While
a university student in Italy, Chrystal immersed herself not only
into her art studies, but also into the food and wine culture of
her adopted country. She quickly understood the delights of a dry
rosato – a prized wine that complemented food and company
in Italy – and dreamt of someday making such a wine.
This “little project” was nicknamed
“Botasea”, which translates to “little barrel”
in the Venetian dialect. And true to her resolve, Chrystal has crafted
such a wine. Botasea is classically Italian but with a bit of California
verve!
Rosato
di Palmina, 2010
Santa Barbara County
SOLD OUT
The
spirit of Palmina is exemplified in Chrystal’s Botasea
Rosato.
The grapes for each of the three components (Dolcetto, Nebbiolo
and Barbera) are each hand harvested early in the vintage.
As the grapes ripened for their respective red wines, an
early pick of the first, ripe clusters were chosen for Botasea
Rosato, which provided both a fruit richness and low alcohol
to the
final blend. As these first red grapes of the vintage were
picked, they were brought to the winery and whole cluster
pressed to stainless steel tanks where they underwent a slow,
cold fermentation to preserve the aromatic and fruit profile
of each varietal. Once the blend was determined (50% Nebbiolo,
30% Dolcetto and 20% Barbera), the new wine was aged for
a few months in neutral French oak puncheons before being
bottled in early spring of the new year, and released in
time for the new foods of the season - and of course for
Mother’s Day!
The first impression is visual, as Botasea Rosatois a glorious
shade of coral and glistens in the glass with ruby highlights
that meld to a translucent light pink on the edges. A swirl
brings forth a true bouquet – subtle floral notes of
rose petal and wild strawberry, a hint of tangerine and a
fresh minerally reminder of a rocky beach. A taste sensation
occurs at the first sip, with a refreshing and lively acidity
leading to a palate-pleasing silky texture, notes of summertime
watermelon, rhubarb and fresh raspberry, along with a hint
of pluot. The 2010 Rosato di Palmina leaves lingering notes
of wild berry, citrus peel and a hint of allspice on the
refreshing, clean and graceful finish.
Serve chilled just to cellar temperature to fully enjoy
the aromas and flavors of Botasea. Delightful as an aperitif,
this wine pairs beautifully with spicy food, barbecue, picnic
lunches or just a good book on a warm summer day. Our featured
recipe is Palmina’s Twisted BLT.
While
a university student in Italy, Chrystal immersed herself not only
into her art studies, but also into the food and wine culture of
her adopted country. She quickly understood the delights of a dry
rosato – a prized wine that complemented food and company
in Italy – and dreamt of someday making such a wine. 
The
spirit of Palmina is exemplified in Chrystal’s Botasea
Rosato.
The grapes for each of the three components (Dolcetto, Nebbiolo
and Barbera) are each hand harvested early in the vintage.
As the grapes ripened for their respective red wines, an
early pick of the first, ripe clusters were chosen for Botasea
Rosato, which provided both a fruit richness and low alcohol
to the
final blend. As these first red grapes of the vintage were
picked, they were brought to the winery and whole cluster
pressed to stainless steel tanks where they underwent a slow,
cold fermentation to preserve the aromatic and fruit profile
of each varietal. Once the blend was determined (50% Nebbiolo,
30% Dolcetto and 20% Barbera), the new wine was aged for
a few months in neutral French oak puncheons before being
bottled in early spring of the new year, and released in
time for the new foods of the season - and of course for
Mother’s Day!