Grape: Gamay del Trasimeno 50% - Ciliegiolo 50%
The wine is bottled during it's initial fermentation when the yeast is still eating the natural sugar. Because the fermentation finishes in the bottle the CO2 dissolves back into the wine and makes it fizzy.
Cherries, cranberries, beeswax, cooked rhubarb, maybe some mint, some black pepper; it's a really interesting smell that has aromas of tart red berried right superficially, but it also has aromas of spices and food.
The fruit flavors are ripe! It's a fuller bodied rose, but totally dry. The effervesence is great: just enough to perk up your pallet and give the wine some fizz, but not full on and it takes a back seat to the fruit. The Musticco also has a bit of salty minerality on the mid palate. It's savory and really lingers; this is such a cool wine. I really think this would be killer with turkey, or a ham, or bacon, or some kind of salted pork roast!