Inserrata
|
2023
|
Rosé
Inebriante
Inebriante
Tuscany
,
Italy
87
REVIEW
Salmon color. Ripe strawberry and strawberry compote on the nose, but this red fruit character is gone pretty fast and develops into dried herbs, oregano, tomato leaf, and a hint of bread crust. Dry with low acidity (wine is close to the retirement phase) with some strawberry and cherry, but the typical Sangiovese bitterness then takes over and makes the palate quite neutral. Super interesting spicy aftertaste.
Salmon color. Ripe strawberry and strawberry compote on the nose, but this red fruit character is gone pretty fast and develops into dried herbs, oregano, tomato leaf, and a hint of bread crust. Dry with low acidity (wine is close to the retirement phase) with some strawberry and cherry, but the typical Sangiovese bitterness then takes over and makes the palate quite neutral. Super interesting spicy aftertaste.
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Apr '26
THE WINERY
Inserrata is what happens when a Tuscan farm decides to get a degree in fine arts. Located in the San Miniato hills, this estate skips the old-school stuffiness for a purely organic approach. The labels look like they belong on a gallery mood board because the family blends viticulture with creative design. It is serious about the planet but does not take itself too seriously. If your wine rack needs a glow up, this is the one.
Inserrata is what happens when a Tuscan farm decides to get a degree in fine arts. Located in the San Miniato hills, this estate skips the old-school stuffiness for a purely organic approach. The labels look like they belong on a gallery mood board because the family blends viticulture with creative design. It is serious about the planet but does not take itself too seriously. If your wine rack needs a glow up, this is the one.
VISIT THE WINERY
THE WINE
The process kicks off by destemming the fruit and giving it a gentle press. The juice then gets exactly one hour of skin maceration, which is basically the equivalent of a quick power nap. Next, spontaneous fermentation takes place inside stainless steel tanks over a period of twenty days. Finally, the wine ages in stainless steel without any lees
The process kicks off by destemming the fruit and giving it a gentle press. The juice then gets exactly one hour of skin maceration, which is basically the equivalent of a quick power nap. Next, spontaneous fermentation takes place inside stainless steel tanks over a period of twenty days. Finally, the wine ages in stainless steel without any lees
VISIT THE WINE
