Cince Cerasuolo dAbruzzo De Fermo 2023

Cince Cerasuolo dAbruzzo De Fermo, biodynamic wine, old school Rosato style from Abruzzo, medium fruity Rose, extra layers of depth and complexity.  After a three to six hour maceration with the ripe, deep coloured Montepulciano berries, the wine ferments with natural yeast in big barrels.  It stays in the barrels for around 8 – 10 months before racked off and left to settle.  There is no fining, filtration, tiny amounts of sulphur and none at bottling.  This is old school Cerasuolo d’Abruzzo.  The quality of the biodynamic fruit gives a wine of incredible complexity considering it is Rose.  Stefano Papetti the owner of the de fermo winery was told by his near neighbour, the uber famous Valentini, that the de fermo vines were always considered to be the best in the region.  The Valentini Cerasuolo is an Iconic wine and the benchmark for the style.  It sells for hundreds of pounds if you can get any.  So what a bargain that makes Cince Cerasuolo dAbruzzo!  A gorgeous wine for all occasions.

Stefano Papetti Ceroni’s interest in wine was obvious from the age of 12, when he started reading wine reviews in his mother’s cooking magazines.

By age 18, he was buying every bottle he could. The route to a career in wine, though, was long. Both he and his wife, Eloisa De Fermo, had successful law careers in Bologna when they were married in 2005. When Stefano first visited the De Fermo family vineyards in 2007, Stefano was smitten. He later stumbled upon a long-abandoned winery, dating back to 1785, buried under the family house. This was a sign too powerful to ignore - Stefano began restoring the winery and started to make wine. He and Eloisa took over the estate in 2009 and immediately began converting it to biodynamics for which they are now certified.The farm is located in Loreto Aprutino (Abruzzo), halfway between the Adriatic sea (20km) and the southernmost European glacier (20km). In the vineyard, which covers 17 hectares at 270-320 meters of altitude, biodynamic principles are applied since 2009. They do not add or use selected yeasts and don’t control fermentation temperatures. They do not fine and/or filter wines.The vineyards are predominantly planted with the typical grapes of the region, Montepulciano and Pecorino, but also include nearly 3 acres of Chardonnay imported from France and planted in 1926 by Eloisa's Burgundy-loving great uncle.Stefano and Eloisa see their vineyard and wine production as parts of a greater whole, with their vines growing alongside olives, cereals and legumes, and the couple managing the entire farm holistically.Steafnos says; 'the goal is to have wines which have character, which are individual, which are genuine.'We would vote for that!