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Vini rosati | Uglygrapes

Rosati

Bright golden yellow. Flowers(rosehip), citrus and wild strawberries, brioche bread. Fresh, punchy, savory.

The Nero Buono grape variety takes its name from grapes that have a very dark color. It grows mainly near Cori, southeast of Rome, an area with ideal characteristics; the vineyards are planted on volcanic soil at an altitude of 500 meters. The vine almost disappeared, has been recovered and "Kius" is the result of long experimentation, which makes this sparkling wine the only one produced with Nero Buono grapes.



<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Backrest
<label>Vine density:</label>4500 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>Early September
<label>Vinification and ageing:</label>Fermentation in temperature-controlled steel and aging, also in steel, until April following the harvest. Foaming according to the classic method and aging in bottle for 30 months.
<label>Sulfur dioxide:</label>Less than 55 mg/l

Vino Spumante di Qualità Metodo Classico

Nero Buono

Acciaio

Bottiglia

Marco Carpineti

Lazio

Italia

Valle del Sacco

Cori

Vigneti Marco Carpineti

Carmine red. Red berry fruits, herbs, wet earth. Dense, saline, persistent.

<label>Soil:</label>na
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Backrest
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Two-thirds of the grapes ferment on the skins for 48 hours, one-third ferments for 24 hours. Aged half in steel and half in wooden barrels on fine lees for 8 months. No filtration or clarification.
<label>Sulfur dioxide:</label>na

Salina Rosso Igt

Corinto Nero

Nerello Mascalese

Nero d'Avola

Vasca d'acciaio

Barrique

Caravaglio

Sicilia - Isole

Isole Eolie

Vigneti località Lingua e Valdichiesa

Salina

Antique pink with fine, persistent bubbles. Notes of yeast, bread crust, citrus. Complex, savory, austere, persistent.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Vinification in steel with brief maceration on the skins of Pinot Noir. Maturation in stainless steel for 18 months on the lees before the Classical method frothing.
<label>Sulfur dioxide:</label>na

Prié Blanc

Pinot Nero

Chardonnay

Feudo di San Maurizio

Vigneti località Sarre

Aymavilles

Alta Valle d'Aosta

Valle d'Aosta

Pale pink with very fine perlage. Floral and vegetal notes. Full, fresh, dry.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Early harvesting
<label>Vinification and ageing:</label>Grapes harvested early with immediate crushing. Fermentation in stainless steel with subsequent prise de mousse. Aging in bottles placed in metal cages submerged 60 meters deep for about 24 months at a constant temperature of 15 degrees. Re-emersion of bottles and subsequent disgorgement without the introduction of sugar dosages.
<label>Sulfur dioxide:</label>na

Golfo del Tigullio Portofino Metodo Classico Doc

Ciliegiolo

Granaccia

Bisson

Vigneti Bisson

Sestri Levante

Liguria

Golfo del Tigullio

Bright soft pink. Exotic fruit, flowers, citrus. Fresh, savory, fruity.

Bombino Nero takes its name from the Apulian way of saying baby, or even good wine. The cluster is conical and medium-sized with blue, round berries with thin skins. It is an atypical grape compared to other southern Italian grapes, not very suitable for the production of full-bodied wines; it is ideal for rosé wines. It grows almost entirely in Apulia and especially in the provinces of Foggia, Taranto and Bari, particularly in Castel del Monte.

Bombino Nero takes its name from the Apulian way of saying baby, or even good wine. The cluster is conical and medium-sized with blue, round berries with thin skins. It is an atypical grape compared to other southern Italian grapes, not very suitable for the production of full-bodied wines; it is ideal for rosé wines.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>undefined
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Bombino Nero Castel del Monte Docg

Bombino Nero

Vasca di cemento

Rivera

Valle dell'Olfanto

Montegrosso

Puglia

Pink claret. Red fruit under spirit, spicy notes, flowers. Fresh savory, structured, round.

A multi-hued rosé wine reminiscent of summer and all the enthusiasm it can arouse, on the olfactory level it highlights a delicate note of cherries in spirit with a hint of spice and a floral finish. From the taste point of view it offers freshness and the right balance between savoriness, structure and roundness. Persistent and sweet finish.

<label>Soil:</label>Limestone, stony
<label>Average vineyard age:</label>15 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon and guyot
<label>Vine density:</label>4100 strains per hectare
<label>Average production per ha:</label>65 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in steel with brief maceration on the skins. Maturation in steel for 8 months. No filtration.
<label>Sulfur dioxide:</label>na

Vino Rosato

Nero di Troia

Bombino Bianco

Sangiovese

Montepulciano

Agricola Paglione

Lucera

Tavoliere delle Puglie

Vigneti Agricola Paglione

Lively cherry pink. Jelly of berries, herbs, brackish notes. Intense, fresh, savory, balanced, persistent.

