Cerasuolo d'Abruzzo

Made from Montepulciano grapes with limited skin contact, producing a deeply colored rosato (cerasuolo means cherry-colored). Rich and structured for a rosé, with cherry, strawberry, and almond flavors. Serious enough to pair with grilled meats.

Cerasuolo d'Abruzzo's history begins in Abruzzo, where Montepulciano has been cultivated for centuries. The name "Cerasuolo" derives from "cerasa" (cherry), referring to the wine's distinctive deep cherry-pink color. Unlike most rosé wines, which are pale and delicate, Cerasuolo d'Abruzzo is made with a longer maceration period, extracting more color, tannin, and structure from the Montepulciano grapes. The appellation received formal recognition in 2010 as DOC, codifying the production zone throughout Abruzzo and quality standards. Cerasuolo d'Abruzzo's distinctive character comes from the unique production method—short but intense maceration—which creates a rosé with the color and structure of a light red wine. The wine's international reputation grew in the 2010s, when it became recognized as one of Italy's most serious rosé wines, celebrated for its depth and food-pairing versatility. Today, Cerasuolo d'Abruzzo represents Italy's most distinctive rosé wine, with the wine's deep color and structure making it perfect for pairing with a wide range of dishes.

Cerasuolo d'Abruzzo production follows DOC regulations. The wine must be made from minimum 85% Montepulciano, with up to 15% other authorized red varieties. Harvest typically occurs in late September to early October, when Montepulciano has achieved optimal ripeness. The grapes are harvested by hand, then destemmed and crushed before transfer to fermentation vessels. The key to Cerasuolo's distinctive character is the maceration period—typically 12-24 hours—which is longer than most rosé wines but shorter than red wines. This brief but intense contact with the skins extracts color, tannin, and structure while maintaining freshness. After maceration, the must is separated from the skins and fermentation occurs at controlled temperatures (16-18°C) to preserve aromatics. The wine must age minimum 3 months before release. The wine must achieve minimum 12% alcohol and pass quality controls. The wine's distinctive deep color and structure come from the unique production method, which creates a rosé with the complexity of a light red wine.

Cerasuolo d'Abruzzo represents Abruzzo's winemaking tradition, a wine that demonstrates the region's capacity for producing serious, food-friendly rosé. In Abruzzo homes and restaurants, Cerasuolo d'Abruzzo flows at everyday meals, its deep color and structure making it perfect for pairing with the region's bold cuisine. For Abruzzese, Cerasuolo d'Abruzzo represents the region's unique approach to rosé, a wine that honors Montepulciano tradition while expressing the region's distinctive character.