Abruzzo’s iconic rosé wine, it’s made by a white vinification process of dark skinned grapes, which are harvested when they are totally ripped (phenolic maturity). This is the reason why the shade of color is quite strong even if the skin rest in the grape-must for only three-four hours. The name Cerasuolo comes from the word Cerasa, cherry in Italian; it was the “everyday wine” in farmers’ lives (while Montepulciano, “il fermentato” was preserved for great events). Defining it a rosé is quite an understatement: it has a medium body but sharp, with a gorgeous structure, nice acidity and dry. Its smells are typical Cerasuolo’s (strawberry, black cherry, rose and almond) with citric and sometimes licorice notes. The perfect pairing for any dish, but express itself best with pizza, fish or arrosticini (sheep meat skewer).