The deep yet delicate hue of this dry rosé almost makes it too ethereal to drink — but “almost” is the key word here. You won’t be able to resist it! Brimming with refreshing notes of raspberry, wild strawberry, peach, and wet stone, the wine is bright and delicious, with Barbera’s natural acidity acting as the perfect foil for the silky fruit flavors. Pair this lighter-style rosé with a light salad, grilled fish, or a fruit and cheese plate as an ode to spring.
Barbera: Barbera is a red Italian wine grape variety that, as of 2000, was the third most-planted red grape variety in Italy (after Sangiovese and Montepulciano). It produces good yields and is known for deep color, full body, low tannins and high levels of acidity. In the United States there are 4,693 hectares (11,600 acres) of plantings mostly in California, where Barbera is one of the most successful of the Piedmontese grapes to be adopted in the state. It is widely planted in the Central Valley, where it is a blend component in mass-produced jug wines. However, in recent years the fashion of Italian grapes has caused more California winemakers to look into producing a high quality varietal.