Sensuadé, Rosato IGT
Sensuadé, Rosato IGT
Sensuadé, Rosato IGT

Sensuadé, Rosato IGT


Great evoking Rosato that is appetizing and really pleasant. A full-flavored and fresh taste, always balanced between freshness and sweetness, a dense and brilliant colour, an important structure pleasantly bitter,the Sensuadè Rosato of Santa Barbara is a rosé wine made from grapes of Marche, Lacrima di Morro D'Alba, Vernaccia nera and Moscato Rosso. Serve it along with cured meats and fragrant bread, success is assured!

Type: Rosé IGT
Producer: Cantina Santa Barbara S.R.L. 
Made in: Marche (Italia)
Alcohol content: 12.% vol


From the grapes of Lacrima di Morro d'Alba, Vernaccia di Pergola and Moscato Rosso, cultivated by Santa Barbara in a single vineyard of 32,000 square meters, derive a very fresh rosé wine with brackish hints. A wine with good harmony, balanced between sweetness and freshness, with notes of bitter pleasantly salty, this rosé is an ideal combination with meats, pasta both fish based and meat based. 


Azienda Santa Barbara S.R.L. Barbara (AN). The company works primarily with two local grapes, Verdicchio and Montepulciano, combining them with international grapes such as Cabernet, Merlot and Syrah. Located on the rolling hills of Barbara in the Province of Ancona, this company has always focused on experimental research with the aim at bringing out the wine heritage of the Marche Region. 40 acres of clay, limy and gravel areas, placed on several fronts; these soils give the grapes structure, but as much freshness and aromatic finesse. In the vineyards most of the jobs are done by hand, looking for a balance between short pruning and targeted interventions on the green only when strictly necessary.

Grapes of Lacrima, Vernaccia Nera and Moscato Rosso. Contains sulfites.

General Information: Choosing the right wine is linked to the dish to which it accompanies. In general, rosé wines match best with cold meats, vegetable based main courses, white meats, stew and tinfoil wrapping fish . How to drink: Each wine must be brought to the table at the proper temperature; the white and rose wines should be served at a temperature lower than the red ones to exalt the organoleptic properties of wine that would be altered if the service temperature is not the proper one. All the wine goes oxygenated before being served, the time varies depending on the aging of the wine, if a wine is young this procedure is entirely superfluous. Red wines require a longer oxygenation time than the white ones. If you want to taste different types of wine with vary degrees, it is advisable to adopt a policy of climb; wines with a lower alcohol content should be drunk before.

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