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good clean spumante rosé doc – sparkling rosé wine from Modena Italy

“This sparkling rosé is so natural you’re basically doing yoga when you drink it. Plus it has expensive-feeling bubbles and hints of pomegranate.” —Katie Buckleitner, associate digital art director, Cosmopolitan

delicate sparkling wine with notes of tart red cherry, fresh strawberry, and a dewy spring blossom. sweet and dry flavors that sparkle on your tongue. Ideal for a romantic celebration. perfect as an aperitif, or for making wine cocktails and mimosas.

description: spumante means sparkling. the italian term given to sparkling wine made in the 1800’s with a blend of various lambrusco grapes. un-oaked, natural wine with no added sulfites. medium-bodied and delightfully dry. delicate cherry pink in color with a floral bouquet. the palate is fresh with notes of cherries, strawberries and blossom combined with a creamy mousse and delicate acidity.

region: sparkling rosé from modena province in the emilia-romagna region of italy. located in the northeast part of central italy, known as the land of bubbly wine and tortellini. the vineyard soil, sandy and wet, rich in nutrients, surrounded by poplars and elms, makes for a magnificent sight. known for its rich food products (parmigano-reggiano cheese, prosciutto di parma ham, bolognese and balsamic vinegars) and as the birthplace of beautiful sparkling wines respectful of tradition. this region was declared by Forbes as italy’s greatest gastronomic treasure.

winemaking: wines which are respectful of tradition, but at the same time represent the lightheartedness of the region. good clean spumante grape growers and wine makers have full control of the production cycle from the vineyard to the bottle. good clean spumante is “naturally sparkling”, meaning there is no addition of any CO2. the bubbles are 100% natural because they are the result of the fermentation of the natural yeast that “eats” the fructose in the grape juice transforming it into alcohol and natural CO2 (bubbles). Cin cin to very natural bubbles!

grapes: a refreshing blend of native italian sorbara, and salamino grapes sustainably grown using organic and biodynamic farming, in Emilia-romagna with little to no intervention.

sorbara: an indigenous lambrusco grape that can be found naturally growing on the edge of the woods throughout modena. a medium grape with thick, waxy, bluish-black skin. with high vigor, that matures late and produces a clear ruby-red colored wine with a pinkish froth and very fine aroma of violet that tastes delicate, fresh, fruity, and balanced.

salamino: indigenous Emilia-romagna lambrusco black grape. ripens late and is often blended with sorbara to add a touch of natural sweetness, body, juicy acidity with a dry finish to brut sparkling wines. with aromas of red cherry, strawberry, blackberry, violet, and rose. ruby red in color.

type of soil: loose, permeable, sandy and rich of silt

training system: GDC, Guyot or spurred cordon

vine density: 3000 plants / hectar

harvesting time: mid to late September

fermentation: spumante gets its bubbles from a two-step closed Martinotti/Charmat  then autoclave fermentation where native yeasts stimulate the fermentation. 

primary fermentation: the grapes are squeezed and as the must ferments it develops CO2 that is allowed to escape to obtain the still wine . Solids are filtered/removed after alcohol is made with a fossil floor filter, a micro-filter, a gross flyer, or tangential filter. 

secondary fermentation: to make the wines sparkling, the winemakers add the Sweet Filtered/Filtrato Dolce (pure natural grape juice derived and obtained from the freshly harvested and squeezed grapes that were micro filtered to separate the yeasts). We’ve tasted this naturally sweet freshly pressed grape juice that was separated from the yeasts right from that tank during our visit at harvest in 2019.

maturation: the separated yeasts are added to the pressurized stainless tank to start fermentation again, the Co2 is captured and does not escape and then becomes sparkling. “CO2 saturated environment”: must = juice and skins, is kept in special presses saturated with natural CO2 which protect the fermenting wines from oxidation without the need of adding sulfites.

bottling: starting from march of the following year.

ageing potential: best drank young, within 2 years from its harvest.

