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Parcelle Wine Bar: 135 Division Street, NYC | Click here to make a reservation
On a small, organic vineyard in Tuscany, Elisabetta Fagiuoli - now in her 80s - makes this dry rosé from a local grape variety called canaiolo. While canaiolo is often used in Tuscan red blends to soften sangiovese, it yields an excellent rosé on its own. This is rich and savory, with citrus and mineral notes keeping it bright and easy-drinking.
Tastes like: Red plum, tangerine, violets.
How to drink: Chilled with salads, charcuterie, or fried calamari.
New York, NY, USA
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