L'uvaggio Di Giacomo, 2006 Barbera Rosato (All Wines (alphabetically)) -- SidewaysWineClub.com Shopping Cart -- Rosato Barbera 2006 Giacomo, Di L'uvaggio

<A HREF="http://www.SidewaysWineClub.com" TITLE="SidewaysWineClub.com"><IMG SRC="https://store.nexternal.com/sideways/sideways.jpg" ALT="SidewaysWineClub.com" NAME="SidewaysWineClub.com" BORDER=0></A> <H1>L'uvaggio Di Giacomo, 2006 Barbera Rosato -- SidewaysWineClub.com Shopping Cart</H1> $12.00 -- Made by famed Winemaker Jim Moore, this wine is perhaps the perfect summer wine. <IMG SRC="https://store.nexternal.com/sideways/images/Rosatto.jpg" WIDTH=75 ALIGN=right ALT="L'uvaggio Di Giacomo, 2006 Barbera Rosato" NAME="L'uvaggio Di Giacomo, 2006 Barbera Rosato" BORDER=0 HSPACE=10> Tasting Notes: The aromas of red fruits, including cranberry, strawberry and cherry, hint at a friendly come-hither wine that has some surprising substance. The taste delivers on this promise, with a rich & racy vinosity sure to keep you coming back for more from the first days of summer through the end of fall! The Wine Though pink wines are often thought of as fragile and simple, this one is medium-bodied, rich, and complex. We feel it complements an array of ‘nontraditional’ fare including sushi, sashimi and spicy Asian or Latin in addition to more conventional Italian and a range of dishes from diverse Mediterranean cuisine. Fermentation and Aging For this fifth vintage of his pink wine, Jim bottled a ‘rosato’ fermented from juice drained from two select lots of Barbera, crushed separately in mid-to-late October. The first lot had seven days of skin contact and maceration and the second had five, followed by draining a modest amount into a combination of tank and barrels for fermentation. It was stirred occasionally during a cool fermentation that lasted about three weeks in barrels and for well over a month in the tank. Jim then continued stirring for a brief period after fermentation to broaden the mouthfeel and naturally soften the texture. It was then allowed to settle for several weeks before the finished wine was racked off its lees in early January. The racking was followed by a light fining for stability and after two subsequent rackings the wine was bottled in early February, 2005. The final ‘uvaggio’ is ~40% barrel fermented, either partially or fully, and it is 100% malo-lactic complete. 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