pairs with: vegetable or seafood risotto. strawberries and cream . spicy foods, donuts, bacon, brunch or cannoli.

serve at: 45-55 degrees in a white, universal glass, champagne flute or coup.

alcohol: 11.24% abv

acidity: 6.5 g/l

residual sugar: 10 g/l 1.47 grams residual sugar per 5oz glass of wine. Residual sugar in popular conventionally made sparkling rosé wines generally have as much as 50 g/l of sugar per glass. Sweet sparkling rosés can contain up to 129 grams of sugar per glass.  

calories: 100 per 5oz glass 

carbs: 2 grams per 5oz glass 

sulfites: total 102 mg/l

doc: denominazione di origine controllata. a wine law to regulate where the grapes can be grown, the production methods used to produce the wines and ensure the wine is of superior quality.

it’s good on a winter solstice or a confidant’s rooftop. With fine and persistent bubbles to warm up your appetite or cool down your zest. Lighter than a proposal, fuller than a fling. 

it’s clean with minimal-intervention, produced naturally in small batches in the Modena region. A strong personality with a soft finish, like that friend you keep close. Keep this bottle closer. 

it’s wine with fresh and fruity notes of raspberries and wild strawberries. A juicy addition to dessert, or an alternative to it altogether. 

Move over prosecco…

Lambrusco is becoming known to wine lovers as the “Champagne of Via Emilia.” It’s being taken seriously as one of Italy’s most refreshing affordable, food-friendly sparkling wines. Basically a party in a bottle, making a renaissance as a n bubbly, fun, delicious, approachable, drinkable, wine. 

Once known as a cheap, soda-pop wine, it’s now a luxurious symbol of “made in italy”. it hails From Italy’s gastronomic capital, Emilia-romagna. the place we can thank for parmesan, prosciutto, and balsamic vinegars. Home to many iconic italian cultural and artistic brands: ferrari, lambroghini, maserati, ducati, luciano pavarotti, guiseppe verdi, federico fellini and arturo toscanini. Emilia-romagna was recently declared as italy’s greatest gastronomic treasure by Forbes. 

the Lambrusco grapes grown to make good clean spumantes are some of Italy’s oldest grape varieties dating back to the bronze age. good clean spumante and spumante rosé is made naturally with a blend of lambrusco grapes: pignoletto, salamino and sorbara grown on vines from the hills of Reggio Emilia to the countryside of Modena. 

Lambrusco wines range from dry to sweet and can be red, white or rosé, and lightly sparkling. It’s relatively low in alcohol which makes them perfect for popping at nearly every hour of the day. With bright flavors of berries, tangy citrus peel and elegant floral notes that only great sparkling wines can express. They’re frequently found on breakfast and lunch tables all across italy. 

Refined, fun and not too fussy. This new era of lambrusco is the wine equivalent of a great linen dress – breezy, dignified, and perfect for summer. while it may be taking wine menus by storm, the best lambrusco is still woefully understocked on store shelves. So, order a case of good clean spuamntes and spend the next three months establishing yourself the one who brings the good stuff!

Shop for good clean wine

good clean spumante IGP – brut sparkling wine from emilia italy 

“I experienced no day-after symptoms and good clean spumante doesn’t make me sleepy like most sparkling wines.” —Kristi F.

an un-oaked, crisp, tart, sparkling wine with flowery notes of hawthorne and white fruit. light refreshing bubbles offer a gentle tingle between morsels and secrets. perfect as an aperitif, or for making wine cocktails and spritz.

description: spumante means sparkling. the italian term given to sparkling wine in the 1800’s made with a blend of various lambrusco grapes. un-oaked, medium-bodied and delightfully dry. fruit-forward and bursting with delicate bubbles. notes of green apple, lush blossom, and white peach compliment a citrusy acidity.

