Albana di Romagna Passito 'Mrosa' Treré 2018 - 37.5cl
'Mrosa' by Treré is a Albana di Romagna Passito with golden and coppery reflections. Sweet, fruity, and alluring, it is obtained from withering in the field of the ripest grapes, which are then fermented for about two years in oak barrels. The result is a passito wine with honeyed and citrus nuances, with hints of dried fruit, ideal as a meditation wine, after a meal, or paired with blue cheeses
The Albana di Romagna Passito 'Mrosa' from the family-run winery Trerè is a dessert wine with an irresistibly sweet and enveloping taste. The tradition of vinifying Albana di Romagna in passito style is very ancient as it was already customary in ancient times to harvest the Albana vineyards in three phases: the first harvest to obtain a dry wine, the second harvest to produce a sweet wine, while with the third harvest the bunches were hung in attics and left to dry to produce a sweet wine served at celebrations and as altar wine. The term “mrӧsa” comes from the Romagnolo dialect and indicates the beloved.
The 'Mrosa' Romagna Albana Passito Trerè is made from only Albana grapes harvested late, when the berries have reached the stage of over-ripeness and have been partially affected by the so-called “noble rot”, a fungus known as Botrytis cinerea that dehydrates the bunches while developing unique aromas. In the winery, the mustobtained from the soft pressing of the grapes ferments in 250-liter oak barrels, the same containers where the wine ages for 2 long years until the final bottling.
Trerè 'Mrosa' Romagna Albana Passito has an intense and very consistent amber color. The nose reveals intoxicating and seductive aromas of ripe apricot, tropical fruit, dry white fig, honey, and marzipan, enriched by spicy nuances and elegant hints of saffron. The palate entry is sweet, soft, and dense, with a development that reveals a robust fresh-salty backbone and an extraordinary persistence, with an excellent taste-olfactory correspondence. The recommendation is to serve the 'Mrosa' at the end of the meal, alone or paired with blue cheeses such as gorgonzola, stilton, or various goat cheeses.