3 stars Harpers Wine Stars 2021
A rosé made with 100% Negroamaro grapes, it seduces with the subtlety of its fragrances and the brilliance of its slender and sinuous body, radiant with light. The must is obtained using the so- called "lacrima" technique, with no maceration. This allows for the extraction of a very delicate rosy tint and preserves the freshest varietal notes, keeping tannins to an absolute minimum. Fermented in stainless steel tanks, with 4 months on the lees before a brief period of ageing in the bottle. This results in an intensely fresh, crisp, mineral wine. Zìnzula’s quintessential beauty springs from exquisite details and the purity of the crystal-clear waters of the Mediterranean.
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The vineyards dedicated to Zìnzula are composed of a layer of fine red soil on a bed of limestone. To obtain a high quality rosé, in this case Negroamaro is cultivated using the same agronomic techniques as those used to produce the finest whites: vigorous leafy canopies that successfully protect the grapes from over-ripening and sunburn, avoiding oxidative effects, high levels of alcohol and excess tannins. In order to produce fullyformed, crunchy bunches by harvest time, it is crucial to ensure the vines obtain the right amount of water during the decisive ripening stage. This careful management of the vineyards forms the basis for a rosé with great acidity, freshness and aromatic subtlety.
Soft and delicate with very light coppery reflections.
Ample bouquet, with sophisticated flowery notes of rose hip accompanied by pleasant aromas of black cherry, and a spiciness reminiscent of pink pepper and ginger with the merest hint of turmeric.
Harmony and intense freshness in a slender body, supported by fine acidity and made sinuous by a vibrant, savoury streak. The palate follows through pleasantly, revealing crunchy fruit and closing with a marked mineral finale, teasing the taste buds.
Zìnzula pairs perfectly with appetizers such as fish crudités, small-fry and vegetables, sautéed mussels and clams, seasonal vegetable flans, and fresh and medium-matured cheeses. Excellent with seafood or vegetable risottos, spaghetti with sea urchins, fish stews and fresh and spicy international dishes such as noodles and pad thai.