When I first start getting into I had the luxury of meeting Andrea Cecchi at a couple of local events here and was impressed by him and the wines that the Cecchi family have established in their 125+ history in the wine industry. In my search to always seek out wines and grapes on the lesser explored path, when I saw this label that screamed summertime and was a Vermentino from the Cecchi family under their Val Rose winery I knew this was one to try.
The Cecchi family founded the Famiglia Cecchi brand in 1893 and since have purchased a number of wineries growing their reputable portfolio to include those from Villa Cerna, Villa Rosa, Castello , Tenuta and the one I’m featuring today from Val Rose. The Cecchi family purchased Val Rose in 1996. Located in the village of Poggio la Mozza, this winery is located in the western part of Tuscany in the di appellation. Only kilometers from the sea and a ride west out of Florence.
What started as an initial purchase of about 60 acres has grown to close to 250 acres due to experimentation and studies of the soil and its potential. Although Sangiovese is the leading grape of this estate, Vermentino also takes the stage along with some other international varieties. The soils of this area are sandy, but also rich in stony pebbles.
|Copyright of Val delle Rose|
The 2018 Val delle Rose Vermentino is from the Maremma Toscana DOC. Made from 100% Vermentino, this wine went through a cold maceration and was fermented in stainless steel for 15 days. Although I suggest drinking this wine in youth, I was surprised by the acidity still holding. A slightly deeper straw color the aromas were of tropical melon and a hint of orange. Good weight leaning toward more medium-body, notes of grapefruit, pear and lemon pith lingered on the palate with a slight bitterness and mouthwatering acidity lasting through the finish. SRP $15.99 ABV 13%
I could see this pairing going wonderfully with many seafood based dishes. My family tends to liked fried cod so that is what we enjoyed with the bottle along with some roasted eggplant and zucchini.