When Francesco Saverio Russo, a wine blogger, contacted us in November to ask us our interest in attending The Only Wine Festival with real pleasure, we accepted the invitation, but we certainly didn’t think it would have given us so much satisfaction and surprises!
In a splendid location like Città di Castello (PG) we met enthusiasts, professionals, journalists… and was very interesting to mee how they approach the world of Rosé Wine with curiosity and interest.
It is interesting to be able to taste the different expressions “in pink” of the producers present, listen to the descriptions of the numerous winemaking techniques and discover how many nuances there may be behind the common way of calling the “Rosé Wine”.
Motivated by the enthusiasm of the initiative, our reality presented itself with 3 different labels: the Di Sipio Rosè, a blend of Pinot Nero and Montepulciano grapes, the Di Sipio Brut Rosé, Classic Method from Pinot Noir and Chardonnay, Di Sipio Cerasuolo d’Abruzzo Dop in two different vintages: 2016 and 2018 which is being refined in the bottle.
A pleasure and a satisfaction to be able to take part in the Masterclasses organized by the Festival e to receive the award for best rosé wine, just with the Di Sipio Cerasuolo d’Abruzzo Dop 2016, our big bet.
Already during Vinitaly we had the opportunity to confirm that something in the air was changing… and that our initiative, for some arduous and reckless, of wanting to make long-lived Cerasuolo today, after more than 13 years of work, was starting to do space, gathering followers and supporters… and it was really yet another incentive to continue on this journey, this event, its recognition and the valuable feedback of the participants.
Thanks to the organization of The Only Wine Festival and to Francesco Saverio Russo who involved us.
We look forward to seeing you in Abruzzo or even before, at Vinexpo in Bordeaux, if you were present !!!
ImageAlready during Vinitaly we had the opportunity to confirm that something in the air was changing … and that our initiative, for some arduous and reckless, of wanting to make long-lived Cerasuoli today, after more than 13 years of work, was starting to do space, gathering followers and supporters … and it was really yet another incentive to continue on this journey, this event, its recognition and the valuable feedback of the participants.