“Deep, dark rosés…I'm fully in love with this genre-bending category. My absolute favorite rosato!” - Matthew Brodbine, Wine Director of Pasjoli, Santa Monica, CA ICARO 'Rosario' The clay pots give the rostato this beautiful texture with notes of pomegranate and pink flowers. De-stemmed and rested in anfora pots before being pressed into anfora for the fermentation process. Cirelli makes a regular rosato but this one - aged in big clay anfora - is worth finding. “What a wonderful rosato from Francisco Cirelli. Located in the village of Loreto Aprutino (famed for the wines of Valentini), Amorotti produces a Cersuolo d’Abruzzo that combines power and intensity, with savory herbs, sun-warmed blood citrus and an incredibly long finish.” - Jason Alexander, Wine Director of Che Fico in San Francisco, CA Cirelli Cerasuolo d'Abruzzo DOC Anfora “Run by Gaetano Carboni, whose family has been farming this property for generations, Amorotti has quickly established itself as one of the great producers of Abruzzo. Kate Dingwall Amorotti Cerasuolo d’Abruzzo, Abruzzo 2020 Sub out your spa water roses for bottles with a little more substance. We just poured our last bottle this past week and I will be waiting for the next release like it's Christmas morning.” - Felicia Jefferson, Wine and Service Director at The Duck & The Peach in Washington, DC This is cherry pie and raspberry punch in a glass, patio pounder, lunch alfresco, sitting by the pool, shower wine! this one checks all of the boxes for summer. Nero d’Avola is a Sicilian variety that typically makes juicy Malbec-esque wines turned California rose. “Martha, Martha, Martha! This rose is sooo good. These bottles are brilliant examples of winemakers exploring the infinite possibilities of their land and doing so in a manner that's both sustainable and approachable.” - Ian Garrity, Sommelier, elNico Martha Stoumen Nero d'Avola ‘Rosa Marie’ is made by fermenting red grapes (Zweigelt) on the skins of white grapes (Gruner), which gives the wine an earthy, burnished texture that frames its vivacious red fruit so s o elegantly. Over in Austria (one of the world's hot beds for experimental natural wines!) Martin & Anna Arndorfer have been pushing the envelope for what’s possible in the Kamptal region, known for their rigorously maintained standards for Grüner Veltliner production. “Coferments, or wines made by fermenting red and white grapes together in various configurations, have revolutionized the rosé category.

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