# Le Vasche Cerasuolo d'Abruzzo (2024)

- **Producer:** Agricola Caprera
- **Colour:** rosé
- **Type:** still
- **Grapes:** 100% Montepulciano
- **Region:** Abruzzo, Italy
- **Style:** Natural
- **Average price:** €17
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** rose, citrus blossom, sour cherry, strawberry, red cherry, earth

## About this wine

Le Vasche Cerasuolo d'Abruzzo from Agricola Caprera is a distinctive rosé wine produced in the Abruzzo region of Italy. The name 'Le Vasche' pays homage to the ancient stone crushing vats found in the area, signifying a long history of winemaking. The estate is the passion project of Luca Paolo Virgilio, who returned from an international career to establish a small, organic farm focused on low-intervention winemaking. Situated at 400 meters elevation on limestone and clay marl soils, the vineyards benefit from the unique Abruzzo terroir. This Cerasuolo d'Abruzzo is made exclusively from 100% Montepulciano grapes, a varietal that typically yields red wines, giving this rosé a characteristic deeper color and more structured profile compared to lighter rosés.

## Interesting facts

- The name 'Le Vasche' means 'The Vats,' referencing ancient stone wine-making vessels.
- Agricola Caprera is a small, polycultural farm with vineyards, olive trees, grains, and beehives.
- The winemaker left an international career to pursue natural winemaking in Abruzzo.
- The wine is made with 100% Montepulciano, a grape typically known for robust red wines.

## Food pairing

The wine's lively acidity and savory, stone-like undertones cut through richer dishes and complement seafood. Its bright cherry and strawberry notes pair well with tomato-based sauces and lighter proteins, while the subtle earthy and floral notes can echo herbs and spices.

## Wine making process

The winemaking process for Le Vasche Cerasuolo d'Abruzzo begins with 100% Montepulciano grapes that are de-stemmed and pressed whole. Fermentation is spontaneous, occurring in steel tanks without any maceration period. This approach emphasizes the purity of the grape and the influence of indigenous yeasts. The wine is then aged in steel tanks to maintain its freshness, followed by a brief period of bottle aging before release. Notably, the wine is unfiltered and produced with no added sulfites, reflecting the producer's commitment to natural winemaking principles. The estate itself is managed using certified organic farming practices, and the farm is polycultural, integrating vineyards with olive trees, grains, and beehives.