region: good clean spumante hails from carpi in modena province in the emilia-romagna region of italy.  located in the northeast part of central italy, known as the land of bubbly wine and tortellini. the vineyard soil, sandy and wet, rich in nutrients, surrounded by poplars and elms, makes for a magnificent sight. known for its rich food products (parmigano-reggiano cheese, prosciutto di parma ham, bolognese and balsamic vinegars) and as the birthplace of beautiful sparkling wines respectful of tradition. this region was declared by Forbes as italy’s greatest gastronomic treasure.

winemaking: wines which are respectful of the tradition, but at the same time represent the lightheartedness of the region. good clean spumante grape growers and wine makers have full control of the production cycle from the vineyard to the bottle. good clean spumante is “naturally sparkling”, meaning there is no addition of any CO2. the bubbles are 100% natural because they are the result of the fermentation of the natural yeast that “eats” the fructose in the grape juice transforming it into alcohol and natural CO2 (bubbles). Cin cin to very natural bubbles!

grapes: a refreshing blend of native italian pignoletto, sorbara, and salamino grapes sustainably grown using organic and biodynamic farming, in Emilia-romagna with little to no intervention.

pignoletto: a white italian grape with greek origins named after the pine cone because of the shape of its bunch and that the vines can climb up trees and grown on them. a blending grape with a thick skin, rich in tannins, with strong resistance to downy mildew. blended to add richness and structure, and herbal and nutty flavors to good clean spumante. its often called the king of the bolognese wine region.

sorbara: an indigenous lambrusco grape that can be found naturally growing on the edge of the woods throughout modena. a medium grape with thick, waxy, bluish-black skin. with high vigor, that matures late and produces a clear ruby-red colored wine with a pinkish froth and very fine aroma of violet that tastes delicate, fresh, fruity, and balanced.

salamino: indigenous Emilia-romagna lambrusco black grape. ripens late and is often blended with sorbara to add a touch of natural sweetness, body, juicy acidity with a dry finish to brut sparkling wines. with aromas of red cherry, strawberry, blackberry, violet, and rose. ruby red in color.

type of soil: loose, permeable, sandy and rich of silt

training system: GDC, Guyot or spurred cordon

vine density: 3000 plants / hectar

harvesting time: mid to late September

fermentation: spumante gets its bubbles from a two-step closed Martinotti/Charmat  then autoclave fermentation where native yeasts stimulate the fermentation. 

primary fermentation: the grapes are squeezed and as the must ferments it develops CO2 that is allowed to escape to obtain the still wine . Solids are filtered/removed after alcohol is made with a fossil floor filter, a micro-filter, a gross flyer, or tangential filter. 

secondary fermentation: to make the wines sparkling, the winemakers add the Sweet Filtered/Filtrato Dolce (pure natural grape juice derived and obtained from the freshly harvested and squeezed grapes that were micro filtered to separate the yeasts). We’ve tasted this naturally sweet freshly pressed grape juice that was separated from the yeasts right from that tank during our visit at harvest in 2019.

maturation: the separated yeasts are added to the pressurized stainless tank to start fermentation again, the Co2 is captured and does not escape and then becomes sparkling. “CO2 saturated environment”: must = juice and skins, is kept in special presses saturated with natural CO2 which protect the fermenting wines from oxidation without the need of adding sulfites.

bottling: starting from march of the following year.

ageing potential: best drank young, within 2 years from its harvest.

pairs with: veggie or seafood risotto, fall harvest foods, s’mores by the fire, your favorite fried chicken. a perfect match with salami, prosciutto, mortadella, and barbecue pork. or as an aperitif and also with dessert.

serve at: 45-55 degrees in a white, universal glass, champagne flute or coup.

alcohol: 11.5% abv

acidity: 6.1 g/l

residual sugar: 12 g/l, less than 1.77 grams per residual sugar per 5oz glass. Residual sugar in popular sparkling brut white wines can have as much as 50 g/l of sugar and can contain up to 9.25 grams pf sugar per glass. Sweet Champagnes and sparkling wines can contain up to 129 grams of sugar per glass. 

calories: 105 per 5oz glass

carbs: 2 grams per 5oz glass

sulfites: total 120 mg/l

igp: indicazione geografica protetta. indicates the quality and reputation of the wine is linked to the place and region where it is produced, processed and prepared.

