Montepulciano d'Abruzzo Cerasuolo Valentini 2016 By Emanuele Spagnuolo
Describing a wine like the Cerasuolo di Valentini is a difficult task even for those who are accustomed to speaking and writing about the nectar of Bacchus frequently.
Pink-coppery, limpid, charming in the glass.
The nose is Valentini, has its own stamp, its crystalline class. That mix of small red fruits, pyrope powder and a note of minerality that is already revealed on the nose. Currants, raspberries and pomegranates alternate between fruity scents. A light spice flies over our nose and gives olfactory refinement.
In the mouth this cherry is no longer focused on softness and immediacy like the old nineties versions. Now it is a full, important, authoritative wine.
It is rosy, but with a red wine structure capable of supporting even the most delicious fish dishes.
In the mouth the wine is structured, broad, full-bodied, sapid and very mineral, a note that allows you to catapult the taster in the midst of sensations of the sea.
The drink is incredible agile on the palate, the wine is also long in the mouth and closes with a fascinating almond finish.
We tasted it with more fish dishes, but I have no doubt in saying that the fish soup came out enhanced as well as the wine from the combination and was the perfect dish as a food pairing.
The Cerasuolo di Valentini is pure poetry, produced with natural methods, no filtration and only indigenous yeasts.
It is interesting to remember the production method that does not require maceration with the skins.
This extraordinary wine comes from the white vinification of black grapes, that is to say it is obtained only by must in full absence of marc, without even one minute of maceration on the skins.
Following a procedure also valid for Trebbiano, thanks to the use of a dripper from the 1950s, the crushed grapes - and therefore the must - are separated from the skins which are inserted in vertical presses where they undergo a soft pressing; then depending on the vintage, the type of grapes, the thickness of the skin and an infinity of other variables the must is mixed with a part of the pressed, obtaining a specific and different color every year.
The best rosé of Italy tasted until now by the undersigned palate.