"Loris" Vino Rosato

It is not easy to imprint one's character on a wine in any way without distorting the characteristics of the grapes and, above all, without giving in to the temptation to do something eccentric to make people talk about you. With time, as wiser people would believe, technique is refined and we get to grips with things. For a different rosé that respects its own intimate essence, one needs to ensure that little colour is extracted from the red grapes, and for limited times. Winemaking needs to have a rhythm, like an orchestra conductor, there are precise seconds in which to add the cacophonous melodies. In short, a balancing act must be made performed that is neither obvious nor easy. And yet, where would all the fun be if there were no challenges to overcome to be successful.

The Loris Vino Rosé has a secret, which isn't so secret: like many rosé wines, if not all, it has a touch of tannin. So subtle that to find it takes extreme skill and a pinch of obsession. This aspect makes my rosé perfect for a wide variety of combinations: cold cuts, fresh or slightly aromatic cheeses, pasta dishes and seafood in general, risottos, vegetables, fusion recipes and forays into exotic and spicy dishes. In my opinion, the pairing to try is with Soprèssa Vicentina DOP, because they don't just go well together, but one can also see the beginnings of an overwhelming passion.

If you drink it like a Barbaresco, you miss the nuances. If you drink it like a Verdicchio, you obscure the sharper traits. The rosé is rosé, it is a third way, it is another world, a different approach, a method and a story from other times and other voices. Keep this in mind and sip it as if you have never drunk one before: you'll feel the cold tingle of violet, the nebulous texture of the pomegranate and its slippery, sapid and eclectic nature that, I'm sure, won't disappoint you.