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So, what is Cerasuolo d'Abruzzo? Is it a place, a grape, a style of wine? The answer is yes to all three.
The place is Abruzzo, a region due east of Rome whose coastline faces the Adriatic Sea. The principal grape is Montepulciano. The style, well that's where is gets interesting. In the case of Torre Zambra, they hand pick the grape clusters, put them into wooden crates and then pack them in dry ice to keep them cold while in transport back to the winery. The grapes are gently crushed and then after a short period of maceration, the skins are taken off the juice leaving behind a vibrant, cherry red color. The wine finishes fermenting in stainless steel tank and then rests in concrete tank for two months before settling another two months in bottle.
The result is a bold, dry Rosato with tamed tannin structure. The flavors are savory and fruity, with a good dose of cherry and hints of plum, that are not at all candied. Not surprisingly, the word "Cerasuolo" comes from the dialect word "cerasa" meaning cherry. A welcome note of dusty herb greets the palate on the finish, not unlike a Rosso version of Montepulciano might leave.
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