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Fattoria Sardi Rosato 2014

Rosé from Tuscany, Italy
  • WW91
12.5% ABV
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3.5 4 Ratings
12.5% ABV

Winemaker Notes

Crisp, clean and refreshing on the nose with notes of rose hips, raspberry and melon with a fading aroma of cream. Extremely tasty, refreshing and pleasant with well-balanced acidity and minerality. Fresh fruit on the finish.

Critical Acclaim

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WW 91
Wilfred Wong of Wine.com
For those of you who never had the pleasure of a true rose, the 2014 Fattoria Sardi would be a perfect place to start, not an afterthought but one made out of the chute as a serious pink wine. Medium to deep salmon color; attractive aroma of wild strawberries and dried herbs, quite pure, excellent depth and persistence; medium bodied, fine weight on the palate; dry, fine acidity, well balanced; wild red fruit flavors, steady and rewarding; lively and crisp aftertaste. (Tasted: January 7, 2016, San Francisco, CA)
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Fattoria Sardi

Fattoria Sardi

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Fattoria Sardi, Tuscany, Italy
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The Fattoria Sardi winery is located in the Centre of Italy, in the North-West of Tuscany, precisely in the countryside between the Appennino mountains and the Tirrenean Sea, only 5 km from the walled city of Lucca. The winery is located between two rivers, the Freddana and the Serchio. The soils are sandstones of the "Tuscan Boulder" with neutral ph. On the plain the soil is loose, silt-sandy with shingles. On the hill the soil is clay with good skeleton. The exposure goes from South-East to South-West. The proximity to the sea ensures a lot of sunshine and constant ventilation. The mountains provide plenty of water and cool nights also during the summer time. The Fattoria Sardi estate includes woods, cultivated fields, olive groves and 18 hectares of specialized vineyards.

One of the most iconic Italian regions for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind.

Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, perfect for Sangiovese as it ripens most efficiently on slopes with maximum exposure to sunlight.

Sangiovese at its simplest produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, the island of Elba and more inland, in Carmignano.

Rosé Wine

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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. It is produced throughout the world from a vast array of grape varieties, but the most successful sources are California, southern France (particularly Provence), and parts of Spain and Italy.

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 will depend on the grape variety and the winemaking style, ranging from pale salmon to deep magenta. These wines are typically fresh and fruity, fermented at cool temperatures in stainless steel to preserve the primary aromas and flavors. Most rosé, with a few notable exceptions, should be drunk rather young, within a few years of the vintage.

RPT39207396_2014 Item# 146170