Estate: According to a number of NYC sommeliers that I’ve had the pleasure of chatting with recently, Walter Massa is one of the most in demand, pioneering winemakers of the moment. Working with indigenous grapes in the village of Monleale in the southeast corner of Piedmont, Walter is known as the “Maestro of Timorasso” after rescuing the native grape from near extinction. He farms his 22 hectares of 8 distinctive vineyards using organic and sustainable methods. The name ‘Terra Sic Est’ has its roots in the Latin phrase ‘Sic Est’, which can be translated as ‘that’s how it goes,’ or ‘what you see is what you get’. Walter is a fan of motorcycles; therefore ‘Sic’ can also be used to pay respect to the late, renowned professional motorcycle racer Marco Simoncelli [nicknamed Sic], who was in a fatal motorcycle accident in 2011.
Winemaking: Grapes were sourced from vineyards with calcerous and clay soils. The two grape varietals were vinified together, fermented and aged in stainless steel. Only native yeasts are used.
Tasting Notes: Candy-apple red in colour with aromas of delicate strawberry and rose petal. An exceptionally ample bodied Rosé that drinks more like a light red, similar to a lively Beaujolais, with strawberry and red currant notes finishing with a bit of funky earth and hints of clean, bitter spice on the finish. Bright acidity makes this the perfect companion to a wide variety of dishes. [It held up to decadent black truffle, parmesan pasta and goat cheese, fennel pollen agnolotti.]
Blend of Barbera and Freisa
Estate Bottled by the Producer Massa
$16 [average price]
Enjoy now thru 2016