Santa & D'sas Nuovo Rosso Sangiovese

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SANTA & D’SAS Nuovo Rosso is a exciting style of wine which lets the Sangiovese variety express itself as a bambino with fresh zippy fruit. Fragrant cherry, cranberry and beetroot aromas are supported with floral notes and spice. A medium bodied palate that is textural and multi layered, strong varietal cherry fruit leading to hints of dark chocolate, balanced acid and savoury fine tannins.
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2015 NUOVO ROSSO We say young red wine but the Italians say Nuovo Rosso. They may be pronounced differently but they both speak of freshness and drinkability regardless of where you are. A fresh, flavour filled, textural style using Sangiovese as the base variety which suits many food matching options. TASTING NOTE SANTA & D’SAS Nuovo Rosso is a exciting style of wine which lets the Sangiovese variety express itself as a bambino with fresh zippy fruit. Fragrant cherry, cranberry and beetroot aromas are supported with floral notes and spice. A medium bodied palate that is textural and multi layered, strong varietal cherry fruit leading to hints of dark chocolate, balanced acid and savoury fine tannins. FOOD Rojan Josh; Shepherd’s Pie; Moroccan tagines; Manchego Cheese. REGIONS The King Valley is one of Australia’s most exciting and emerging wine regions. It is located in North East Victoria – approximately three hours North of Melbourne and seven hours South of Sydney. Home to the most picturesque and unspoilt valley in Australia, King Valley benefits from a cool climate with extremely varied terrain, that ranges from snow-capped Alps to sun baked fields. THE SEASON The 2015 vintage experienced mild conditions and provided steady ripening. This resulted in exceptional natural acidity in white varieties and excellent colour accumulation in reds. Great fruit expression was observed across most varieties, with our winemakers very pleased with the quality and quantity. WINEMAKING The Sangiovese fruit for the 2015 Nuovo Rosso was picked in late April at 13.2° baumé. The grapes were hand picked in the early morning, placed in a cold room overnight before processing. The next morning the cold grapes were destemmed and then crushed to an open fermenter. A small percentage of whole bunch was included for spice and complexity. The fruit was cold soaked for three days with light pump overs keeping the cap fresh. A slow fermentation on skins with a peak at 28.0°C with twice daily pump overs. Once pressed off skins into tank with some solids MLF fermentation at 22.0°C took place for about 4 weeks. The wine was kept on lees with no sulphur until late June which allowed retainment of fresh aromas and flavours while providing texture and mouthfeel. The wine was bottled under screw cap in July 2015.

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