it’s good on special occasions, like anniversaries on tuesday nights. lighter than a proposal, fuller than a fling.

it’s clean and minimal-intervention, produced and grown sustainably in small batches in the Emilia-romagna region. it’s bubbly like the people who live there and you after a glass, or several.

it’s wine that sparkles on your tongue and brings cheer(s) to every season, to gift to loved ones, like yourself.

good clean white IGT 2019

“good clean white is high quality wine that’s easy on the wallet.” – Liz S.

a perfect balance of big fresh floral aromas and citrus flavors. good clean white is a memorable party guest because it’s easy drinking, interesting and neither too light nor too bold.

description: the color is straw yellow with green highlights. on the nose it bestows intense and pleasant scents of white flowers, elderberry and wysteria and the fruits of pear and apples with subtle aromatic herbs. on the palate, it’s pleasant and lively, dry & medium bodied. vibrant acidity with notes of zingy lime, white peach and a mineral finish express the essence of it’s origin. unoaked, crisp and fresh, delightfully dry. Not buttery and not sweet.

region: made by grape growers and winemakers using 100% sustainable farming and minimal-intervention in the appellation of Maremma on the southwest coast of the Tuscan wine region. close to the sea, in the untouched countryside in the province of Grosseto. a land full of well-kept secrets, gentle rolling hills, defined by plots of wheat, scattered with vineyards and olive orchards dotted with sheep. here and there a farm appears on a hilltop with a view that stretches to the Tyrrhenian sea.

winemaking: Maremma’s sandy soils mixed with silt and the area’s proximity to the sea provide excellent conditions for growing Trebbiano and Vermentino, the predominant grapes in our good clean white. The regions unique terroir provides quality from the start to produce good wine.

grapes: a refreshing blend of native Italian grapes from the Tuscan countryside near the sea. you can taste the unique and perfect combination of climate, soil and altitude with little outside intervention.

trebbiano: fresh and fruity, food-friendly grape producing tough-skinned berries that yield yellow juice. grown in Italy as far back as Roman times. dry, medium-light body, no tannins, medium-high acidity with flavors of peach, lemon, green apple, seashell and basil.

vermentino: an underrated, fantastic grape commonly grown in Tuscany on slopes facing the sea where they can benefit from reflected light. produces light-bodied and deliciously complex, high quality wines for a great value. dry, with flavors of grapefruit, citrus, crushed mineralogy and saltiness from the sea.

sauvignon blanc: planted in sandy, silt, clay and tuffaceous soil produces a dry, medium-light body with no tannins and acidity. Flavors of gooseberry, honeydew and white peach.

training system: spurred cordon

vine density: 4000 plants / hectare

type of soil: sandy and rich of silt

altitude: variable from 100 to 300 metres a.s.l.

age of the vines: 5-7 years

harvesting time: mid September

fermentation: grapes are harvested and preserved with carbonic snow. Low temperature pressing in inert atmosphere; fermentation of the prime must at controlled temperature; free-run must fermentation at controlled temperature (max 16°C). No malolactic fermentation.

maturation: in stainless steel tanks for three months with the lees.

bottling: starting from January of the following year.

ageing potential: best drank young, within 2 years from its harvest.

pairs with: hard italian cheeses, chicken pesto pasta, shrimp-arugula salad, chèvre cucumber topped baguette slices and italian fried artichokes. 

serve at: 45-55 degrees in a white or universal glass. 

alcohol: 12.5% abv

acidity: 5.27 g/l

residual sugar: 3.80 g/l, less than .56 grams per residual sugar per 5oz glass. Residual sugar in popular sweet white wines like Muscato can contain up to 14.7 grams pf sugar per glass. Regular chardonnays and dry white table wines can contain up to 1.4 grams of sugar per glass. 

