This month we introduce you to something old, yet new and different. The first rosé comes from the Cassis region in the South of France; the second is a Prosecco Rosé from Italy.
Along the Mediterranean Sea, in the heart of Provence, is the appellation of Cassis, located on the Communes of Cassis in the department of Bouches du Rhones in the South of France. “A.O.P. Vin de Cassis” is one of the smallest yet most recognized appellations, known for its quality and typicity, just as Chateauneuf-du-Pape, Arbois, and Tavel are. On May 15th, 1936, Cassis obtained the protection of the appellation contrôlée, making it one of the oldest such regions in France.
Emile Bodin was born in Marseille on November 6th, 1881. At the age of 18 he began to renovate the adjoining vineyard at his family’s country home, which, as elsewhere in France, had been devastated by phylloxera. In 1901, he and his friend Jules Savon used plants brought back from Texas for grafting, as their roots were resistant to the parasitic aphid. His wines were the precursors of a different style; dry and minerally, which was enhanced by the richness of the clay and limestone soils. Emile Bodin was the first winemaker in Provence to sell his wine in bottles. Emile passed away in 1969, and in 1973 his grandson Jean-Jacques began construction on a new cellar with more modern design and practices. His great-grandson Nicolas Bontoux is now at the helm, following the path of his elders with the same determination and innovation.
Prosecco is the best-selling sparkling wine on the planet. In 2020, about 483.5 million bottles were produced, while in Champagne, they made less than two-thirds that amount. If you can believe it, the United States, which is the largest importer of Prosecco, guzzled over 80 million bottles of Prosecco in 2019. In spring 2020, the Consorzio unveiled a new category, Prosecco DOC Rosé. For Prosecco Rosé to be designated DOC, it must be made with at least 85 percent Glera. Though all sorts of red grapes have been used in the past to make rosé Prosecco, the new designation stipulates only one red grape in the blend. The label will have to state the word “Millesimato” and the vintage. Nearly all Prosecco is made via the Charmat method, going through secondary fermentation in a stainless-steel tank. Normally, that process takes 30 days. Prosecco DOC Rosé, however, spends a minimum of 60 days in tank.
Think Pink!
Carrie Upson- General Manager
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Emile Bodin Cassis Rosé |
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Region / Country of Origin: A.O.P.Cassis, France |
About the Winery: On the coast of the Mediterranean Sea, the Chateau Fontblanche, owned by Domaine Cassis Bodin, makes outstanding wines within this promising and still too unknown wine appellation of Cassis. The Domaine is located on 30 hectares a few steps from the famous Cassidan cliffs overlooking the Mediterranean Sea. The Estate is situated in the heart of a natural geological cirque (an amphitheater-like valley formed by glacial erosion), working like a rampart at the sea entrances, regulating the temperatures necessary to the blossoming vines. The Cassis Bodin vines have been cultivated for more than a century and are grown according to precepts of the reasoned and sustainable agriculture. True to local heritage, this rosé contains Grenache, Cinsault and Clairette. About the winemaking: As soon as it arrives at the cellar, the grapes are distributed to a scrapper, which separates the grape berries from the undesirable stems and leaves. The grapes are then cooled to a temp of 10 degrees Celsius and routed to a pneumatic press, which generates a soft and progressive pressing, preserving the aromatic finesse of the wine. The wort is kept at a low temperature. Fermentation takes place in tanks between 16-18 degrees Celsius. The finished wines are assembled, then filtered during the winter. Tasting notes: Fruity and minerally at the same time, there is a nice freshness with beautiful notes of peaches and strawberries. |
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Winemaker: Nicolas Bontoux |
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Price per bottle/Price per case: $29/btl $313.20/case |
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Suggested Food Pairing: Black Olives Mediterranean salads Spicy Asian dishes Curries
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Montelliana Prosecco Rosé DOC “Meliora” Brut 2019
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Region / Country of Origin: Prosecco, Italy
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About the Winery: At the foot of Coilli Asolani stands Cantina Montelliana, a cooperative of 400 growers focused on the production of Prosecco, and a known regional leader in the Asolo category. The company was founded in the mid 1950’s, and member holdings amount to 650 hectares of vineyard land. This is one of the most impressive cooperatives we’ve come across in Italy in terms of the engagement and passion of its member/growers, and also in terms of the unusually high quality of its finished wines. About the wine making: This is produced in a Brut style, making it a dry Prosecco. Charmat fermentation method. The blend is Glera and Pinot Noir, with the Glera vinified as Prosecco and the Pinot vinified as red wine. 12 grams of residual sugar at 11% ABV Tasting notes: Provencal pink in color, this Millesimato (vintage) Charmat-method sparkling wine has fine and persistent bubbles. With a good structure, the nose is delicate, with floral aromas and hints of red fruit. In the mouth it is fresh and elegant, with pleasant returns of fruity aromas. |
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Winemaker: Cooperative |
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Price per bottle/Price per case: $15 bottle/ $162 per case
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Suggested Food Pairing: Alone as an aperitif Light appetizers Fish dishes cheeses
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