Name: Flora Jean's Il Rosé Di Casanova Recipe
Cook time: 3 h
Total time: 3 h
Yield: 750 servings
Cuisine: Italian
Ingredients: 100 kg Sangiovese Grapes; 50 kg Prugnolo Gentile Grapes; 10 g Yeast; 50 mg/L Sulfur Dioxide; 2 tbs Fresh Citrus Zest (Lemon or Orange); 1 tsp Dried Mediterranean Herbs (Thyme, Rosemary); 30 ml Pure Honey

Italian Ranch Water

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Inspired by Provencal Rosés, the Rivetti decided to produce one rosé from their portfolio. The fascinating characteristics of Sangiovese and Prugnolo Gentile, permitted us to create a wine that shows great character, an intense aroma, and which is very pleasant to drink. It has a floral and fruity bouquet with hints of citrus and Mediterranean shrub. On the palate, it is wonderfully fresh and delicate with satisfying minerality and an all-embracing acidity.

Harvest the Sangiovese and Prugnolo Gentile grapes at their peak ripeness, ensuring that they are free from any disease or damage.

Harvesting Grapes

Crush the harvested grapes to extract the juice. Press the mixture gently to separate the juice from the skins, seeds, and stems.

Crushing and Pressing

Transfer the juice to fermentation tanks and add the yeast. Allow the fermentation to occur at controlled temperatures (12-16°C) for about 10-14 days.

Fermentation

Monitor the fermentation process, and once complete, add sulfur dioxide to stabilize the wine and prevent oxidation.

Addition of Sulfur Dioxide

Allow the wine to age in stainless steel or neutral oak barrels for at least 6 months to develop the desired flavors and aromas.

Aging

During the aging process, add the fresh citrus zest to the wine to enhance its aromatic profile.

Adding Citrus Zest

Add the dried Mediterranean herbs to the wine just before bottling to provide an additional layer of flavor.

Incorporating Herbs

Incorporate pure honey into the wine just before bottling, adjusting to taste for a balance between sweetness and acidity.

Sweetening with Honey

Sangiovese Grapes

Prugnolo Gentile Grapes

Yeast

Sulfur Dioxide

Fresh Citrus Zest (Lemon or Orange)

Dried Mediterranean Herbs (Thyme, Rosemary)

Pure Honey

Il Rosé di Casanova

locally made Natural State Kombucha on tap

Kombucha

Pina Colada

Mixed greens, tomatoes, cucumbers, and avocado.

Flora Salad

Hummus

Chicken Alfredo

Stuffed Mushrooms

Make Il Rosé Di Casanova Recipe in just 3h . Inspired by Provencal Rosés, the Rivetti decided to produce one rosé from their portfolio. The fascinating characteristics of Sangiovese and Prugnolo Gentile, permitted us to create a wine that shows great character, an intense aroma, and which is very pleasant to drink. It has a floral and fruity bouquet with hints of citrus and Mediterranean shrub. On the palate, it is wonderfully fresh and delicate with satisfying minerality and an all-embracing acidity.

Il Rosé Di Casanova Recipe

Descriptors

Tasting Notes

Food Pairings

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