calories: 120 per 5oz glass

carbs: 3.8 grams per 5oz glass

sulfites: free 29 mg/l, total 86 mg/l

igt: indicazione giographica tipica. a wine classification introduced in 1992 as part of the general reorganization of the d.o.c. italian wine law, to safeguard the quality and authenticity of the wine. these safeguards form regulated protected zones to ensure a higher quality of wine. this category of wine allows more freedom than doc and docg levels but ensures a higher quality of wine than the relatively unregulated table wine category.

it’s good to sip from day to night, hitting the spot like a lover in lucca. for you to love deeply and pour generously.

it’s clean and minimal-intervention, produced and grown sustainably in small batches. with fewer additives, you can drink tonight and still go for a run tomorrow morning.

it’s wine you can feel good about drinking. refreshing notes of melon, yellow apple, and white flowers are crisp and bright. like you.

Grab a bottle or two (or five) of Good Clean Rosé and pair them with the following:

welcome aperitif: spring rosé sangria, cilantro lime shrimp, salty salumi

cheese pairing: sweeter cheeses like any cheese with cranberries, and spicy cheeses with horseradish or bacon

vegetable pairing: veggetable burrito bowl, hearty legumes, roasted carrots, chickpea stew, lemon saffron risotto with fried zucchini blossoms, onion and pepper frittata, shaved cucumber ribbons tossed with feta and Italian dressing

pasta pairing: takeout pizza, sweet corn pasta with ricotta

meat/fish pairing: herb chicken, roasted turkey, roasted trout with thyme and lemon, spicy tuna roll sushi

dessert: meringue with strawberries, strawberry shortcake, chocolate covered strawberries

Here is our favorite recipe to pair with good clean rosé:

cilantro lime shrimp

* 1 lb Ruby Red Wild Caught Gulf Shrimp
* 1/4 cup cider vinegar
* Pinch of salt
* Small bunch of fresh cilantro
*Juice of one lime
*1/4 teaspoon of pink Himalayan sea salt

 

Bring a large pot of water just to a boil.  Add 1/4 cup cider vinegar & a pinch of salt & bring the water to a boil.

Drop the fresh or frozen shrimp into the water. Cook the shrimp with the heads and shells on.

Boil the shrimp until a few start floating on top of the water.

Drain the shrimp in a colander and shock immediately in an ice-bath by submerging the colander in the ice bath and then take out immediately. This will stop the shrimp from overcooking.

Peel and devein the shrimp and rinse out under cold running water.

Finely chop the fresh cilantro and squeeze the juice from lime. Place the cooked, peeled, and devined shrimp in a lovely bowl, pour a few tablespoons of the lime juice into the bowl, sprinkle with pink Himalayan sea salt and 1/4 cup chopped cilantro. Toss. Serve with Good Clean Rosé and enjoy

Order your good clean rosé here.

good clean red IGT 2019

“this brand is the most affordable, clean option that won’t give you a headache the next day.” – Josie S.

Elevated, gastronomic red table wine you can afford to share. Dry, fruity and easy to drink. It tastes like an old world tuscan wine with a new world super tuscan flair. good clean red will bring a touch of Tuscany to your meal.

description: rich ruby red color with a pleasant fresh and fruity aroma. notes of plums, blueberries and blackberries, cherry and a little spice. juicy and medium structured on the palate. it is dry and well balanced by subtle and round tannins. with each sip you experience a long, clean and characterful finish.

region: made by grape growers and winemakers using 100% sustainable farming and minimal-intervention in the appellation of maremma on the southwest coast of the tuscan wine region. South of Siena, the vines are planted in rolling hills among cypress trees in volcanic soil. known for affordable land, inexpensive production costs and a warm maritime climate. made with lesser-known indigenous grapes by smaller producers working hard to make wine in a place that isn’t famous. It’s hours away from major airports but the climate and soils are well suited to allow the native grapes to express themselves. the strength of this wine region is the focus on native and traditional grape varieties. 

