and guardavalle are grown alongside nerello cappuccio and greco, both from neighbouring regions of Italy and there is an admirable pursuit of high-quality.
In ancient times this was the main source of high-quality wines from the peninsula of Italy The Greeks had introduced viniculture through their colonies there and named the bottom half of the peninsula ‘Oenotrai’ or land of wine, and the Romans expanded on the tradition, particularly in the Campania where many wealthy citizens owned vast estates and some of the most famous wines of the empire were made, such as Falernum. Some grape names appear to reflect the Greco-Roman influence (greco, aglianico), though this may be more about folk-memory than fact as there is no ampelographical evidence linking these varieties to any Greek ancient forbears. Campania itself is the area around Naples and Mount Vesuvius. Naturally there are volcanic soils in the vicinity and as the vineyards climb the Apennines there is altitude to cool the grapes as they ripen. As such there is a balancing freshness to the fruity wines. Greco di Tufo, fiano (especially from Avellino) and falanghina are among the best white wines, characterful and perfumed. Of the red varieties it is aglianico that makes the most impressive examples on the volcanic soils of Taurasi, though there is potential promised and realized in other varieties like piedirosso. There are excellent aglianico wines from Basilicata, the once impoverished region on the instep of the Italian boot. Inland on the border with Puglia, round the extinct volcano of Monte Vulture, the aglianico grape performs admirably to produce powerful ageworthy red wines that retain a thread of finesse. Calabria is the toe of the boot, and another region of limited economic development in recent decades. From one end of the province to the other mountains form a spine and, unlike in Campania, the vineyards producing the best wines are on the flat. In particular the DOC of Cirò on the Gulf of Taranto in the east of the province produces perfumed red wines from the indigenous gaglioppo grape.Across the Apennines on the Adriatic coast lies Puglia, a region that has begun to overcome a longstanding reputation for producing wines for bulk export but is now producing a range of fascinating good-value red wines from varieties like negroamaro, primitivo (aka zinfandel in California) and uva di troia. In the right hands all of them are capable of making very fine wines with plenty of ripe fruit, concentration and structure but without the overpowering alcohols that a hot climate and indifferent winemaking once routinely produced. They are also often excellent value. Puglia is largely flat, almost table-like lacking the softening effects of altitude must rely on the air conditioning of the sea and the skill of the winemaker to make balanced wines. Vines are consistently bush trained to retain shade and moisture. The best wines come from the Salento peninsula where the sea is on three sides and the best producers reside. Full-bodied negroamaro from Brindisi and Copertino and primitivo from soils underpinned by limestone in Manduria can be excellent Whites tend to be greco, fiano and minutolo, and there are some well-flavoured rosé wines as a speciality of the region. Whites too are now catching up in quality.Sicily has shown itself to be one of the most forward thinking Italian regions in recent years, with an awakening pride in the quality that can be achieved on this hot, socially complex and culturally saturated island. Sicily was once famous for the fortified Marsala wines that Nelson bought to victual his Mediterranean fleet, but as this fame and the sales that went with it dwindled many producers recognised that there was a need to produce table wines of greater quality. Bulk wine still leaves the island in tankers but there has been something of a revolution in viticulture and viniculture and Sicily now produces some of Italy’s best and most interesting wines. Nero d’Avola has been a conspicuous success, and makes everything from fruity entry-level reds to powerful, ripe and structured reds that can age and is often a major component in high-quality blends with syrah, cabernet and merlot. Mount Etna is a source of fine reds and whites of depth, finesse and zest, grown on the slopes of the famous volcano. Altitude and volcanic soils provide excellent conditions for the local nerello mascalese, nerello cappuccio and carricante (a white grape) vines. The white former mainstays of Marsala production cataratto and grillo are being given their head by winemakers who want them to shine alone and shine they do. Finally there has been a renaissance of interest in the intense, sweet muscat wines of the island of Pantelleria, an island closer to Tunisia than Sicily.Sardinia, until 1708 a Spanish possession, grows several vines that reflect an Iberian heritage. Graciano and mazuelo grow here as bovale sardo and boval grande respectively. Cannonau is grenache/garnacha by another less Spanish name. The grape that the island has exported to other parts is vermentino from which its finest, aromatic and flavoursome whites are made. Mazuelo, better known as carignan, makes the islands best reds called carignano del Sulcis.
"Colour: Attractive pinkisk onion skin.
Aroma: Aromatic and fruity, strawberry, grapefruit, mandarin orange, apricot, cherry, crunchy red berries, a floral tone and a nice spiciness.
Taste: Dry, med- body, tender acidity, lithe and flavoursome. Green herbs and strawberries on the palate with a nice grip on the green stalky persistent finish.
Overall: Not a spectacular rosé but very pleasant and easy-going. Good depth of colour, nice nose, just enough acidity to retain a freshness. A fairly priced wine, a crowd pleaser, well worth a try."
I would recommend this wine
"Quite nice, deep salmon, rich fruit and quite full bodied but just too sweet for me, just steps over the line into off dry territory but I can totally understand others making this one of their favourites."
There are no press reviews for this product.
Metro (21st Aug 2018)
"This Calabrian rosé
has been described as a 'dusty sunburst amber' colour, which bizarrely, I get.
Produced in Ciró, the region's primary winemaking region, from an ancient
indigenous grape, marsigliana nera, known for its intensely rich colour. You
can see the results, though the palate is way more nuanced and delicate than
its appearance suggests. Deceptively delicate notes of Parma violets give way
to a bitter-cherry finish. - Rob Buckhaven"
JancisRobinson.com (25th May 2018)
pink – quite deep! Smells like a particularly flavourful cold-fermented white
and then has a bit of sweetness on the palate. The two halves just a bit too
unintegrated for me. 15/20 Jancis Robinson"
"It's such a shame that this one is no longer available, a beautiful example of a Rosé, dry, fruity and so easy to drink on its own. Worth every penny. Wish I had bought more!!"
Mrs Jennifer Williams (08-Jul-2017)
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