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Broc Cellars Amore Rosso 2020

The ultimate pizza wine!
Dolcetto, Montepulciano, and Sangiovese
  • $73.00

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Red Fruit and Black Fruit, Sweet Spice

BODY: Medium
Medium +
Moderate (9-12%)

Origin: California (Napa, Sonoma, Russian River Valley & More), United States of America

Grape Varietals:
Dolcetto, Montepulciano, and Sangiovese

Minimal Intervention

Maturation: Oak Barrels


Pizzas, sausages, tapas.

Bo Zai Fan, Japanese rice burger, Korean style pork ribs


Broc Cellars Amore Rosso 2020

Broc Cellars Amore Rosso is the ultimate pizza wine. Although Amore Rosso is historically a 100% Sangiovese blend, the 2020 vintage was experimented with by blending multiple Italian varieties grown at Fox Hill. The idea was to make a table wine capturing the feel of an old school classic field blend.

Grape varietal & region: 58% Dolcetto, 26% Montepulciano and 16% Sangiovese. The fruit comes from the organically farmed Fox Hill Vineyard in Mendocino, California. Fox Hill Vineyard is a special place for Broc Cellars as it's where they first ventured into Italian varieties. The vineyard is located between Hopland and Ukiah. The soil is mostly sandstone, and rocks and pebbles are found everywhere including quartz.

Taste profile: Bright and fresh with a depth and complexity that makes this wine a perfect match for food. The dry and medium-bodied palate has velvety tannins, a vibrant acidity and perfectly balanced structure. Dark cherry and blueberry fruit mix with bright red cranberry and raspberry flavours before offering spicy nuances of clove and cinnamon.

Winemaking process: Whole cluster fermentation of the Dolcetto grapes before ageing in stainless steel. Montepulciano was made carbonic in stainless steel and ageing was done in neutral French oak barrels. Whole cluster fermentation of the Sangiovese in stainless steel before ageing in neutral French oak barrels. The wine is made using spontaneous fermentation with only native yeasts and bacteria that exist on the grapes. No additional nutrients, yeast, bacteria, enzymes, tannins or other popular fermentation agents.