winemaking: good clean wine producers and winemakers spend a lot of time in the vineyard nurturing the vines, to grow the best quality grapes. They listen to nature and react accordingly to the vineyard and grapes day by day, month by month and year by year to do what is best for the vineyard in any given situation. They implement a combination of organic, biodynamic and biodiverse farming and winemaking processes to grow healthy grapes in the vineyard. With the ultimate goal of bringing healthy grapes to the winery to make good clean wines. The result is wine that truly tastes like the grape varietal, the vineyard, season and site.

grapes: a refreshing blend of native italian grapes from the tuscan countryside near the sea. you can taste the unique and perfect combination of climate, soil and altitude with little outside intervention.

sangiovese: one of the most important red grapes in Italy. The clone that  can be usually found in this area of Maremma is called Morellino. Sangiovese, as a grape variety, also grows abroad in California and Argentina. Its origins are ancient as the Etruscans. Sangiovese means Sangue di Giove, blood of Jove.

ciliegiolo: Its origins are uncertain. According to some sources, it arrived in Tuscany from Spain, brought by pilgrims back from Santiago de Compostela, in the 19th century. According to recent studies it originated in Italy, and could be the father of Sangiovese. The name derives from its colour – ciliegiolo as in ciliegia, cherry. It has always been a popular blend with Sangiovese and recently has become the main feature in blends.

montepulciano: likely originated in Tuscany and may be related to the Sangiovese grape. When used in a blend, it adds hearty full-body to wines. Likes to be planted in cooler areas near the windy sea which allow the slow, even ripening required for the best quality tuscan red wines. Ripens very slowly, and needs a long hang time, but the warm marine winds from the Tyrrhenian Sea naturally speed up the ripening of our grapes. The best flavor emerges when made in stainless steel or neutral non-oak tanks. 

alicante: This grape variety of French origins was created by Henri Bouschet who crossbred Grenache with Petit Bouschet. The result is a grape variety rich in color which can be used by itself or to add a richer color to a blend. It’s commonly found in France and Spain. In Maremma, especially in Scansano and Magliano in Toscana, it is commonly used to blend with Sangiovese.

merlot: a blue-colored grape used as a blending grape and a varietal. The name derives from the French word meaning blackbird. It’s a soft and fleshy grape offering ripe, fruity aromas and complex, supple, full-bodied flavors. Added to our red to give it the feel of a Super Tuscan. 

traning system: spurred cordon and guyot

vine density: 43500/500 plants / hectare

type of soil: 75% sandy and rich in silt, 25% clay

altitude: variable between 100 and 300 mt above sea level

age of vines: 5-7 years

harvest period: mid September

fermentation: grapes are gathered and preserved thanks to the use of dry ice. Vinification at low temperature (max 27°C) with maceration on the skins for 4 days, then the wine is drawn off and the fermentation is concluded without contact with the skins. Normal malolactic fermentation follows.

maturation: in stainless steel tanks for three months on fine lees

bottling: starting from March of the following year

ageing potential: best drank young, within two years from it’s harvest

pairs with: cured meat starters and bruschetta, medium rare pork loin, pasta dishes with meat sauce, meat main dishes, rosemary potatoes and tiramisu

serving temperature: 16°C

recommended glass: a large Bordeaux-style glass.

alcohol: 13% abv

acidity: 4.83 g/l

residual sugar: 3.42 g/l  .50 grams residual sugar per 5oz glass of wine. Residual sugar in popular conventionally made red wine generally available has up to 12-57 g/l residual sugar.

calories: 116 per 5oz glass 

carbs: 3.4 grams per 5oz glass 

sulfites: free 28 mg/l, total 91 mg/l

igt: indicazione giographica tipica. a wine classification introduced in 1992 as part of the general reorganization of the d.o.c. italian wine law, to safeguard the quality and authenticity of the wine. these safeguards form regulated protected zones to ensure a higher quality of wine. this category of wine allows more freedom than doc and docg levels but ensures a higher quality of wine than the relatively unregulated table wine category.

it’s good for any time, any occasion. smooth like meditation, full like an orgasm. pairs best with good food, deep conversations, and deeper glasses.

it’s clean and minimal-intervention, produced and grown sustainably in small batches.

it’s wine you can feel good about drinking. tart cherry and plum notes make it rich and juicy, like a well-kept secret.

