Villa Raiano Orano Rosato IGT (Rosé) 2020

Villa Raiano Orano Rosato IGT is a lively and refreshing rosé wine crafted from indigenous grapes of Campania. This wine offers fresh aromas of strawberry, cherry, and floral notes, balanced by crisp acidity and a clean, dry finish. Perfect for warm days, this rosé is versatile enough to pair with a variety of light dishes, enhancing its vibrant fruit profile with each sip.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Rosé Wine
Style: Light, Refreshing
Grape Varietal: Indigenous Grapes of Campania
Tastes Like: Comparable to a Provençal Rosé, with notes of fresh berries, floral hints, and crisp acidity.
Alcohol Percentage: 12%
Closure: Cork
Size: 750mL
Appellation: Campania IGT
Region: Campania, Italy
Terroir: Clay-limestone soils
Aging: Stainless steel
Serving Temperature: 8-10℃ – Serve chilled

Villa Raiano is dedicated to producing wines that showcase the unique flavors of Campania's terroir, with a focus on both red and rosé wines made from native grape varieties.

Seafood: Pairs well with grilled shrimp, ceviche, and crab cakes
Poultry: Complements grilled chicken or turkey salad
Pasta: Great with tomato-based pasta or seafood pasta
Vegetarian: Ideal with roasted vegetables, fresh salads, or a vegetable tart

Fresh Mozzarella: Soft and creamy
Ricotta: Light and delicate
Goat Cheese: Tangy and refreshing
Feta: Salty and crumbly

Spaghetti alla Colatura di Alici (Serves 4)

Spaghetti alla Colatura di Alici is a simple but intensely flavoured pasta dish from the Amalfi Coast, made with traditional anchovy extract called colatura di alici.

Ingredients:

• 400g spaghetti
• 4 tbsp colatura di alici (anchovy sauce)
• 1 garlic clove, minced
• 4 tbsp extra-virgin olive oil
• Fresh parsley, finely chopped
• Lemon zest (optional)
• Salt and black pepper, to taste

Instructions:

1. Cook the Pasta: Cook the spaghetti in unsalted boiling water (the colatura is salty) until al dente. Drain, reserving a small amount of pasta water.
2. Prepare the Sauce: In a large bowl, mix the colatura di alici, olive oil, garlic, and a bit of reserved pasta water to create a sauce.
3. Combine: Add the cooked spaghetti to the bowl, tossing until well-coated. Adjust with more colatura or olive oil if needed.
4. Serve: Garnish with fresh parsley, lemon zest (if desired), and black pepper. Serve immediately.