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This intense and fleshy rosé is perfect for informal drinks or a summer meal. A very nice discovery from the Piedmont! More info
A lively, eye-catching appearance, an intense, fresh bouquet, a flavoursome palate with real body and powerful tannins... an apt summary of a superb Piedmont rosé ideal for serving with gourmet food. It can be enjoyed slightly chilled (14-16°C), and will make a great accompaniment to meat dishes, or perhaps pasta carbonara. And if rosé wines as an apéritif are to your taste, you may wish to serve it with antipasti.
Vino di Tavola Elatis serve at a temperature of 12°C. It will pair perfectly with the following dishes: Tagliatelles aux cèpes, Camembert tiède au caramel poivré, Filet de veau rôti à la moutarde à l'ancienne.
A lively, eye-catching appearance, an intense, fresh bouquet, a flavoursome palate with real body and powerful tannins... an apt summary of a superb Piedmont rosé ideal for serving with gourmet food. It can be enjoyed slightly chilled (14-16°C), and will make a great accompaniment to meat dishes, or perhaps pasta carbonara. And if rosé wines as an apéritif are to your taste, you may wish to serve it with antipasti.
The Giovanni Battista Burlotto estate north-west of the Barolo vineyards in Verduno, is a traditional Piedmont family business. Founded in 1850 by Ignazio Burlotto, the domaine was then handed down to his nephew Giovanni Battista Burlotto, who spent almost 77 years building up the quality and reputation of its wines. In the late nineteenth century, the domaine acquired a strong international reputation. Giovanni Battista Burlotto passed away in 1927 and the domaine went into decline for several years until Fabio Alessandria, great-grandson of the founder, revived the domaine’s fortunes and its outstanding reputation. The vineyard covers 12 hectares, half of which are planted with Nebbiolo, and the other grape varieties include Barbera, Dolcetto, Pelaverga, Sauvignon and Freisa. The vines are tended carefully in the traditional manner, with grass cover in the vine rows and minimal tillage. Massal selection is favoured for replacing vines. In the wine cellar the work is also traditional: destemming, grape treading, fermentation with indigenous yeasts in old open wooden conical casks; long macerations (up to two months) and no filtering or fining. This is a reference domaine for the region and a safe bet.
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