 

 

good clean rosé IGT 2019

“Bright and balanced, good clean rosé is one of the best priced elevated rosé wines on the market.” – Anna F.

seasons may change but your wine doesn’t have to. we enjoy good clean rosé all year long. fruity and fresh, with a charming character. good clean rosé is just delicious, plain and simple. it represents everything good clean livin embodies. a full, lush, elegant, savvy, quality of life. 

description: it’s as light and smooth as it is elegant with a bright, vibrant, cherry pink color. aromas of wild strawberry over an elegant floral background of red rose petals. The Sangiovese comes forth with maximum expression of terroir from the hills of Tuscany: fresh wild strawberry, yellow peach and green melon notes with brisk acidity and a fruity, yet dry finish. elegant and floral, refined red fruit flavors with crisp and balanced acidity. You might taste strawberry, yellow peach and green melon with a delicate and long, fruity and mineral finish.  An enjoyable, luminous rosé wine.

region: made by grape growers and winemakers using 100% sustainable farming and minimal-intervention in the appellation of maremma on the southwest coast of the tuscan wine region. The Mistral wind coming down through France hitting the coast of Italy gives the grapes strength and structure. The wines produced here are less expensive than other parts of Tuscany yet the quality is outstanding. Our grape growers and wine makers mix traditional winemaking with modern techniques to perfect the wines. They move forward with innovation but also look back at tradition. 

winemaking: When visiting during the harvest season, we learned about their focus on Innovation, Tradition and Knowledge. We witnessed the collection of the grapes and saw each step of the production from the very beginning. Innovation and tradition go hand in hand in order to create good clean wines. You’ll taste all the flavors of this territory every time you take a sip of good clean rosé.

grapes: a refreshing blend of native italian grapes from the tuscan countryside near the sea. you can taste the unique and perfect combination of climate, soil and altitude with little outside intervention.

sangiovese: one of the most important red grapes in Italy. The clone that  can be usually found in this area of Maremma is called Morellino. Sangiovese, as a grape variety, also grows abroad in California and Argentina. Its origins are ancient as the Etruscans. Sangiovese means Sangue di Giove, blood of Jove.

ciliegiolo: Its origins are uncertain. According to some sources, it arrived in Tuscany from Spain, brought by pilgrims back from Santiago de Compostela, in the 19th century. According to recent studies it originated in Italy, and could be the father of Sangiovese. The name derives from its colour – ciliegiolo as in ciliegia, cherry. It has always been a popular blend with Sangiovese and recently has become the main feature in blends.

training system: spurred cordon and guyot

vine density: between 3500 and 4200 plants / hectare

type of soil: mostly sandy and rich in silt

altitude: 250 mt above sea level

age of vines: 5-7 years

harvest period: mid September

fermentation: grapes are harvested and preserved with carbonic snow. Fermentation at controlled temperature (max 27°C) follows, with maceration on the skins for a few hours only. Drawing off and completion of fermentation without the skins. Malolactic fermentation is completed naturally.

maturation: in stainless steel tanks for 3 months on fine lees.

bottling: starting from January of the following year. 

ageing potential: best drank young, within 2 years from it’s harvest.

pairs with: cured meat starters, rich pasta dishes with meat based sauces, main dishes made with white meat or fish soups.

serving temperature: 14°C

recommended glass: a medium-sized, tulip shaped glass.

alcohol: 12.73% abv

acidity: 5.86 g/l

residual sugar: 2.84 g/l .42 grams residual sugar per 5oz glass of wine. Residual sugar in popular conventionally made rosé wines can range from 10-120 g/l.

calories: 118 per 5oz glass 

carbs: 3.6 grams per 5oz glass 

sulfites: free 23 mg/l, total 82 mg/l

igt: indicazione giographica tipica. a wine classification introduced in 1992 as part of the general reorganization of the d.o.c. italian wine law, to safeguard the quality and authenticity of the wine. these safeguards form regulated protected zones to ensure a higher quality of wine. this category of wine allows more freedom than doc and docg levels but ensures a higher quality of wine than the relatively unregulated table wine category.

