May 2015 |

Wine Shout: Review 2014 LaStellina Rosato

A rosΓ© made from Merlot, Cabernet Franc and Sangiovese, with the Merlot and Cab Franc made using the press method and the Sangiovese using the Saignee method (by bleeding the grapes) to attain a more concentrated Sangiovese. The wine has a touch of residual sugar, making it off-dry’ish. There is a lovely, round softness to it, and a sense of sweetness but you come out of it clean on the finish. It might be cool to go for the bone dry wine, but this is a treat with that touch of sugar, that much like a great Alsacian Riesling, will surprise and delight. Enjoy it one its own on a hot summer day or use that RS to your advantage and pair it with a dish with a touch of spice.