# Briscola e Tressette (2024)

- **Producer:** Podere San Biagio
- **Colour:** rosé
- **Type:** still
- **Grapes:** Montepulciano
- **Region:** Abruzzo, Italy
- **Style:** Natural
- **Alcohol:** 13.0%
- **Average price:** €18
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** cherry, raspberry, strawberry, redcurrant, herbaceous

## About this wine

Briscola e Tressette is a natural rosato produced by Podere San Biagio, an estate managed by the Fiore family since the 1980s in Controguerra, Abruzzo. Located in the Colli Aprutini region, the vineyards sit at 300 meters above sea level on clay-limestone soils, benefiting from a unique microclimate shaped by Adriatic breezes and alpine winds. Winemaker Jacopo Fiore dedicated this wine to his grandfather, recalling childhood memories of watching older men play traditional Italian card games (Briscola and Tressette) in local taverns. The estate is a certified organic pioneer, focusing on biodiversity and minimal-intervention viticulture.

## Interesting facts

- The wine is named after Briscola and Tressette, two traditional card games played in Italian taverns, honoring the winemaker's grandfather.
- The playful, eye-catching bottle labels are designed in collaboration with the winemaker's partner, who is a professional tattoo artist.
- Podere San Biagio is an active member of VinNatur, reflecting their strict commitment to natural, additive-free winemaking.

## Food pairing

This structured rosato bridges the gap between white and red wines. Its vibrant acidity cuts through the richness of fried seafood and cured meats, while its medium body and subtle skin-contact grip provide enough backbone to stand up to lightly spiced dishes and savory white meats without being overwhelmed.

## Wine making process

Crafted from 100% Montepulciano grapes, this rosato undergoes a highly natural vinification process. Grapes are harvested entirely by hand. Fermentation occurs spontaneously with indigenous yeasts in temperature-controlled stainless steel tanks. The skin maceration is kept extremely brief, lasting only a few hours to achieve its vibrant cherry-pink hue. The wine is aged for several months in stainless steel tanks to preserve its fresh fruit character. It is bottled unfined and unfiltered, without clarifications and with minimal sulfur dioxide additions (total SO2 under 10 mg/L).