{"id":3592,"date":"2021-07-30T15:35:42","date_gmt":"2021-07-30T13:35:42","guid":{"rendered":"https:\/\/www.abruzzoinformation.com\/10-things-you-need-to-know-about-cerasuolo-dabruzzo\/"},"modified":"2021-07-30T15:50:39","modified_gmt":"2021-07-30T13:50:39","slug":"10-things-you-need-to-know-about-cerasuolo-dabruzzo","status":"publish","type":"post","link":"https:\/\/www.abruzzoinformation.com\/en\/10-things-you-need-to-know-about-cerasuolo-dabruzzo\/","title":{"rendered":"10 things you need to know about Cerasuolo d’Abruzzo"},"content":{"rendered":"

It is defined ros\u00e9<\/strong> , but it is, more precisely, a red vinified in white<\/strong> . Its organoleptic value, fresh and fine<\/strong> , the peculiar chromatic intensity and taste,<\/strong> in addition to a particular longevity, they make it completely different from other types of ros\u00e9. The Cerasuolo d’Abruzzo<\/strong> it is a wine that is usually appreciated in its own young version<\/strong> , but it can also be proposed aged<\/strong> and in this case he really manages to surprise, because he expresses himself in a very interesting way too. Let’s find out what they are the 10 things to know<\/strong> on the Cerasuolo d’Abruzzo.<\/p>\n

The vine<\/h2>\n

Its grape is the Montepulciano<\/strong> . Cerasuolo d’Abruzzo is obtained, in fact, from processing of his<\/strong> grapes in purity<\/strong> , which, however, are harvested in an earlier period than those used for red wine. It should also be remembered that, for this reason, for many years Cerasuolo<\/strong> And Montepulciano<\/strong> have been part of the same DOC.<\/strong><\/p>\n

The vinification<\/h2>\n

The Cerasuolo d’Abruzzo<\/strong> is obtained with different techniques of winemaking<\/strong> , all oriented to the final result of a wine characterized by lightness and liveliness<\/strong> .<\/p>\n

The first technique is that to make vinification in white<\/strong> the Montepulciano grapes, that is without any contact between the skins and the must<\/strong> during the maceration period and this is a procedure that is obtained by means of the so-called soft pressing<\/strong> .<\/p>\n

You can also follow the technique, called, of bloodletting<\/strong> : it is taken a certain amount of wort<\/strong> from what you are using to make a red wine e he comes<\/strong> made to vinify in white<\/strong> .<\/p>\n

Still another technique is that of Svacata<\/strong> and has very ancient origins: to the grapes that have been made vinify in white<\/strong> a part of ripe grapes is added during fermentation done<\/strong> ferment in red<\/strong> with the skins.<\/p>\n

The Cerasuolo d’Abruzzo Superiore DOC<\/h2>\n

This other denomination of the Cerasuolo d’Abruzzo DOC is defined Superior<\/strong> , as its production must follow stricter rules<\/strong> .<\/p>\n

Another feature of it is the higher alcohol content<\/strong> compared to the Cerasuolo d’Abruzzo DOC and which starts from 12.50 \u00b0<\/strong> .<\/p>\n

The Superior<\/strong> has a color cherry pink<\/strong> and to the nose it offers a complex and more intense range, which it collects vinous, fruity, floral, spicy notes<\/strong> . On the palate it is told in a way balanced<\/strong> And<\/strong> harmoniously<\/strong> delicate<\/strong> .<\/p>\n

The origins of wine and the term<\/h2>\n

Currently the Cerasuolo d’Abruzzo<\/strong> it is considered one of the most prestigious and renowned ros\u00e9s<\/strong> produced in Italy. In 2010<\/strong> became the first wine of this type to obtain the Designation of Origin<\/strong> Controlled<\/strong> , a recognition that, among other things, it has given a very specific identity<\/strong> , making it completely independent from Montepulciano.<\/p>\n

In distant times it was a peasant wine<\/strong> , but of quality<\/strong> , whose processing, more complex than that of red, was handed down orally. It was usually reserved to the guests<\/strong> , but it could be tasted during lunch in the countryside<\/strong> , in the break of the well-deserved refreshment during the hard work in the fields.<\/p>\n

The word with which it is identified, cherry<\/strong> , It means Cherry<\/strong> and in dialect it sounds cirasce<\/strong> or cirici<\/strong> or cirice<\/strong> . As for its origin, there are many possible interpretations. It could, in fact, derive from the late Latin term cerasium<\/strong> or from the older Greek term cherasion<\/strong> or even from the Neapolitan term cerasa<\/strong> : all words which, of course, indicate the same meaning.<\/p>\n