Collequinto is made from only Tintilia grapes using organic procedures. Pressing is soft and decanting is done at low temperature for 12 hours.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon
<label>Vine density:</label>3000 strains per hectare
<label>Average production per ha:</label>35-40 q
<label>Harvest time:</label>First half of October
<label>Vinification and ageing:</label>Soft pressing and decanting at a temperature of 10°C for 12 hours. Fermentation in steel at a controlled temperature of 13-15°C. Aging in steel for 6 months.
<label>Sulfur dioxide:</label>na

Tintilia del Molise Rosato Doc

Tintilia

Cantine Cipressi

Basso Molise

Vigneti Cipressi

San Felice del Molise

Molise

Intense rosé with violet hues. Mediterranean stain, red fruits, floral and vegetal notes, brackish. Fresh, savory, assertive.

Rossetto di Sangiovese Costa Toscana IGT from the Altura Vigneto winery, is a rosé wine made from Sangiovese grapes from a vineyard located on the island of Giglio not far from the sea. Following manual harvesting, the grapes are left to dry briefly before vinification. Fermentation takes place with a 48-hour maceration on the skins. Aging is carried out in steel tanks and then in the bottle, without any filtration.

Rossetto di Sangiovese Costa Toscana IGT from the Altura Vigneto winery is a rosé wine made from Sangiovese grapes.  Following manual harvesting, the grapes are left to dry briefly before vinification. Fermentation takes place with a 48-hour maceration on the skins. Aging is carried out in steel tanks and then in the bottle, without any filtration.

<label>Soil:</label>Fresh and stony
<label>Average vineyard age:</label>45 years old
<label>Estensione del vigneto:</label>1 ha
<label>Vine training:</label>Spurred cordon
<label>Vine density:</label>6500 strains per hectare
<label>Average production per ha:</label>60 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in steel at cellar temperature with 48-hour maceration. Aged in steel for about 6 months, then 3 months in bottle. No clarification or filtration.
<label>Sulfur dioxide:</label>25 mg/l

Costa Toscana Igt

Altura Vigneto

Isola del Giglio

Toscana

Vigneti Altura

Costa d'Argento

Cherry pink. Red fruits, spicy and mineral notes. Persistent, intense, fresh, sapid.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>undefined
<label>Vine training:</label>undefined
<label>Vine density:</label>undefined
<label>Average production per ha:</label>undefined
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Rosato Roccamonfina Igt

Aglianico

Anfora di terracotta

I Cacciagalli

Teano

Roccamorfina e Foce del Garigliano

Vigneti Cacciagalli

Campania

Faint ruby red. Red fruits, cocoa, spices, flowers, mineral notes. Structured, juicy, tannic, persistent.

Feudo Pignatone Rosso Davanti Casa from the Emiliano Falsini winery, comes from the selection of Nerello Mascalese grapes from century-old plants grown organically in the Contrada of the same name in the municipality of Randazzo on the northern slope of Etna volcano at an altitude of about 700 meters. The grapes destined for Feudo Pignatone Rosso Davanti Casa come from century-old plants, the selection of the bunches is done meticulously in the vineyard and then through the separate vinification of each individual parcel so as to produce a wine that is identical to the territory and the contrada. A wine full of energy, of rare elegance and finesse capable of evolving beautifully over time.

Feudo Pignatone Rosso Davanti Casa from the Emiliano Falsini winery, comes from a selection of Nerello Mascalese grapes from centuries-old plants grown organically in the Contrada of the same name in the municipality of Randazzo on the northern slope of Etna volcano at an altitude of about 700 meters (2,700 feet).


<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel. Aged in cement tanks for 6 months, then 12 months in barrique.
<label>Sulfur dioxide:</label>na

Etna Rosso Doc

Emiliano Falsini

Vigneti località Contrada Pignatone

Monte Etna

Sicilia

Randazzo

Muted pink. Citrus red fruit, yeast notes. Full, mineral, fresh, savory.

Lambrusco di Sorbara is the most famous and most widely cultivated variety of Lambrusco and probably the oldest, with characteristics that make it very similar to a wild grape variety. Sandy soils are best for this grape variety. Although the flower is hermaphroditic, it must be grown with another variety of Lambrusco that acts as a pollinator to allow the grapes to ripen. The vineyards from which Radice wine is made rise on silty, sandy soils in the "Al Cristo" vineyard, in the area straddling the Panaro and Secchia rivers.

