‘Miscela’ Rosato
Trebbiano, Montepulciano & Pecorino+, Abruzzo, Italy
A vivacious, aromatic and irresistibly freaky Italian rosato for zero-zero aficionados. Started in 2010 by childhood friends Davide Gentile & Marco Giuliani, Lammidia are consistently freaky 5 FAVES, and low-intervention all the way, with no tilling in the vineyards, biodynamics practices & absolutely NO fining, filtration or sulphur! FUN FACT! We know that the ‘Miscela’ blend contains tart, floral trebbiano, herbaceous, spiced montepulciano & mineral, tropically-fruited pecorino, but it is actually a mix of almost 20 cuvées from at least two different vintages, made solely based on the personal taste of Davide and Marco each vintage! Hay-bale maze, rosehips, strawberry + kiwi juice, crushed black pepper, candied rhubarb stalks, sweet tomato and melon salad, a sprouting Springtime, ocean sprayed olive & peach fuzz texture. Pour alongside reading anything by Clarice Lispector and bibimbap.
Original: $42.42
-65%$42.42
$14.85Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Trebbiano, Montepulciano & Pecorino+, Abruzzo, Italy
A vivacious, aromatic and irresistibly freaky Italian rosato for zero-zero aficionados. Started in 2010 by childhood friends Davide Gentile & Marco Giuliani, Lammidia are consistently freaky 5 FAVES, and low-intervention all the way, with no tilling in the vineyards, biodynamics practices & absolutely NO fining, filtration or sulphur! FUN FACT! We know that the ‘Miscela’ blend contains tart, floral trebbiano, herbaceous, spiced montepulciano & mineral, tropically-fruited pecorino, but it is actually a mix of almost 20 cuvées from at least two different vintages, made solely based on the personal taste of Davide and Marco each vintage! Hay-bale maze, rosehips, strawberry + kiwi juice, crushed black pepper, candied rhubarb stalks, sweet tomato and melon salad, a sprouting Springtime, ocean sprayed olive & peach fuzz texture. Pour alongside reading anything by Clarice Lispector and bibimbap.
