Project Description

VARIETY

50% Pinot Nero grapes - 50% Raboso grapes.

CULTIVATION METHOD

Upwards-trained vertically-trellised (Sylvoz, Guyot) with planting densities between 3000 and 4500 vines/hectare.

VINEYARDS

Group of vineyards in Quartier del Piave area.

SOIL AND WEATHER

Soil is medium-textured, from steep hills to the plains at the doors of Treviso. The weather is particularly cool and aired.

GRAPE HARVEST

Grape is harvested at medium maturation to keep the acid component. In general, grapes are harvested in August for the Pinot Nero and in October for the

Raboso variety.

FERMENTATION

Clusters are collected manually and, once in the cellar, they are softly pressed to obtain the right chromatic intensity. Then, a slow fermentation process starts in steel tanks with indigenous yeasts to keep the product typicity at maximum. Once wine is cleaned, the sparkling process in autoclave starts.

RIPENESS

Vintage sparkling wines are bottled since January and, after a brief maturation period in the bottle, they are ready for consumption.

REMARKS

This sparkling rosé wine is born out of combination of Pinot Nero and Raboso. Raboso variety gives the typical freshness of the vineyard and the Pinot Nero variety provides body and persistence. It results in an intense tasty sparkling wine, with blossoms and red-fruit scents, such as blueberries and currants. Undoubtedly original.

ANALYTICAL DATA

Alcohol content 12% by volume, fixed acidity: 6.00 g/l, total sulphites: 124 mg/l, sugars: 13 g/l.

COLOUR

Light pink that reminds of the colour of rose petals.

BOUQUET

Intense, fruity, complex, with blossoms and scents of little red fruits.

TASTE

It has a good acid note. In the palate, it is pleasant and harmonious.

WINE PAIRING

It is ideal as aperitif and as pairing of fried vegetables, seafood salads and fish dishes in general, even for raw fish.

SERVING TEMPERATURE

6/8°C.

 

SPECIFICATION