Lambrusco di Sorbara is the most famous and most cultivated variety of Lambrusco and probably the oldest, with characteristics that make it very similar to a wild grape variety. Sandy soils are best for this grape variety.

<label>Soil:</label>Loose, mostly silty and sandy
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>15 ha
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>120 q
<label>Harvest time:</label>Mid-September
<label>Vinification and ageing:</label>Fermentation in stainless steel and re-fermentation in the bottle on the lees with prise de mousse according to the ancestral method. Maturation in bottle for 3 months. No filtration.
<label>Sulfur dioxide:</label>na

Lambrusco di Sorbara Doc

Lambrusco di Sorbara

Cantina Paltrinieri

Frignano

Emilia Romagna

Sorbara

Bright flamingo pink. Fruits, berries. Saline, bitter, slightly tannic.

Et Cinis from the La Plantze winery, is a rosé wine that comes from vineyards located 700 meters above sea level with completely southern exposure. The must is macerated in amphorae for three months and is aged again in amphorae for 9 months with bâtonnage. The result is a wine with a luminous pink color, saline and elegant.

<label>Soil:</label>Morenico
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Pellicular maceration in amphora for 3 months. Aging in amphora for 9 months with bâtonnage.
<label>Sulfur dioxide:</label>na

Pinot Grigio

La Plantze

Vigneti località Saint-Pierre 

Bright pink with violet highlights. Strawberry, cherry, pomegranate and flowers. Delicate, fresh and slightly savory.

Cerasuolo d'Abruzzo is the first wine produced by the winery each year. Montepulciano grapes are scrupulously selected to have a structured, ripe wine. The vineyards are organically farmed on the hills of Loreto Aprutino, nestled between the Apennines and the Adriatic Sea.

Cerasuolo d'Abruzzo is the first wine produced by the winery each year. Montepulciano grapes are scrupulously selected to have a structured and mature wine.

<label>Soil:</label>Clayey, calcareous
<label>Average vineyard age:</label>Between 25 and 50 years old
<label>Estensione del vigneto:</label>13 ha
<label>Vine training:</label>Abruzzi pergola, spurred cordon
<label>Vine density:</label>1600-5300 strains per hectare
<label>Average production per ha:</label>70 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Pre-fermentative cryo-maceration and pressing of a portion of the unstemmed grapes. Fermentation and aging in stainless steel for 6 months.
<label>Sulfur dioxide:</label>na

Cerasuolo d'Abruzzo Doc

Torre dei Beati

Loreto Aprutino

Val Pescara

Abruzzo

Cherry pink with soft yellow highlights. Red fruits, notes of herbs, fruit. Full-bodied, savory, persistent.

Approximately 20-year-old Gaglioppo vines grow on the hillside of Strongoli facing southeast, with certified organic cultivation without the use of chemicals. Aging for six months in French oak barrels gives Grayasusi body.

<label>Soil:</label>na
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon espalier
<label>Vine density:</label>na
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in barrels with 24-hour maceration. Aging in the same containers for 4 months with bâtonage throughout.
<label>Sulfur dioxide:</label>34 mg/l

Val di Neto Igt

Gaglioppo

Ceraudo

Vigneti Ceraudo

Riviera Crotonese

Strongoli

Calabria

Bright ruby red. Jammy red fruits, flowers, spices and aromatic notes typical of the grape variety. Sweet and balanced, yet fresh and savory, slightly tannic.

Moscato Rosa is so named because of the intense scent of red roses in the wine made from its grapes. The origin of Moscato Rosa is thought to be Dalmatia, and it arrived in Italy as a wedding gift for a young local girl. According to genetic studies it has a parent-child relationship with Moscato Bianco and is related to other Moscato varieties. It is characterized by an elongated pyramid-shaped cluster of medium size, the berries are small and have thin skins that make them very susceptible to botrytis.

Moscato Rosa is so named because of the intense scent of red roses in the wine made from its grapes. The origin of Moscato Rosa is thought to be Dalmatia, and it arrived in Italy as a wedding gift for a young local girl.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>undefined
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Moscato Rosa Alto Adige Doc

Moscato Rosa

Franz Haas

Trámin

Val d'Adige

Alto Adige

Vigneti Franz Haas

Coral rose. Red fruits, rosolio, cedar wood, citrus, black bread, spices, minerals. Fresh, creamy, fruity, mineral, savory.