It’s good to enjoy by the glass, by the bottle, and by the company of your nearest and dearest. great minds drink alike.

It’s clean and minimal-intervention, produced naturally and grown sustainably in small batches in the Toscana region. With fewer additives, you can drink tonight and still play tomorrow morning.

It’s wine you can feel good about drinking. Wild strawberry, yellow peach and green melon flavors are delicately dry, with a hint of a smile. 

 

 

We created Good Clean Wine because we are mindful of what we put into and onto our bodies. Applied to drinking, mindfulness can allow us to have a healthy relationship with alcohol. Practicing mindful wine drinking helps us slow down, draw our attention to the moment, and feel at peace.

Grab a glass of Good Clean Wine, get comfortable, and let’s mindfully experience the miracle of fermented grape juice.

Sight: Look at the wine’s color. Is it clear, cloudy or bright?

Listen: Bring the glass up to your ear and listen to the wine. Does listening to the wine help you increase your focus, mental flexibility, and provide stress relief?

Smell: Swirl the glass and smell the wine, thinking about the different aromas (berries, toasty wood, smoke, earth, etc). There is no wrong answer.

Taste: Sip the wine and breathe in some air. Do you taste fruit, oak, or sweet and sour?

Touch: Take another sip and think about how it feels in your mouth…velvety, smooth, light, flat, crunchy, etc.

Feel: What does the taste remind you of? Your last vacation, watching a sunset, a cozy winter night, tubing down the river? Does the feeling reduce your stress?

We’ve just paid attention to all the nuances of the wine in our glasses and now we are meditating WHILE having a glass of wine. Does it get any better than this?

Join us live from our bar cart with special guest Kendra of Lavish Grazing (from her kitchen) for a winter solstice aperitivo hour.

Friday, December 18th, 2020, 4pm/5pm CT/ET on @goodcleanwine Instagram

Gather Good Clean Winter Solstice Mimosa ingredients and Lavish charcuterie board ingredients, both listed below. If you live in Springfield, Missouri you can purchase a Lavish ingredient kit, password: Goodcleanfun

Learn all our spritz and board secrets and slide into a festive Friday night within the comfort of your own home. Hope to see you there!

Lavish Charcuterie Shopping list

Tools: sharp knife & cutting board, small bowl for olives, mustard, honey

Before we start: wash your produce, cut your cucumbers into slices, cut your strawberries down the middle, leave the greenery on, slice your apple

Cheese: brie, cranberry & cinnamon flavored goat cheese, gouda, white cheddar

Sliced charcuterie meats: prosciutto, Genoa salami, cured sausage

Fruits and vegetables: cranberries/sugar coated cranberries, Fuji apple, grapes (we prefer red and purple), blackberries, blueberries, strawberries, small tomatoes (colorful variety, plain red ones will work also), cucumber (mini or regular sized), olives or stuffed olives

Other items: nuts and dried fruit of your choice (we like to use walnuts and dried cherries, dried apricots, dried pineapple slices, dried orange slices, almonds, mixed nuts. Just to give you a few ideas.)

Jam of your choice: (we use fig, plum is also nice this time of year) Mustard of your choice (we use a stone ground or spicy mustard)

Garnish: Rosemary, Thyme, Sage, or Mint

Crackers: a variety pack, crisp flatbreads, or a small loaf of French bread

Because Good Clean Wine is minimal intervention, each year’s vintage will smell, look, and taste slightly different from the year before. ‘Tis the joy of clean wine—experiencing the nuances and personalities of each harvest.

Here, sommelier Darin Link and makeup artist Emily Edgar compare Good Clean Red 2018 to 2019 in a side-by-side tasting. Which year will emerge victorious? Watch below and see.

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