Dry & intense with a refreshing finish
Aromas of plums & strawberries
Great aperitif or accompaniment to fish & seafood
De Martino Gallardia del Itata Cinsault Rosé 2016 (Chile)
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De Martino Gallardia del Itata Cinsault Rosé 2016 (Chile)
Accolades
Awarded 91/100 Points
Robert Parker's Wine Advocate, Apr 2017
Awarded 90/100 Points
Fiona Beckett, Decanter, May 2017
Awarded 16.5/20 Points
Jancis Robinson, Nov 2016
Description
- Dry style
- Cherry
- Raspberry & Strawberries
- Plums
"A bold and characterful Rosé made from dry-farmed old vine Cinsault by one of Chile’s most interesting and innovative producers. Drink with: grilled or barbecued chicken or pork" Fiona Beckett, Decanter, May 2017
A delicate salmon pink in colour. Aromas of plums and strawberries. The palate is dry and intense with notes of cherry and raspberry leading to a refreshing finish. A great Summer glugger!
The de Martino Family have been making wine in Chile's famed Maipo Valley for over 70 years and their vineyards are situated at altitudes of up to 825m above sea level, yet only 30 miles from the Pacific Ocean. The soils are made up of clay, sand and volcanic rock which in turn imparts a very distinct character to the wines. This particular Cinsault Rose is from the 'Gallardia' range. 'Gallardia' is the name of a flower that grows in the foothills of the Itata Coastal Mountain Range and translates as 'bravery' referring to the harsh climate of the region. The grapes are from vines grown in the cool climate area of Itata in the south of Chile.
In the winery grpaes were first de-stemmed and then immediately pressed to obtain translucent free run juice. As is the characteristic of this grape variety, the juice is onion coloured. In this first stage, no sulphur dioxide is added. The juice is then decanted in order to remove impurities. Alcoholic fermentation is carried out in stainless steel tanks for 12 days. The temperature is then lowered significantly to prevent malolactic fermentation and once the wine is clarified, sulfur dioxide added.
Food Pairing: Pair with poached red mullet with spring onions, prawn and asparagus tart or a simple plate of feta cheese, olives and hummus.
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