Sparkling Rosé Wine
“Harvest 2008: According to Regulations, the Molinara grape is no longer compulsory for producing Valpolicella Wines.
…What a Cowardly measure!
Provocatively, we’ve decided to make a Brut Rosé out of it.”
Bright Rose Colour. Fine and Persistent Perlage.Gently Fruity Bouquet with delicate Scent of Flowers. Fresh, Dry and Savoury Flavour.
Ideal as Aperitif, also for its Appealing Colour. It pairs well with Meat and Fish Appetizers and Crudités, Delicate First Courses and White Grilled Meats.
Serve chilled, at a Temperature of approximately 8°C.
Soil: Dark, alluvial, relatively light, with a high content of gravel.
Grape varieties: 100% Molinara.
Training system: Double “Pergola” with 2.500 vines per hectare. 18 buds per vine. Vine age: 20 years. Green cover of rows.
Harvesting method: Manual. Period: Towards Mid-September.
Vinification: Crushing and Pressing of de-stemmed grapes. Cold maceration of the must for 48 hours in contact with the skins. Fermentation of the must for approximately 15 days at a controlled temperature (14° C). Second fermentation in stainless steel tanks for 30 days, according to the Martinotti-Charmat process.
Ageing: The wine is left to mature in the bottle for 2 months before sale.
Yield: 70 hl/Ha.
Analytical data: Alcohol content 11.6%, Residual reducing sugars 10 g/l, Total acidity 6.3g/l, pH 3.3, Net dry extract 23 g/l.