Price: $46.99
Sale Price: $19.98
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Pale copper salmon in color with tiny, tiny, bubbles. The aromas are subtle but fresh, hinting at early season raspberry, strawberry and tangerine skin. Take a sip and the texture is what you notice first. It has the pin-prick, precise, bubbles that I call "pixilated" - each one hitting your mouth and tounge individually but together making a very pretty picture indeed. The ripe raspberry, tart strawberry, and juicy tangerine flavors expand and expand and expand some more as the wine moves across your palate, with the red berry fruit gradually dropping back and the tangerine and pie cherry flavors moving up. The finish is dry, crisp, mouthwatering and long, with citrus, cherry and a hint of sweet almond flavors lingering nicely.
It's tempting to compare this to fancy rose Champagne, since the grapes (Chardonnay and Pinot Noir) and production methoed (secondary fermentation in bottle) is the same for both. But the Letrari family is working in Trentodoc, the mountains and valleys of Trento and Alto Adige, where days are much warmer than in Champagne and nights even cooler. In Champagne, a wine like this would have been made with Chardonnay and Pinot Noir made white plus a dollop of Pinot Noir made red. Here the Pinot is made rose from the start and perhaps the lower tannins from a pink wine base help explain how this is so much more refreshing and drinkable than most rose Champagne. The wine was disgorged in January of 2023 and will probably keep improving in bottle for 2-3 years. But how in the world any will make it past year-end once you get it home is far beyond me.
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