Color<\/h2>\n

The Cerasuolo d’Abruzzo<\/strong> has its typical color Cherry red<\/strong> which differs in several shades that can be more or less brilliant.<\/strong> It is a shade that remains well consistent<\/strong> in the moment of rotation of the cup<\/strong> , on which, in fact, he leaves some bow shapes<\/strong> quite marked.<\/p>\n

Could it be interesting for you:<\/strong> 10 things you need to know about Montepulciano d’Abruzzo<\/strong><\/a><\/p><\/blockquote>\n

The scent<\/h2>\n

On the olfactory examination<\/strong> announces himself with his own fruity notes<\/strong> and of delicate orientation: they refer to fruits such as raspberry, cherry, pomegranate<\/strong> . These are then accompanied by fresh notes<\/strong> flowers of carnation and geranium<\/strong> and has a background, instead, spicy<\/strong> , which is expressed in a delicate way.<\/p>\n

His intensity<\/strong> and his complexity<\/strong> , from this point of view, they can be considered medium<\/strong> and, on the whole, it can be said that to the nose it presents itself as a wine that can be defined quite complex.<\/strong><\/p>\n

The taste<\/h2>\n

On the gustatory examination<\/strong> the Cerasuolo d’Abruzzo stands out for freshness and balance<\/strong> , so it handles well both persistence and softness<\/strong> . Finally, it has a mineral finish<\/strong> , in addition to proposing, at times, a hint of almond<\/strong> . It is a wine that can be defined dry, light, fine, harmonious, quite persistent and slightly tannic.<\/strong><\/p>\n

The serving temperature<\/h2>\n

It should be served at a temperature that goes from 12 to 14 degrees<\/strong> , ideal for preserving its characteristics. There bottle<\/strong> it must be open at least half an hour before<\/strong> to pour the wine into glasses, so that, then, it can be appreciated in the round in its olfactory and taste peculiarities.<\/strong><\/p>\n

His glass<\/h2>\n

The most suitable glass for Cerasuolo d’Abruzzo is the classic red wine glass<\/strong> . Its shape rounded and comfortable<\/strong> it is, in fact, the right one to be able to admire thoroughly his colour<\/strong> and the various<\/strong> nuances<\/strong> , as well as giving it the space it needs for let release its fruity and floral olfactory notes.<\/strong><\/p>\n

Food pairings<\/h2>\n

Fresh, clear, balanced wine<\/strong> , goes well, of course, with dishes based on fish<\/strong> , sea and lake, prepared according to various cooking methods: from the grill to the oven<\/strong> . It goes very well with the classic soup<\/strong> and the magnificent<\/strong> soup<\/strong> in the two versions, the Vasto and the Julian.<\/p>\n

It is a very suitable wine also for the aperitif<\/strong> , for the appetizer<\/strong> and for first dishes<\/strong> with a delicate flavor, starting with risotto<\/strong> , but it is also perfect with one legume soup<\/strong> , thus creating a nice contrast with its freshness which is very interesting.<\/p>\n

As for the meat<\/strong> , goes well with the balance and delicacy typical of White meat<\/strong> , especially when it comes cooked roast<\/strong> . It is also perfect with the medium-aged cheeses<\/strong> , therefore that they are not particularly intense in flavor and aroma and are more than delicious when accompanied bruschetta with spreadable cured meats<\/strong> .<\/p>\n

Could it be interesting for you:<\/strong> 10 things you need to know about Trebbiano d’Abruzzo<\/strong><\/a><\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

It is defined ros\u00e9 , but it is, more precisely, a red vinified in white . Its organoleptic value, fresh and fine , the peculiar … <\/p>\n","protected":false},"author":2,"featured_media":3396,"comment_status":"closed","ping_status":"open","sticky":false,"template":"single-fullwidth.php","format":"standard","meta":{"footnotes":""},"categories":[37,33,1,27],"tags":[],"class_list":["post-3592","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-abruzzo-en","category-abruzzo-wines","category-blog","category-food-and-wine"],"_links":{"self":[{"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/posts\/3592","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/comments?post=3592"}],"version-history":[{"count":2,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/posts\/3592\/revisions"}],"predecessor-version":[{"id":3607,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/posts\/3592\/revisions\/3607"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/media\/3396"}],"wp:attachment":[{"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/media?parent=3592"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/categories?post=3592"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/tags?post=3592"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}