Villa Rosa Asti
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Blend: 100% Moscato
Villa Rosa has some of the richest heritage in Castellina in Chianti and its vineyards resonate the essence of Chianti Classico. The Cecchi Family purchased the property from the Lucherini Bandini Family who had carefully tended the land for almost 70 years. The families shared a great friend who linked them together: the renowned and formidable wine taster, Giulio Gambelli. For Giulio, Villa Rosa was the best vineyards in Castellina in Chianti Classico for growing Sangiovese. As Giulio used to say: "A Villa Rosa il Sangiovese ci nasce bene!" – (At Villa Rosa, the Sangiovese grows well!).
Immediately after purchasing the property in 2015, they conducted a meticulous soil analysis to understand the potential for Sangiovese in each vineyard. The estate includes 30 hectares of vineyards, all included in the Chianti Classico appellation. The focus was and still is to produce the best expression of Sangiovese from the Chianti Classico denomination in the higher elevations of Castellina in Chianti. The 2015 harvest was used for the debut vintage of Gran Selezione Villa Rosa, which burst onto the scene from a year of exceptional growing conditions: cold winters, mild and humid springs, summers with good temperature ranges, and some rainfall.
The property is managed with the sole objective of producing a Gran Selezione wine, which is the most prestigious designation in Chianti Classico and is meant to be a pure expression of Sangiovese.
A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.
There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.
Recognized as the source of the best Barbera in all of Italy, Asti is a province (as well as major city) in Piedmont, consisting of a gentle, rolling landscape with vineyards, farmland and forests alternating throughout.
Barbera d’Asti can be made in an array of styles from relatively straightforward, fruity and ready for consumption early, to the more concentrated, oak aged version with an ability to cellar impressively for 10-15 years and beyond. Some of the very best sites for Barbera in Asti are concentrated in the subzone of Nizza Monferrato. Other red varieties grown here include Freisa, Grignolino and Dolcetto, which can be bottled varietally or blended into Barbera.
Historically consumers commonly associated the Asti region with Asti Spumante and Moscato d’Asti, both playful, aromatic, sparkling wines made from the Muscat grape. Asti Spumante is less sweet, fully fizzy and more alcoholic (yet still clocking in at only around 9% alcohol) while Moscato d’Asti is sweeter, gently sparkling (“frizzante”) and closer to 5 or 6% alcohol. Each is produced in stainless steel tanks to preserve the fresh and fruity flavors of the grape, often including peach, apricot, lychee and rose petal. Asti is also the spot for the pink-hued Brachetto d'Acqui, a slightly sparkling wine ready to charm with its raspberry and rose flavors and aromas.