Sparkling Wine Rosè Extra Dry

In 1895, Federico Martinotti patented his method for the second fermentation of a sparkling wine in a closed container.

From the fermentation in autoclave, which enhances the fruity and floral notes, today our Rosé Extra Dry sparkling wine is born.

Production area: central Italy, Abruzzo, Chieti province.

Grapes: native and / or international white and black grapes.

Training system: espalier, “tendone” Abruzzo pergola.

Harvest period: from 10th August to 30th September.

Vinification: in white, with crushing and soft pressing of the grapes.

Primary fermentation: thermodynamic control (from 14 to 17 ° C) with the use of selected yeasts.

Second fermentation: 18 - 30 days.

Refinement: 30 - 90 days on the lees.

Alcoholic content: 12% vol.

Sugar residue: Extra Dry

View: bright pale pink color with slight purplish nuances. Fine and persistent perlage.

Nose: floral hints of rose and cyclamen, fruity notes of cherry and currant. Pastry finish.

Taste: lively, fresh, soft, persistent. The retro olfactory notes confirm the perceived olfactory expectations.

Serving temperature: 5 - 7 ° C

Food pairings: versatile wine, perfect food pairing with fish and shellfish finger food. Much appreciated after a meal, with cheeses and jams.