Brut sparkling rosé wine

Sparkling wine

Production technology:

Vinification in white in steel fermenter and cold fermentation with controlled temperature for 15 days, subsequent refermentation in autoclave according to the Martinotti method with the addition of selected yeasts, minimum aging on the lees for 12 months.

Organoleptic characteristics:

Straw yellow color with subtle and persistent pearls.
Perfume with typical hint of crusty bread.
On the palate elegant with strong character, balanced acidity.

Food pairings:

Aperitifs, cured meats, first courses with seafood, baked fish, white meats, fresh cheeses.

Service temperature:

6-8° C

Alcohol content:

11,5% vol

Curiosity:

The Pinot Bianco vines from which we obtain our sparkling wine are located near the Rio Cavallino, which gives it a fresh and particularly fruity flavour.