Valentini Cerasoulo d’Abruzzo Rose

2016 Valentini Cerasoulo d’Abruzzo Rose (Pre-Arrival, ETA July 2017) 750ml



17 in stock

SKU: 36621


Product Description


"Regarded by some as the best producer in Abruzzo, Valentini’s wines are shrouded in mystery yet in a class by themselves" – Wine Spectator

"Today, I am very excited to offer you one of my favorite Italian producer’s wine: a wine by Valentini from Abruzzo! This wine is always highly sought after and very hard to obtain. More importantly, it is darn good as well! I was fortunate enough (after begging and pleading) to get a decent allocation this year and am so happy to be able to offer you all a chance to obtain this INCREDIBLE wine. Part of what makes this wine so special is that Valentini reserves up to 10% of their fruit, the best of the best, to make this wine and only makes it in exceptional vintages. This wine has an extremely limited quantity, so do not miss out on the opportunity to obtain this rare and limited wine!" – Jim Knight, The Wine House (6/10/17)

"The Cerasoulo d’Abruzzo Rose is known for its cherry and leafy tobacco notes and nice mineral undertones. Also a wine of great complexity and length." – Jim Knight, The Wine House


"Valentini is an almost sacred name among Italian wine lovers, long considered to be one of the country’s top dozen wine estates on a par with Gaja, Giacosa, Quintarelli, Felsina, Fontodi and a handful of others. Valentini’s reputation rests on the strength of only three wines, all of which are at the top of their categories: an amazingly ageworthy and refined Montepulciano d’Abruzzo, a Trebbiano d’Abruzzo that can showcase a complexity not unlike that of an aged white Burgundy, and a peerless Cerasuolo d’Abruzzo, a rosé wine… While Valentini has always been most famous for its Montepulciano red, insiders know that the Trebbiano d’Abruzzo is probably the estate’s most successful wine today." – Ian D’Agata, Vinous (October 2013)


Like quite a few others in the wine media in New York last week I was invited to a tasting of the wines of Valentini, the great producer in Abruzzo.

The word "great” rarely appears in the same phrase as Abruzzo, as this region on the Adriatic coast of Italy is better known for inexpensive, mass-produced wines than for greatness. But for many years Valentini, along with Emidio Pepe, has been an exception to the rule. The Valentini wines are rare, and they are expensive, and so I grabbed the opportunity, presented by Valentini’s new American importer, Domenico Valentino, to taste a few bottles.

Valentini is an idiosyncratic producer. For many years the estate was run by Edoardo Valentini, who with rare exceptions spoke of his wines only in the most general terms. He did not discuss his production methods beyond stating that in his cellar he only used large oak casks, never steel or plastic. He did not have a web site, nor would he communicate by e-mail.

Edoardo Valentini died in 2006, and his son Francesco now runs the estate, clinging to his father’s policies and methods. Nicola Marzovilla, the New York restaurateur and owner of Domenico Valentino, told me that when he first tried to contact Francesco Valentini about representing his wines in the United States, he was told, "You have to write me a letter, by hand.”

Apparently, their communication has relaxed since then, and now Domenico Valentino has begun to bring small amounts of the wine into this country. Valentini makes just three wines, a white Trebbiano d’Abruzzo, a red Montepucliano d’Abruzzo and a rose Cerasuolo d’Abbruzzo.

For me, the red is smooth, pliant and fruity, very pleasing but the least distinctive of the three wines. It is with the white, made from the usually ordinary trebbiano grape, that Valentini stakes its claim to greatness.

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