Welcome bold, fruity Italian artisan mastery into your kitchen with Altrosero olive oil. The fruit ripens on 85-year-old trees under the radiant Adriatic sun in Italy’s Abruzzo region near Rome, between Sirente and the Adriatic sea, adjacent to historic castles, beautiful beaches, and lush vineyards.
Each November, the olives are hand-harvested by farmers who have cultivated these trees for generations. Just hours later, they’re cold-pressed and kneaded using traditional stone-milling “brucatura manuale” methods to preserve the flavor’s integrity—no mass-production here—and bottled within a week to retain maximum freshness. The result is a vibrant green elixir that embodies Abruzzo’s renowned terroir. Altrosero olive oil is truly Italy in a bottle, and we couldn’t be prouder to put our name on it.
Altrosero olive oil has a fresh, herbaceous aroma and bittersweet finish with hints of green apple and almond, balanced peppery spiciness, and a buttery, velvety texture. Few products transport us straight to their place of origin like this stunning olive oil does, and we’re sure you’ll enjoy the authentic taste of Italy in each bottle. Our three flavors—lemon, red garlic, and Gentile De Chieti —are perfect for dipping fresh bread, making vinaigrettes, and drizzling over bruschetta, roasted vegetables, pasta, and simple proteins like grilled fish and chicken.
The Altrosero name was inspired by the bonding I did with my sons and husband (Altrosero = Alex + Troy + Sean + Rome) while we all worked and learned together from home, and Altrosero wine was created in honor of how much I’ve missed making my family and friends feel as loved and appreciated as they are. I’ve always had a particular affinity for bold and fruit-forward zinfandel—especially a well-balanced zinfandel blend—and I’m genuinely so excited to sit down with everyone, see how they’re doing, hear about their lives since the last time we saw each other, and toast to our enduring relationships with Altrosero wine as soon as we’re all able. I hope Altrorose encourages you to do the same, especially once you know more about it ahead of our launch this fall.
Altrosero zinfandel is bold, balanced, and mineral-forward, with spice and herb notes that take me back to my roots in Puerto Rico where the cuisine is influenced by a diverse range of flavors from Spain, Africa, and the native Taínos. The wine is expressive on the nose, with notes of fresh thyme, plum, allspice, raspberry bramble, and cherry. The intensity and lush texture on the palate are balanced by juicy acidity, drawn out by a long velvety finish. It’s my hope that by incorporating flavors and aromas that represent my own history, those who open these bottles with friends will be inspired to look forward to the future, and toast to long-awaited togetherness
Zinfandel often gets a bad rap stemming from its longtime status as an inferior-quality, unpleasantly sweet, pinkish-orange wine sold in large bottles, jugs, or bags in the 1970s and 80s. That’s one reason I created this blend—I’m all for defending the underdog, and this wine was a prime candidate. The blend of zinfandel and merlot reminds me of the hybrid work model businesses around the world are contending with as they approach how employees will return to the office (or not). When it comes down to it, adapting rapidly to the pandemic brought about widespread inclusivity, diversity, equity, and above all, a sense of urgency to preserve a sense of belonging and the other best parts of one’s workplace. I wanted all these positive effects and sentiments to be reflective in the wine so it would truly represent our collective efforts and perseverance, and found a zinfandel blend to be the answer.
When consumers began learning more about other varieties cultivated in the United States, and paying more attention to the nuances of Old World imports as prices decreased and accessibility increased, zinfandel’s sugary, budget-minded reputation started to shift. Winemakers heeded market trends and started producing deeply fruity, versatile, food-friendly reds and blends with this prolific West Coast grape. Nowadays, California produces some of the finest zinfandels and zinfandel blends in the world (rather than over-planting a grape destined for cheap bulk-bottling), rivaling pricey Australian shirazes that exhibit many of the same big, fruit-forward qualities. Taking something that doesn’t work for everyone and reimagining its potential to create something of more value is the mission I set out on when I started Virtual With Us, and the idea of a zinfandel blend as our first branded wine came naturally. I’m so excited to ship it to our guests, talk about its wonderful qualities, and bring people together over glasses no matter where they are.