Grenache can make great rosé in the south of France, so it’s no surprise that it can do the same thing here in Sardinia, particularly given the altitude around Mamoiada. This rosato is made entirely of Cannonau from Luca’s younger vines (3-5 years in age); it is picked to make rosé specifically, which is to say about two weeks before the reds, given about 2 hours of skin contact, then pressed off and fermented in stainless steel. Pale pink in color ( think: ‘onion skin'), with wildly expressive aromatics of Mediterranean herbs and ripe red fruits (apples, berries, currants), which follow suit on the palate, marked by fresh acidity of the earlier harvest. A serious rosé, and as such a broadly versatile wine for the early autumn dinner table.