Col di Luna produces sparkling wines at the foot of the Dolomites, upholding a family tradition and a preference for the Brut style. One of their offerings is the Flora rosato, made from a local grape variety called Raboso. This grape is not widely used due to its high tannin levels.
I decided to try something different and opted for a wine made using the Pét-Nat or Method Ancestrale. To my surprise, the wine had a deep ruby color that was remarkably clear, considering these wines are typically unfiltered. However, I was disappointed by the taste. It had a sour and grapefruit rind-like flavor with a hint of barnyard, which was quite off-putting.
While it has become trendy these days to embrace these flavors, attributing them to terroir or appreciating them as “natural,” they didn’t quite work for me in this instance.
Porto Vino $17