Martha Stoumen Nero d'Avola Rosato
Regular price $40.00
I Winemaker: Martha Staumen
Appellation: Mendocino/Sierra Foothills, California
Grape Varieties: Nero d'Avola
This restorative expression of our one-night-wine smells like coming home to a fresh-baked strawberry rhubarb pie. Rosato’s straightforward aromas and compelling acidity invite you to lace up your roller skates for a sunny dose of sweet (but technically dry) nostalgia.
Explore compelling textures like nopales, calamari, or zesty olives. Salads with tart raspberries, black cod + fried rice, and anything with a subtle smoke will do well with this wine without overpowering its concentrated fruitiness.
Martha Stoumen Wines was founded upon the desire to recapture a farming and winemaking culture that has all but faded away: a winemaking culture of patience.
After 8 years apprenticing around the world, Martha set out as a self-funded, first generation winemaker to answer the question, “What does California taste like?” In our hot little corner of Northern California, Mediterranean grapes thrive and healthy vineyards allow us to create joyful balanced wines. Our wines are made from unexpected varietals and offer new takes on California classics. We do things the right way even if it's not the easy or cool way. Of the nearly two dozen wines we make every year, blends and flavors change but our desire to share the simple pleasures of natural wine remains the same.
PATIENCE IN THE VINEYARD MEANS COMPOSTING RATHER THAN ADDING SYNTHETIC FERTILIZERS
When Martha founded the company in 2014, she started by exploring warm and breezy regions that allow for natural farming. She was thrilled to find a handful of dedicated farmers, primarily growing Mediterranean grapes in the Ukiah area of Mendocino County, Contra Costa County and Suisun Valley. She has been making wine from their fruit and laughing with them ever since. Martha also found two traditionally planted, head trained, dry farmed vineyards that she now leases, allowing us to farm 25% of our production.
Wine is an agricultural product. Just as with food, highly processed wines contain additives to mask flavor deficiencies in the base ingredient: grapes. And poorly farmed grapes (read: cheap farming that’s bad for our soils) will always need this flavor boost. Why apply harmful pesticides and herbicides when we know this kills essential microbes in the soil, the very things that assists in plant nutrition and grape flavor? In the vineyard we farm for healthy soils and vine longevity rather than high yields. We allow predatory insects the ability to outcompete pests rather than spraying insecticides, and do proper handwork to ensure healthy grapes come into the cellar ready to make flavorful, honest wines.
PATIENCE IN THE CELLAR MEANS TAKING A MINIMALIST WINEMAKING APPROACH
We craft our wines in Sebastopol, CA in a winery we share with friends. Our main goal is to create complex, delicious wines, and, simple as it sounds, the best way to do this is by using complex, delicious grapes. Healthy grapes contain every ingredient necessary to make wine. Each berry contains sugar and acid in the pith, tannin in the skin and stems, and a rich bloom of yeast and bacteria on the clusters. We embrace the idea that wine is an agricultural product, and no two wines should taste the same. Instead of using a single commercial yeast species, we embrace native fermentations and the many flavors a diversity of microbes bring to our wines.