We picked up this bottle of what we thought was an Italian rose at the end of last year's Wine Fair. To be honest we thought the wine was a white one, as there was a white wine in the same bottle there (that must be their Vermentino BIO). Anyway the back label said Vigna delle Rose, so we thought rose and chilled it. We opened it for one of those improvised meals with a mix of seafood, sushi, satays etc. the other day. It was a deep rose red (like one of those old-fashioned red roses), with a sweet orangey fruity grapey nose. The palate was off dry with the same ornagey grapey fruity notes, supported by orangey acid backbone.
Looking up the wine on the web, I found that this offering from Tonino Lamborghini was actually a red/rose wine fermented dry from Brachetto grapes. That explains the orangey grapey fruit. We had it completely at the wrong temperautre, as it was supposed to be served as a red wine. That would explain the acid forwardness, but probably would not affect the body, which was quite light however one looks at it. On the other hand, chilling it probably muted tannins (which is not particularly abundant with this grape normally anyway), and may explain why it did not clash with a number of seafoods that night. Some did make it metallic though!
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