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 MoreI have tasted an assortment of wines within the Tenuta Sant'Antonio range several times. I'm disappointed to say that, overall, these were rather lackluster. That's not to say that they aren't drinkable or pleasant enough. They mostly are.
The vintage is not the culprit as each of the four wines comes from its own growing season. The style - or at least the vinification and aging - is different for each wine, too. Moreover, I tasted these wines several months after they arrived at my door, so shipping was not the offender.
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.
Read MoreThis perky young thing is surprisingly forward on the nose and palate. It’s downright energizing to drink this!
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