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SPARKLING ROSEE BRUT

  • Brands Spumante
  • Product Code: D M 79 ROSEE
  • Availability: 480

SPARKLING ROSEE BRUT


ROSE'
the Postcode of the municipality of Valdobbiadene distinguishes this line of cuvee volute and selected by Attilio Mionetto. In this case AURORA is the sparkling wine Rosè that recalls the color of dawn glimpsed from the Valdobbiadene vineyards

ORGANOLEPTIC PROFILE:
The floral scent, the hints of pear with an enveloping and delicate aftertaste, releases a slight hint of raspberry on the palate. Its unmistakable perfumes make this wine an excellent ambassador of Made in Italy and Precious Bubbles.

GRAPE VARIETIES AND CULTIVATION:
It is a blend of black grapes from vines of the Veneto region (black pine vinified in white, with a passage on the skins ....)

HARVEST: The grapes are harvested by hand.

VINIFICATION: The vinification, in rosé, is started with selected yeasts. The activity of the yeasts (fermentation) lasts about 15/20 days at a temperature not higher than 18 ° C
After fermentation, the ripening period begins, where the decanting and filtering operations are carried out to obtain the limpid wine.
The sparkling wine, Italian method or Martinotti, takes place in large pressure-tight containers, autoclaves. It is here that the wine, thanks to the second fermentation, acquires the Preziose Bollicine.

SPARKLING METHOD: Italian method or Martinotti.

COLOR: Rosè discharge, color of dawn and persistent perlage

TECHNICAL NOTES: Alcohol 11% Vol. Pressure 5 bar at 20 ° C. - TOTAL ACIDITY: 5.8 - SUGARS: 11 g / l Contains sulphites

BOTTLE: Transparent Collio lt 0.75

BOTTLE SIZES: Weight 1.340 kg - Height 315 mm - Ø mm 92

PACKAGING: Box 6 pcs - DIMENSIONS mm 285 x 195 x 325. - Weight: 9.00 kg
Pallet: 80 bottles (5 rows)

SERVICE NOTES: Serve 4-6 ° With a narrow-rimmed and elongated glass to close towards the mouthpiece.

GASTRONOMIC COMBINATIONS: It is a sparkling wine that can accompany a wide gastronomic range, from appetizers to hors d'oeuvres, from first courses, even structured, to second courses of white meats or fish.
Particularly suitable for crustaceans.

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