Piedirosso for Lunch on a Cold Winter’s Day

Another cold day in NYC and all I want to drink was red wine. I wanted a wine that will go with pasta or pizza but which also make my feel like I am on the Amalfi Coast.IMG_4871

The wine I decided on was the  Az. Agr. Apicella Colli di Salerno Piedirosso IGT 2012, made from 85% Piedirosso from ungrafted vines and 15% other red grapes. There are 3,000 vines per hectare and the training system is mostly pergola. Harvest takes place the third week of October. The stalks are removed and the grapes are pressed. Temperature controlled fermentation in stainless steel tanks for 10 to 12 days. Piedirosso is used mostly as a blending grape.  (It is one of the grapes in the blend for Lacryma Chrisit del Vesuvio Rosso.) It is difficult to find wine made from 100% Piedirosso but worth the effort.
The wine has fresh red fruit flavors and aromas with hints of black pepper and spice a long finish and nice after taste. The wine should be drunk young.IMG_4105

It goes extremely well with dishes made with tomato sauce. It was exactly what I wanted and a steal at $15 retail.


Filed under Italian Red Wine, Italian Wine, Piedirosso

5 responses to “Piedirosso for Lunch on a Cold Winter’s Day

  1. Brad Lucas

    Such a bright, appetizing variety. I imagine it chased that Gnocchi Sardi down a treat.

    As to the rarity of Piedirosso ‘in purezza’ I’d be curious to learn just how few makers boast a 100% varietal Piedirosso.

    Speaking of which have you sampled Mastroberardino’s Lacryma Christi del Vesuvio?

  2. Mark A. Bauman

    I remember having the Paola Mustilli Piedirosso in Puglia awhile back and enjoying it very much.

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