From: Umbria, Italy
Varietal: Sangiovese
Taste: A brilliant red ruby color. On the nose, this vintage begins with a medley of small red forest fruits. These initial notes gracefully evolve into ripe red currant, layered with a dried herbal undertone. On the palate, the freshness of this wine shows off a medley of red berries that meet baking spice alongside soft tannins. These elements combine to offer an exceptionally smooth and easy-drinking experience (we recommend chilling the wine slightly— that will show off those red berry fruits and herby to baking spice notes wonderfully well).
Pairing: The 2021 Roccafiore Melograno Rosso's bright acidity and savory-sour profile make it a versatile wine for various food pairings. It pairs well with tomato-based pasta dishes, roasted or grilled vegetables, and lighter meats such as chicken, turkey, or pork. The wine's herbal notes also complement dishes seasoned with rosemary, sage, or basil.
For a regional Umbrian pairing, consider traditional dishes such as Pasta alla Norcina (pasta with sausage and truffle sauce) or Porchetta (roasted pork stuffed with herbs). The wine's acidity will cut through the richness of these dishes, while the savory flavors will harmonize with the local ingredients.
For vegetarian pairings, the 2021 Roccafiore Melograno Rosso's bright fruit flavors and herbal notes make it a suitable companion for a variety of plant-based dishes. Consider pairing it with a hearty mushroom risotto, eggplant Parmesan, or a caponata served on crusty bread. Additionally, the wine's acidity will complement dishes featuring leafy greens, such as a warm spinach and goat cheese salad, or a simple Margherita pizza garnished with fresh basil (we’re sharing a recipe below inspired by this note).
Fresh Mozzarella, Tomato and Olive Pizza Pockets
By Melissa Clark
About. When it comes to exploring new, exceptional wines, it's often the recommendations from established producers that bring the most delightful surprises. One such gem is Roccafiore's 2020 Melograno Rosso, a delicious and enticing wine originating from the Umbrian countryside near Todi, Italy.
A Sustainable and Innovative Family Affair:
The Baccarelli family, father and son, acquired the Roccafiore estate in 1999, planting local Grechetto and Sangiovese grapes, as well as Moscato Giallo, Sagrantino, and Montepulciano. First vintage released in 2005, the duo drew from their energy business background to prioritize sustainability. This commitment to the environment has led to innovative practices such as solar panels, organic fuels for tractors, and lightweight glass bottles for shipping, among others.
The Melograno Rosso: A Wine That Begs for Food but is also delicious on its own:
The 2021 Roccafiore Melograno Rosso is made entirely of Sangiovese grapes from a vineyard planted in 2004 at Chioano, east of Todi in Umbria. The winemaking process uses indigenous yeasts, with careful attention to tannin and rusticity management. Aged for 12 months in stainless steel tanks, the result is a wine with pleasing acidity, soft tannins, and savory flavors of wild berries, plum, and herbal notes.
The name "Melograno" means pomegranate, and the wine's attractive savory-sour character, reminiscent of the fruit, makes it an irresistible pairing for food. Additional notes of sour cherry and almond only add to the wine's allure. Who could resist grabbing a slice of pizza to enjoy with this delightful wine?
The Perfect Anytime Companion:
The 2021 Roccafiore Melograno Rosso is an unexpected treasure from Umbria, a region known for its tannic and intense Sagrantino grapes. The Baccarellis' dedication to sustainable and innovative practices has led to a light, energetic, and flavorful Sangiovese wine that's perfect for any occasion. With its bright, nearly transparent red hue and a palate that showcases sour cherry, strawberry, and tart pomegranate flavors, this wine is an ideal companion for meals featuring vegetables like baby onions, green garlic, asparagus topped with a sprinkle of parmesan as well as roasted squash, protein and berry combos, sauces that combine wine, butter and mushrooms, and even earthier flavors in dishes based around wilted kale and/or farro.
