Rosé Brut millesimato sparkling wine
Metodo classico
The grapes are hand-picked into 15-kg crates to ensure that the grape clusters remain intact until they are pressed. This is required to create an elegant and delicate sparkling wine base.
Primary fermentation takes place in steel tanks at a temperature of 15°C, followed by aging on the fine lees for 60 days with weekly batonnage.
After the aging process, the Cuvée is created that will then undergo secondary fermentation in the bottle. This is achieved by mixing the wines obtained from each vineyard intended to make this product. Nature does not give us the same characteristics every year, so we need to know how to search for them intensely in the various soils and vineyards.
This takes place in the bottle with selected neutral yeasts to preserve the original typicality of the wine.
From 36 to 48 months on the yeasts, in bottles stored at a constant temperature in our wine cellar.
Store the bottles horizontally at a maximum temperature of 18°C, and keep away from sources of light.
The ideal serving temperature is 6-8°C,
cool but not ice cold.
Pour the wine slowly, slanting the glass
towards the bottle to prevent the formation of too much foam
and maintain the right amount of effervescence for the sparkling wine.