"Annamaria Clementi Rosé Franciacorta Rosé Riserva Docg" is produced by the Ca' del Bosco winery from pure Pinot Noir grapes. The grapes come from only 3 historic vineyards of about 30 years of age located in Erbusco. Harvested by hand, the grapes undergo a short maceration at a controlled temperature followed by an 8-month fermentation in aged oak barrels. The wine ages on yeasts for 8 years inside oak barrels. This rosé sparkling wine, dedicated to the winery's founder, has rare balance and finesse and a lively savory and mineral freshness.

"Annamaria Clementi Rosé Franciacorta Rosé Riserva Docg" is produced by the Ca' del Bosco winery from pure Pinot Noir grapes. This rosé sparkling wine, dedicated to the winery's founder, has rare balance and finesse and a lively savory and mineral freshness.

<label>Soil:</label>na
<label>Average vineyard age:</label>33 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>34 hl
<label>Harvest time:</label>Late August
<label>Vinification and ageing:</label>Brief maceration on the skins at a temperature of 14°C with subsequent 8-month fermentation in small oak barrels aged at least 3 years. Racking by gravity into oak barrels where the wine ages on the lees for 8 years. Dégorgement is done in the absence of oxygen.
<label>Sulfur dioxide:</label>39 mg/l

Franciacorta Rosé Riserva Docg

Tonneau

Botte grande

Ca' del Bosco

Franciacorta

Lago d'Iseo

Lombardia

Sede Ca' del Bosco

Coral pink. Flowers, strawberry candy, red fruits. Fragrant, fruity, savory.

The name "600 caves" evokes the ancient caves in which wines were aged in the 1800s, and "Recepit," which means rediscovery, was chosen by the winery for the rediscovery of Guarnaccino, a rare grape variety that almost disappeared during the 1900s due to phylloxera and land abandonment. The area where this vine grows is very limited, located near the town of Chiaromonte at 800 meters above sea level on the Sinni River valley in the heart of the Pollino National Park.

The name "600 caves" evokes the ancient caves in which wines were aged in the 1800s, and "Recepit," meaning rediscovery, was chosen by the winery for the rediscovery of Guarnaccino, a rare grape variety that almost disappeared during the 1900s due to phylloxera and land abandonment.

<label>Soil:</label>Sandy loamy-clayey texture with slightly alkaline reaction
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Simple Guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>100 q
<label>Harvest time:</label>Late September
<label>Vinification and ageing:</label>Destemming without crushing, cryomaceration for 24 hours. Fermentation in steel at controlled temperature (12-15°C). Maturation in steel, on fine lees, for 3 months with regular bâtonnage, then in bottle for 3-4 months.
<label>Sulfur dioxide:</label>na

Guarnaccino Basilicata Igt

Guarnaccino

600 Grotte

Chiaromonte

Vigneti 600 Grotte

Basilicata

Massiccio del Pollino

Soft, bright confection pink. Dried fruit, apple, apricot, citrus, confectionery, spice. Soft, acidic, savory, balanced, slightly bitter.

Ròdon is made from Corvina and Rondinella grapes processed in separate vinifications. The vineyards of 12 stand at an altitude of 190 meters facing south and are cultivated organically and without the use of chemicals.

<label>Soil:</label>na
<label>Average vineyard age:</label>12 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>90 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Separate vinification of the two grapes, Corvina and Rondinella. Cryo-maceration for about 6-8 hours and fermentation in steel at a controlled temperature of 17°C. Maturation in steel on fine lees for about 6 months.
<label>Sulfur dioxide:</label>na

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Rosati (18)

'Kius Extra Brut' Vino Spumante di Qualità Metodo Classico

'Palmento di Salina Rosso non Rosso' Salina Rosso Igt

'Trei' Vino Spumante di Qualità Metodo Classico Brut

'Abissi Rosé' Golfo del Tigullio Portofino Metodo Classico Doc Dosaggio Zero

'Pungirosa' Bombino Nero Castel del Monte Docg

'Mania' Vino Rosato

'Collequinto' Tintilia del Molise Rosato Doc

'Rossetto di Sangiovese' Costa Toscana Igt

'Pellerosa' Rosato Roccamonfina Igt

'Davanti Casa' Etna Rosso Doc Feudo Pignatone

'Radice' Lambrusco di Sorbara Doc

'Et Cinis' Vino Rosato

Cerasuolo d'Abruzzo Doc

'Grayasusi Etichetta Argento' Val di Neto Igt

Moscato Rosa Alto Adige Doc

'Annamaria Clementi Rosé' Franciacorta Rosé Riserva Docg

'Recepit Rosato' Guarnaccino Basilicata Igt

'Ròdon' Bardolino Chiaretto Doc