Italian rosatos are incredibly distinctive in that the vast majority of them come from uniquely Italian varieties. While you might - if you look hard - find a rosato made from Montepulciano made outside "the boot" of Italy, it's unlikely you'll find one made from Negroamaro. Plus, I guarantee you there are none made of Susumaniello or Rondinella. So, pop open a bottle of one - or all - of these and discover a whole new flavor range of rosé wine!
Read MoreScaia is a Veronese term for Parmigiano Reggiano crumbs. The Castagnedi brothers, who also own Tenuta Sant'Antonio, use the name for their second label to playfully refer to the chunks of crumbly limestone found in their local vineyards.
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