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Broc Cellars Amore Rosso 2020

The ultimate pizza wine!
  • $72.00

Learn More About This Product

Primary Notes: Cherry, Blueberry Cranberry, Raspberry Cinnamon

Secondary Notes: Clove

Tertiary Notes:

Body: Medium

Dryness: Very Dry

Acidity: High

Tannin: Medium +

Alcohol (%): 12

Origin: Mendocino County, California, USA

Maker: Broc Cellars

Grape: Dolcetto

Fermentation: Organic, Natural Heavy Wood

Awards:

Decanting: 30 minutes

Serving Temperature: Serve chilled between 12–14 degrees or at 16–18 degrees.

Asian Food Pairing: Bo Zai Fan, Japanese rice burger, Korean style pork ribs

Western Food Pairing: Pizzas, sausages, tapas.

Description

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.

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.

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.

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.