Asolare - the art of pleasurable aimlessness. Sangiovese based rose made with flavour, structure and food versatility in mind, with a small addition of white grapes that spent 6 weeks on skins for aroma and phenolic texture. Inspired by the breadth of rosati found from the north to the far south of Italy, where colour in rose and the resulting deeper flavours and textures is nothing to be afraid of.
From a single vineyard close to the sea, given sufficient time on skins to extract flavour and then fermented in sandstone amphora. It was then sent to large Slavonian oak to mature on lees for the next year. No fining. 930 bottles made.
Blood orange, spice, amaro herbs, flowers. Dry and textural.
Reviews
The Wine Front, 95 Points
“Red cherry, poached strawberry, dried herbs and flowers, orange peel/amaro notes, peanuts, more things probably; it’s kind of a moving feast, though that’s the gist of it. Complex style, soft and nutty, balanced cooling acidity, a fine dustiness and light grip to texture, savoury with a subtle white balsamic bite, blood orange, slightly jellied red fruits in with that, and a finish of excellent length and powdery grip. A wonderful expression of rosato here. Bang on for style. Flavour. Texture. Charm. Huge drinking appeal. All the ticks. That’s the way you do it. Do it.” - Gary Walsh
Halliday Wine Companion, 95 Points
“Sangiovese with 5% muscat blanc à petits grains (six weeks on skins); 12 months in Slavonian oak. If you love Provence-style rosé, this likely won’t be your thing. The colour presages that, and Pantone-swatch matching is not the focus. It has more of an Italian aperitif hue, or thereabouts, and the wine plays in that kind of savoury space, minus the sugar. Fresh blood plum, pomegranate, wild cherry, rosewater, iced tea and orange bitters with a lacy, chalky, briny thing going on that checks the fruitful exuberance. Textural, chewy, sapid (as Italians use the word). A wine for the table and only a modest chill. Madness perhaps, but decanting is advised. Intriguing and very good.” - Marcus Ellis
Asolare - the art of pleasurable aimlessness. Sangiovese based rose made with flavour, structure and food versatility in mind, with a small addition of white grapes that spent 6 weeks on skins for aroma and phenolic texture. Inspired by the breadth of rosati found from the north to the far south of Italy, where colour in rose and the resulting deeper flavours and textures is nothing to be afraid of.
From a single vineyard close to the sea, given sufficient time on skins to extract flavour and then fermented in sandstone amphora. It was then sent to large Slavonian oak to mature on lees for the next year. No fining. 930 bottles made.
Blood orange, spice, amaro herbs, flowers. Dry and textural.
Reviews
The Wine Front, 95 Points
“Red cherry, poached strawberry, dried herbs and flowers, orange peel/amaro notes, peanuts, more things probably; it’s kind of a moving feast, though that’s the gist of it. Complex style, soft and nutty, balanced cooling acidity, a fine dustiness and light grip to texture, savoury with a subtle white balsamic bite, blood orange, slightly jellied red fruits in with that, and a finish of excellent length and powdery grip. A wonderful expression of rosato here. Bang on for style. Flavour. Texture. Charm. Huge drinking appeal. All the ticks. That’s the way you do it. Do it.” - Gary Walsh
Halliday Wine Companion, 95 Points
“Sangiovese with 5% muscat blanc à petits grains (six weeks on skins); 12 months in Slavonian oak. If you love Provence-style rosé, this likely won’t be your thing. The colour presages that, and Pantone-swatch matching is not the focus. It has more of an Italian aperitif hue, or thereabouts, and the wine plays in that kind of savoury space, minus the sugar. Fresh blood plum, pomegranate, wild cherry, rosewater, iced tea and orange bitters with a lacy, chalky, briny thing going on that checks the fruitful exuberance. Textural, chewy, sapid (as Italians use the word). A wine for the table and only a modest chill. Madness perhaps, but decanting is advised. Intriguing and very good.” - Marcus Ellis
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