2020 Salasso Rosé

Salasso Rosé



$0.00 AUD


Tasting Profile

October 2020

An attractive salmon-pink colour. The nose offers notes of alpine strawberry and orange peel together with a peppery spiciness. Long and linear with a subtle creaminess, the palate delivers flavours of cranberry and just-ripe brambleberry. The citrusy acidity ensures a dry and fresh finish.


Tasting Profile 2020
Tasting Profile 2019
Tasting Profile 2018




Wine Front, November 2019

The style, the price, the quality. It deserves to be more celebrated. A lovely drink. A stylish one. Both squeaky clean and complex. Twigs, strawberries, toffee apples, dry spice notes. Good extension. Makes you want more. And feels elegant all the while. If it was a person, you’d envy it.

93 points

Campbell Mattinson

Reviews 2019
Reviews 2018
Reviews 2017


The Vintage

A cold wet Winter, with approximately 195 mm of rain falling over June, July, and August, set up the vineyards well. A mild and early Spring followed. Conditions cooled somewhat in the lead up to flowering in early-mid November and continued throughout flowering, delaying fruit set. A milder than usual Summer slowed the phenology of the vines. Veraison in many of our parcels was in early February, approximately two to three weeks behind the five-year average. The region received several large rainfalls during late Summer, 200 mm in total, more than double that of the same period the previous year. These rainfalls were managed effectively, and the vineyard remained disease-free. Harvest commenced 11 March compared to 25 February the previous year. Weather during harvest was ideal, with cool overnight temperatures leading to very mild daytime temperatures. Our viticultural team worked steadily through the calm yet constant harvest. Yields were significantly lower than average due to the extended cool flowering period. Despite low yields, the quality of the fruit was excellent. The resulting wines are energetic, pure, and are characterised by beautiful natural acidity.

The Vineyard

The fruit was whole bunch pressed and fermentation commenced spontaneously with ambient yeasts in old French oak barriques and large-format foudre. Once dry, the wine was left on lees for several months prior to bottling. The wine was bottled without fining.