 Welcome back to exotic wine travel. I am your host Matthew Horky. Hi, I'm Sharon Tan Well, come back this way. We just got done filming our Salento wine episode in Puglia, Italy. We're really excited. We're sharing that with you soon with a fun time Absolutely, I think what leads to this episode today is the Negro Amaro Rose which really set a huge impression on us Because it's not just about the quality of the wine But it's also the Negro Amaro Rose is very much part of the culture the daily living the gastronomy component of the people here So traditionally Negro Amaro this grape here in Salento was used for Rosetta production now They're producing some pretty nice breads, but we have something very unique here and very rare. We have a 2008 Tomoresca California Negro Amaro Rosetta For those of you don't know the Tomoresca winery is an answer is owned by the Antinori family We used to drink Tomoresca wines when we used to live in Singapore, right? We used to drink Yeah, well, but you know, we have a Rosetta that's not supposed to be aged We're gonna taste it we had trouble like these wines aren't supposed to be aged So the cork broke we had to filter things out So I'm really looking forward to seeing how this taste the color is still stable. You ready to give this a go Yeah, but also bear in mind that there are also people who claim that you know Negro Amaro Rosetta can be aged because after a couple of years the color would change and usually it remains stable You know after like a third of a year So this is a real life test to see, you know what people are saying You gotta know that these wrote these wines are actually macerated for for several hours More than traditional rosé's so you're gonna get darker color. Yeah, very my Negro Amaro has high Melid acid so when it'll go through Melonetic fermentation You're gonna have very nice acidity and also phenolic bites like some bitterness to the finish Let's give this a go. So this hasn't lost any color It's still got the slightly kind of or strawberry orangey tint that you're gonna get Negro Amaro Rosettos, right? I think it's coming close to like more copper but with a lot of clarity. Let's give this a little bit of a snarl here Like this component, right? It's not straight-up fruit that is very nice very clean nose It kind of reminds me of like a stew pork savory sweet smell. I mean, this is a rosetta. That's 10 years old I don't you think it actually held its fruit pretty good. I think it held itself very well Yeah, there's nothing off about it. It's an attractive nose But it's moving towards like savory instead of just you know pretty fruity happy wine You gotta know that these Negro Amaro Rosettos are gonna be meatier a little bit spicier with just a touch of tan And so your traditional Provence rosé. This is small and I'm not just saying this this I thought this could be a disaster This is smelling very nice. Let's give this a go It's so funny. It really reminds me of hock stew in a good way I'm not gonna lie. This is a pretty well. It's pretty well It has a this like tawny quality to it But really that's to you certain brightness round nose and also Refreshing like refreshing component to it, but I'm not getting a ton of fruit I gotta be honest. I think it's more like dried fruit right now But you know what's what's the acidity still there with with Negro Amaro Rosettos You still are gonna have acidity and it's still a tannic tub, right? That is a tannic tub. Yeah, and I'm getting more like a a dry strawberry dried fruit component to it It's very good. It's beyond drinkable. It's very good. I think what do you think? We're you're standing on it. I like it I actually something that would you all I'm getting a little bit of this orange rind taste on the finish Yeah, I like it. I think it helped together. Well, it's very interesting It's more than just drinkable wine is very interesting. Yeah, yeah, I think it's very enjoyable I would honestly with the complexities and this Rosetta and everything. I would put it in 99 90 90 maybe I would be pushed to go 90 I would go a 30 top top 80s I think I think what's more interesting is to to trick yourself into believing about the refreshment Refreshing component, right? Just put it in the fridge and lower the temperature a lot more It would be very enjoyable. Yeah, well, I'm enjoying this. It's really interesting, right? I really enjoyed this actually quite a bit I we're gonna have this with some a little bit of meat later guys You can check out the the California Negro Amaro Salento Rosato the current vintage our friend has it on Salento wine shop I'll put the link in the description box, but you can find these wines all over the world Yeah, it's really interesting because Negro Amaro Rosato. It's all about spiciness is about nice acidity some bitter bite on the finish Mostly you get some citrus note and something really different. So you should check it out guys If you like this video, please subscribe to our youtube channel exotic wine travel and we will see you at the next episode Keep drinking adventurously