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Costa d’Amalfi Rosato

Wines

This is rosé the way the Amalfi Coast makes it: bold, structured, and unmistakably of its place. Grown on stone-walled terraces carved into the dolomitic-limestone cliffs of Cetara and Raito, high above a sea that shapes every drop, this wine is a 50/50 union of Campania’s two great native reds — fruity, harmonious Piedirosso (known locally as per ‘e palummo) and deep, structured Aglianico.

Vivid salmon-pink with coppery light, it opens with cherry, red currant, pomegranate, and blood orange, laced with wild fennel and the salty, sun-baked scrub of the Mediterranean maquis. On the palate, it has real weight and grip — a subtle tannic thread runs beneath the fruit, carrying through to a long, flavorful finish.

Appellation: Costa d’Amalfi DOC

Type: Rosé, dry

Blend: 50% Piedirosso (locally called per ‘e palummo), 50% Aglianico

 

Wine Details:

Tasting Notes:
Color: Vivid salmon-pink with coppery, orange-tinged reflections.
Bouquet: Intense and elegant — ripe cherry, red currant, raspberry, wild strawberry, morello cherry, and pomegranate, layered with blood orange, fragrant citrus, wild fennel, and Mediterranean scrub herbs.
Palate: Rich and structured with good body, ripe fruit, and a subtle tannic trail — a distinctive feature of this Piedirosso-Aglianico blend. Fresh acidity carries through to a persistent, flavorful finish.
Alcohol: 13% 
Serving Suggestion: Serve at a 10-13°C (50-54°F) in a cachet wine glass.
Pairing: Antipasti, pasta dishes with fish sauce, pasta dishes with tomato sauce or guazzetti, fish soups, and grilled octopus dishes.

Vinyard Notes:
Production Area: Cetara e Raito (hamlet of Vietri Sul Mare).
Vineyards: Cetara and Raito (hamlet of Vietri sul Mare), Amalfi Coast
Elevation: 100-250 meters a.s.l.
Exposure: Southern.
Soil: Dolomitic-limestone rock.
Vine density: 3,000-3,500 per hectare.
Planting system: Pergola and/or atypical radial, espalier.
Yield per Hectare: 8-quintals per hectare (1.5 kg per plant).

Winemaking Notes:
Harvest: First week in October.
Vinification: After a 10-12 hours  maceration it ferments in controlled temperature stainless steel tanks.
Aging: Four months in stainless steel.