Cerasuolo d’Abruzzo: Italy’s serious rosé

If you're looking for a picnic rosé then look elsewhere - at 14.5% this is not exactly a light lunchtime treat! From vineyards at 450m above sea level in Civitaquana, Pescara, it is, however, a delicious wine in its own right. Aromas of raspberry, plum, strawberry and a lifted note of rose petal draw you into the palate, which is dense and intense. Flavours of strawberry, raspberry, plum, white pepper, herb and saline hints all neatly fall into place, with a steely finish which lightens the mood. Impressively balanced, this is a fantastic example of what Montepulciano in Abruzzo can achieve in its pink guise.

From 10-year-old vines in Castiglione a Casauria, Pescara at 220m above sea level, this wine is fermented and matured in stainless steel, with 10% matured in barriques for six months. It has a deep cherry hue with aromas of summer berries, cherry and herbs. The palate has some delicate tannic structure and beautifully fresh, clean acidity. Intense flavours of spicy cherry, raspberry and plum are accompanied by breezy herbs and the slightest lick of salinity on the long, super-fresh finish.

Made from a portion of free-run juice drawn from what will become the estate's Montepulciano d'Abruzzo, this rosé is decidedly red-wine coloured. In the mouth it has sweet, ripe tannins which sit behind bold, intense hedgerow fruits and some spice and herbs. This is more like a dialled-down red and deserves to be enjoyed with salumi or other antipasti.

Sourced from vineyards in Villamagna, the must spends 24 hours in contact with the grape skins before pressing. This gives it plenty of cherry-hued colour, and it gives off a red-apple note along with aromas of cherry and raspberry. The tannins are subtle and fine, giving the impression of a juicy palate where you might expect more grip given the colour and aroma. The intense red fruit flavours are focussed by the chiselled acidity - this is a very sculpted wine which is well balanced and delicious. It will be at its best paired with food; try it with a Serrano ham and pomegranate salad.

Intensely cherry red in appearance, this wine - from vines with an average age of 45 years - smells more like a red wine with its notes of cherry, raspberry and spice. In the mouth, bright acidity punctuates the full body and subtle veil of tannins. Bitter cherry, peppery spice and raspberry coulis flavours abound.

From vines in Morro d’Oro in Teramo at 210m above sea level, the must spends eight to 12 hours in contact with the grape skins before pressing. It's a leesy, musty wine on the nose, but in the mouth simple cherry fruit emerges along with some bright strawberry and raspberry. There's a touch of leesiness, some subtle tannins and a sprinkle of pepper too. Well balanced, with good intensity and fresh acidity.

From vineyards in Nocciano, the grapes are macerated for eight hours before pressing. After fermentation, the wine is aged in stainless steel for around six months then in bottle for two months. It has a fragrant nose of strawberries, cream and herbs. This is on the darker side of the colour spectrum and there are some subtle tannins which provide structure to the cherry, blackberry, strawberry and raspberry fruits.

From vines in Tollo at a relatively low 130m, the grapes for this wines are macerated for 24 hours before fermentation and maturation in stainless steel. There's a copper tinge to the cherry colour. It's clear and bright and has a hint of leesy creaminess on the nose, alongside fresh, ripe cherry, strawberry and raspberry fruits. In the mouth it's deliciously clean and fresh too, the red fruits showing good intensity. There's just a hint of spice on the mid-palate and a delightful pillowy leesiness in the background. Simple, yes, but effective too. Well balanced.

From a vineyard in Loreto Aprutino, Pescara, the grapes for this wine are macerated for 12 hours then fermented and aged in stainless steel for three to four months. It then spends one month in the bottle before release. A relatively light colour for Cerasuolo d'Abruzzo, it has a fresh cherry nose with a hint of cream and herbs. Zingy and clean in the mouth, this displays simple cherry charm and a bright finish, with a touch of grippiness.

An intense aroma of red fruits and a waft of herbs leads to an equally intense palate of juicy cherry, raspberry jam and gentle spice. There's a lick of bitter herbs alongside jammy red fruits on the long, refreshing finish.

Sourced from vineyards between 150 and 350m above sea level in Casale Piomba. Firmly 'cherry' in colour, this displays aromas of red fruits with a touch of spiciness. It's also quite spicy on the palate, which subsides to reveal clean, fresh cherry and strawberry fruits. A simple example that will be at its best served with lobster bisque.

East-facing vineyards at 250-300m above sea level in Notaresco have produced this cherry coloured rosè. It has a slightly plummy, almost earthy nose, with some dried red fruit notes. There's some tannic structure and fresh acidity, but these play second fiddle to the red fruits, although it's difficult to pick out any specific flavours - it's slightly muddled and lacks definition.

From vines at a lofty 432m above sea level, this wine is matured in stainless steel for three months before release. The nose is a bit reduced, with slightly dusty, earthy notes of red fruits. The palate has some light tannic grip and reasonable intensity, with balancing acidity. Cherry and floral notes lack some precision but are fresh and ripe.

With skin contact of 10-12 hours, this wine has absorbed plenty of colour from the Montepulciano grapes. It's a simple but tasty expression of soft cherry and raspberry, with a sprinkle of white pepper and herbs on the mid-palate.