Indigo Merlot Sangiovese Organic Rosé Wine IGT

Appearance: Indigo is a macerated rosé wine made from a combination of Merlot and Sangiovese grapes. It presents with a pale color intensity. Its brilliant coppery color is deep with shades of orange and red that capture attention and suggest a vibrant wine.

Nose: Indigo's bouquet stands out for its cleanliness and pronounced intensity. Notes of green bell pepper, tomato leaf, grapefruit, blood orange, lemon peel, orange peel, strawberry, raspberry, and a subtle hint of damp wool emerge. The aromatic profile is youthful, offering a fascinating combination of citrus, red fruits, and herbaceous nuances.

Palate: On the palate, Indigo reveals a dry sweetness, lively acidity, and a medium-bodied structure, providing balance and lightness to the wine. The flavor intensity is overwhelming, with characteristics of cherry, eucalyptus, cranberry, black plum, and lavender. The long finish leaves a pleasant memory of fruity and herbaceous flavors.

Pairings:

Meat:

• Appetizers: Veal meatballs with lemon and parsley, served with caper sauce.
• First courses: Pappardelle with duck ragu, orange, and thyme.
• Main courses: Herb-crusted beef fillet with red wine and citrus sauce, accompanied by gratin potatoes and glazed carrots.

Fish:

• Appetizers: Grilled marinated prawns with lemon, garlic, and chili, served on a bed of arugula.
• First courses: Fish risotto with zucchini, confit cherry tomatoes, and wild fennel.
• Main courses: Orange and ginger baked salmon in parchment paper, accompanied by pea puree and sautéed green beans.

Vegetarian:

• Appetizers: Grilled eggplant bruschetta with sun-dried tomatoes, salted ricotta, and basil.
• First courses: Pumpkin gnocchi in butter and sage sauce, with grated lemon zest.
• Main courses: Vegetarian quinoa and vegetable meatloaf, served with lemon sauce and roasted cauliflower.