Tutto Mio Vino Rosso Dolce  Front Label
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Tutto Mio Vino Rosso Dolce

  • WW88
750ML / 7.5% ABV
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4.1 22 Ratings
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4.1 22 Ratings
750ML / 7.5% ABV

Winemaker Notes

Bursting with sweet, ripe red fruit flavors, featuring notes of cherry, strawberry and blackberry. Thedelicate sweetness is combined with a light, refreshing fizz, all at just 7.5% alcohol by volume.

Critical Acclaim

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WW 88
Wilfred Wong of Wine.com
COMMENTARY: The Tutto Mio Vino Rosso Dolce drinks festively and easily. TASTING NOTES: This wine exhibits aromas and flavors of sweet grapiness. Chill it well and serve with prosciutto and melon. (Tasted: February 22, 2021, San Francisco, CA)
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Tutto Mio

Tutto Mio

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Tutto Mio, Italy
Tutto Mio Winery Video
Born out of the rich culinary and wine-making traditions of Emilia Romagna in Northern Italy, Tutto Mio captures the essence of this historic Italian region. Winemaking in Emilia Romagna dates back thousands of years, prior to even Roman rule, to when the style of wines were dependent upon weather conditions. The cool winters of the region would stop the fermentation of the wines, but when the warmth returned in spring a second fermentation would begin. The resulting wines had a fruity sweetness and a slight natural sparkle resulting from the second fermentation.

The sweet, fizzy style of these early wines complemented the ancient local diet, which was rich in olive oil and animal fats, and these wines became prized parts of the local gastronomic culture. At Tutto Mio today, the winemaking takes advantage of all modern technological advancements, while still embracing the same style of vinification developed over the thousands of years of Emilia Romagna's rich winemaking history.

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Extending from the Adriatic coast in the east, to the border of the Mediterranean Ligurian region in the west, Emilia Romagna is a large, central Italian region focused on a wide array of gastronomic specialties. The plains of Emilia host four well-defined subzones for its famous, lightly sparkling red, Lambrusco. The more coastal Romagna has the capacity to produce impressive wines from Sangiovese and Albana.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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