25/06/2026
🍾🍾🍾 First season medals started pouring in! And we couldn't be more glad when our "new baby" is among the first to get them.
🌸 contest by the Swiss VINUM - Magazin für Weinkultur: our Nemorosa got a Silver medal 🥈. I guess the jury had some extended experience of floor varnishing (if AI translated the text correctly) that I personally miss, but Nebbiolo can give varnish notes, especially when carb.mac-ed. «Bright garnet red. Lots of cherry, spring tree bark. Elderflower and marzipan. A touch of floor wax. Very fresh, ethereal, with a slightly tart note. On the palate, a refreshingly tart bitterness, lots of green notes, and young flower buds. Well-balanced acidity. Medium finish».
🌸 then Andrea Radic published this story: «A rosé with a fascinating and full character, aromatic yet vigorous and fresh. Made from a rare grape variety—Lambrusca di Alessandria, also known as Mexican Nebbiolo—wow».
🌸 and just when I was going to publish this my ex-sister in arms Анна Євгенія Янченко | Сомельє | Опис вин | Навчання вину who keeps her finger on the pulse of the world wine trends, posted a list of 6 of those for this summer, and the last one is: «Trend nr 6 (!) is the dark rosé. Yes, it's as if the rosé has grown up and become an adult. It's no longer the pale "almost transparent" Provence. What's fashionable now are the rich, full-bodied rosés, with a deeper color, berry flavor, and character. Such rosés do not get lost next to food - they can easily pair with BBQ, pasta, and aged cheeses».
And here we are! The Nemorosa is a blend of NEbbiolo (60%) & MOretto (40%) (of ROSA color) darker than a regular red Nebbiolo, a result of a 100% wet carbonic maceration. Not sure someone has done that before and with these varieties even less.
Come and try it tomorrow (26/06) in Canale, 27/06 in Magliano Alfieri & on July 4th - in Moncalieri. Don't miss the trend 😎
