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Rosa 2019

Buona Notte Wines • 750ml

$26.95

Buona Notte Chiassoso in the words of the winemaker Graham Markel:

Rosa is a textured rosé blend of Dolcetto from Allegre Vineyard in the middle of the Hood River Valley, Sangiovese, and a hint of Moscato. 2020 proved to be a cooler year and its vineyard told me it was ready to make a beautiful rose. I put all my eggs in one basket and went for it. Some of the grapes were pressed immediately, some were pressed after four days on the skins, and the Sangiovese was saigneé from the Cento Per Cento. I blended them back together to find the balance of acid and structure. Good for a summer lunch al fresco.

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BROWSE ALL: Buona Notte Wines

Product Description

The Wine: Rosa 2019

Buona Notte Chiassoso in the words of the winemaker Graham Markel:

Rosa is a textured rosé blend of Dolcetto from Allegre Vineyard in the middle of the Hood River Valley, Sangiovese, and a hint of Moscato. 2020 proved to be a cooler year and its vineyard told me it was ready to make a beautiful rose. I put all my eggs in one basket and went for it. Some of the grapes were pressed immediately, some were pressed after four days on the skins, and the Sangiovese was saigneé from the Cento Per Cento. I blended them back together to find the balance of acid and structure. Good for a summer lunch al fresco.

The Producer: Buona Notte Wines

Buona Notte Wines in the words of winemaker Graham Markel:

Buona Notte is very much a family endeavor. The team consists of my father and business partner, Jeff Markel, and my mother, Peggy Markel, as our culinary inspiration. Last but not least, there’s myself, Winemaker, Graham Markel.

This project is the fruit of a life full of travel and exploration by the Markel Family. I was lucky enough to explore the world with my mother, father, and sister from an early age. At five I was eating kangaroo in Australia's McLaren Vale, and at ten I was already drinking Campari and soda in the Florentine Palazzo’s. (What?.. we didn’t realize it had alcohol).

From an early age I learned how to cook at my mother's Tuscan culinary school from some of the best chefs in Italy. At 21 I got my first cooking job at The Kitchen back in my hometown of Boulder, Colorado. I moved over to bartending after a year and began learning about wine and cocktails. This is where the idea of crafting my own beverages was sparked.

The Region: Hood River Valley

 

Shipping & Returns

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