Cantine Lunae Bosoni Mea Rosa Rosato 2019  Front Label
Cantine Lunae Bosoni Mea Rosa Rosato 2019  Front LabelCantine Lunae Bosoni Mea Rosa Rosato 2019  Front Bottle Shot

Cantine Lunae Bosoni Mea Rosa Rosato 2019

    750ML / 13% ABV
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    750ML / 13% ABV

    Winemaker Notes

    Mea Rosa is made of 100% Vermentino Nero, an ancient autochthonous vine re-discovered and re-proposed after a long period of research and study by Paolo Bosoni and the vine experts. A careful and respectful wine making technique enhances the vine qualities and gives birth to a vivid and intense pink-coloured rosé recalling pomegranate nuances. Its bouquet is characterized by notes of red fruit, wild strawberries and hints of spices. The mouth confirms the smells perceived, enriched by a good freshness and minerality. Mea Rosa is a very versatile wine and pairs well with traditional dishes as well as with a contemporary food culture based on a great research on taste.

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    Cantine Lunae Bosoni

    Cantine Lunae Bosoni

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    Cantine Lunae Bosoni, Italy
    The continuation of the French Cote d’Azur into the Ligurian coastline stretches as far as Tuscany. Most Ligurian wines have traditionally been drunk locally and the steep, terraced vineyards, which don’t allow for mechanisation, mean that wine-making has never been that economical. One exception is the Colli di Luni DOC near La Spezia in far eastern Liguria nestling against the Apuan Alps (with peaks reaching almost 7,000ft at only 5km from the sea) and the river Magra plain.

    The privileged position of the area offers a unique microclimate where the action of sea and mountain breezes, alternating between day and night, creates an optimal condition for growing vines and producing wines of excellence. Here the soil is of an alluvial/sandy nature in the valley, and leaner clay on the hills which supports varieties such as Vermentino with completely different taste profiles.

    Cantine Lunae Bosoni is one of the star producers in the area, located between the Ligurian villages of Ortonovo and Castelnuova Magra on the border between Tuscany and Liguria. Owned by the Bosoni family for five generations, Paolo Bosoni took control of the family business from his father in 1966. The winery was named after the ancient Roman city called “Portus Lunae” (the Port of the Moon), one of the most important cities and ports in the Northern part of the ancient Roman Empire and wants to recall the millenary tradition of winemaking in this area (Roman ruins are still intact just a few miles from the winery).

    Lunae currently represents the largest winery in Liguria with an annual total production of approximately 780,000 bottles. The Bosonis control 85 hectares of vineyards in prized locations (both on the hillside and on the plain), of which 50ha are family-owned, 15ha are long-term leases and the remaining 20ha are owned by local growers who, supported by the company’s technical staff, contribute their small grape production, keeping alive traditions and the unique quality of the wine.

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    Forming a crescent along Italy’s northwestern Mediterranean coast, Liguria is one of the country’s smallest regions. Though its ports, Genoa and Savona have welcomed foreign influence for centuries, the region today is experiencing a fresh interest in its own indigenous varieties. Liguria commits large efforts to the white Vermentino (also called Pigato) and the red varieties Rossese, Sangiovese and Dolcetto (also called Ormeasco in Liguria).

    Liguria has no shortage of dizzyingly steep, coastal vineyards. On its eastern end in Cinqueterre, Vermentino grows along cliffs overlooking the Mediterranean. On its west, bordering France, terraced, seaside vineyards are home to Rossese di Dolceacqua, Liguria’s powerful yet highly aromatic red.

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    Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.

    SWS935131_2019 Item# 729094

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