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A Mano Rosato Puglia by A Mano 2016
A Mano Rosato Puglia
by A Mano 2016
Availability: Sold Out
$17.95
($215.40 per case)
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Producer : A Mano
Region : Italy (Italy), Puglia (Italy)
Bottle Per Case : 12 x 750 ml
Food Pairing : Breads, Cured Meat, Rich Fish, Soft Cheese, White Meat
Tasting Notes
Bright pink in colour with a lively, youthful perfume of ripe strawberries and a touch of fresh mint. On the palate it is surprisingly full-bodied with good structure, perfectly balanced with a delicate fruit character and zesty, lightly spiced finish.
Specs
| Bottles Per Case | 12 Pack |
|---|---|
| Bottle Size | 750 ml |
| Producer | A Mano |
| Region | Italy (Italy), Puglia (Italy) |
| Alcohol | 12% alc./vol. |
| Style | Rose |
| Vintage | 2016 |
| Farming Method | Sustainable |
| Grapes | Primitivo |
| Food Pairing | Breads, Cured Meat, Rich Fish, Soft Cheese, White Meat |
| Descriptors | Floral, Fruity, Mineral |
| Wine Type | Rosé |
| Wood Presence | Unoaked |
| Body | Medium |
| Price of Case | $215.40 |
The Producer
A Mano
A Mano is all about Puglia. Ironically, neither of its owners is native to the region. Mark Shannon is a graduate of the University of California at Davis, a former 'flying winemaker' who settled in Puglia to make his own wine. Elvezia Sbalchiero is a marketing pro from Italy’s opposite extreme, cool, northern Friuli.
They met in 1997, while both were consulting for a Sicilian winery. Mark and Elvie’s winery is ideally located within the 'golden triangle' an area between Torricella, Sava, and Manduria and boasts vines that are 70-100 years old. They call it A Mano, Italian for 'handmade.' More than a name, it’s their manifesto. They passionately care for every single detail starting in the vineyard and going all the way to the bottle. The excellent alluvial soil is beautiful even to look at. It is deep red in color and ideal for structured, extract-packed grapes. The vines are hand-cultivated and low-yielding, still head-trained as they were by the ancient Phoenicians. Mark has achieved a winning combination of California’s technology (jacketed rotary fermenters, heat exchangers, stainless steel equipment on a state-of-the-art scale etc.) and Puglia’s tradition and terroir.
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