Cerasuolo d’Abruzzo

This biodynamic Montepulciano rosé from Adriatic hills comes from Amorotti, a small estate in Loreto Aprutino—the same village as legendary producer Lorenzo Valentini. Crafted from old pergola-trained vines at 300–350 metres, it sees a year’s élevage in old oak barrels, adding depth and length rarely found in rosé. Gaetano Carboni works with native yeasts, no filtration and minimal sulphur. Sour cherry, blood orange and wild herbs unfold over a firm, textural palate. The oak lends quiet savouriness; the finish is long, dry and food-focused. Pair with anchovy pasta, grilled octopus or aubergine parmigiana. This Montepulciano rosé shows cherry fruit, herbal depth and savoury length, ideal with anchovy pasta or grilled octopus.