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'Poiema' Eugenio Rosi 2019
4 -@@-2-Vitae AIS

'Poiema' Eugenio Rosi 2019

Rosi Eugenio

"Poiema" by Eugenio Rosi is a Trentino red wine made from Marzemino grapes, aged for 12 months in large oak and cherry barrels. It presents itself with an impenetrable ruby color, and expresses aromas of blackberries and black cherries, tobacco, cloves and cocoa powder, revealing a well-structured and opulent sip, with smooth tannins, enlivened on the finish by a persistent balsamic trail. Artisanal Wine, made with old style methods




Vallagarina IGT


Marzemino 100%


Alcohol content

13 %


75 cl Bottle


Withering of part of the grapes, first alcoholic fermentation with indigenous yeasts and refermentation with the dried part


12 months in large oak and cherry barrels

Filosofia produttiva

Indigenous yeasts, Natural

Additional Notes

Contains sulfites


The "Poiema" is perhaps Eugenio's most representative red wine, capable of encapsulating the vitality of Marzemino and the focus conferred upon it by his interpretation. We cannot help but show a sort of predilection for this red wine from Eugenio, perhaps because in our opinion it tells the story of his land and the way he preserves it most clearly. A few hectares of vineyards nestled just south of Trento, more precisely in Vallagarina, are dedicated in part to local varieties such as Marzemino and Nosiola, and in part to international varieties that have adapted splendidly to the territory, such as Cabernet Franc, Chardonnay and Pinot Bianco. What unites them, besides their location, is the type of agriculture practiced by Eugenio, a farmer in the noblest sense of the term. Without sophistications or manipulations, what is obtained are wines that are lively and rich in expressiveness, capable of exciting and engaging anyone who approaches them.

The red wine "Poiema" is made from 100% Marzemino grapes. No pesticides, herbicides or other chemicals are used in the vineyard, only a little copper and sulfur. The philosophy is the same in the cellar, therefore all alcoholic fermentations occur spontaneously and the addition of sulfur dioxide is extremely limited. The Poiema is obtained by blending late-harvested grapes with previously fermented wine, with refermentation obtained thanks to the sugars conferred by the drying process. The result is obviously a dry wine, since all the sugars are converted during fermentation.

The "Poiema" red wine appears in the glass with an intense and impenetrable ruby color. The nose is splendid for how it combines freshness and maturity, with hints ranging from sour cherry to fresh flowers, from earth to graphite, from forest fruits to cocoa. The olfactory complexity coincides with an important taste, equipped with an enveloping structure, but also with a remarkable acid-savory component, capable of lengthening and relaunching the sip. Exciting


Intense and dark ruby


Full, structured and enveloping, with smooth tannins and a balsamic persistence


Blackberries and black cherries, tobacco and cocoa, fresh red flowers

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