Pale gold color; apple, white peach apricot, grapefruit, Meyer lemon, lime, white flowers, almonds, salty minerality on the nose and palate.
Dry; no tannins; bright acidity. Medium body; lush, slightly oily, almost honey in the mouth. Nice touch of saline-minerality on the finish. Fresh, generous, impressive structure, especially at this price point. Vinified off-skin with cold-controlled pre-fermentation maceration. Fermented in small and medium stainless steel tanks for 15 days. It appears there is no malolactic conversion, thus showcasing acidity, fresh fruit flavors, citrus notes. Bottle aged two months prior to release. 12.5% ABV
Val delle Rose is made by the Cecchi. The family has been making wine since 1893. Luigi Cecchi laid the foundation. The website notes: “Luigi’s reputation is renown internationally, so much so that already during the ‘30s the family name began its unrelenting growth. In the ‘70s, the family moved to the municipality of Castellina in Chianti, a historical Chianti Classico production site, where the productive process that would then become the hallmark of constant quality began.”
The Cecchi family purchased the Val delle Rose winery in the small village of Poggio la Mozza in 1996. The estate now includes some 250 acres of vineyards in Maremma, the coastal region of southern Tuscany. The closeness to the sea contributes to the salty minerality in this wine. The winery goes for acidity over ripeness, although the vermentino fruit is delicious and very evident in this effort. Vermentino is the first grapes harvested at the winery, usually in late August or early September.
Vermentino is an important success in Maremma region. The grape thrives in coastal locations. The use of “litorale” on the label references the coastal tidal zone, emphasizing the maritime influence and connection of this wine to the sea. The wine is certified organic.
Val delle Rose Litorale Vermentino Maremma Toscana DOC 2024 is delightful iteration of vermentino’s lighter, fresher style. While it has good acidity, there is a smooth creamy texture and slight oiliness that creates excellent mouthfeel and tension. Clean, crisp winner from a highly regarded, long-time player in Tuscany. $15-20
Pairing—Seafood shines, raw and marinated shellfish, oysters, raw scampi, clam and mussel carpaccios, kingfishceviche; grilled and baked fish, seabass, snapper with mango salsa, grilled prawns, halibut. Pasta with seafood, spaghetti alle vongole (clams), linguine allo scoglio (mixed seafood with tomato sauce. Fried seafood, fritto misto, fried calamari, battered fried fish. Lighter meats, lemon roast chicken, fennel-spiced pork sausage. Light risotto, particularly with seafood or vegetables. Caprese salad with fresh mozzarella and tomatoes, Ceasar salad with anchovies, grilled vegetables, ratatouille. Cheese—Fresh, soft cheeses, burrata, mozzarella di bufala, fresh goat cheese; pecorino toscano. Creamy, mild cheese, crescendo, havarti. Greek feta and other brined cheeses.
