Spumante Brut Rose'

VARIETY and SOIL: Red grapes grown on hillside vineyards in Canelli, at an altitude of 350 meters, on a medium-textured, clayey, limestone-tuff soil.

HARVEST: The harvest is done by hand, fairly early, in late August or early September, to achieve a good sugar concentration and a balanced acidity. The grapes are placed in crates and transported to the cellar promptly.

VINIFICATION AND AGING: In the cellar, the grapes are gently pressed (approximately 60% grape-to-wine yield) and rosé vinification is performed without maceration on the skins. Selected yeasts are added to the resulting must, exploiting the sugar content of the must, thus triggering primary fermentation in a pressurized autoclave. This process is called secondary fermentation. Then, using the Charmat method and subsequent processing steps (racking, filtration, etc.), the process concludes with the product remaining on the lees for approximately 8 months in steel autoclaves to enhance its body and longevity, until bottling the following year in August/September.

TASTING NOTES: The perlage is fine and persistent, the color is pale pink with coppery highlights (onion skin), the aroma is elegant, ample, and floral, with delicate and persistent notes of white and red fruits. On the palate, it is fresh, fragrant, and fruity, with inviting citrus notes and recalling the fruity and floral aromas perceived on the nose.

ALCOHOL CONTENT: 12% Vol.

SERVING SUGGESTION AND PAIRINGS: It is best served at 5-6°C.

It can be described as a wine for a thousand occasions, highly appreciated as an aperitif, light appetizer, and first course, but it can also accompany fish, white meat, and fresh or medium-aged cheeses.