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Sinuous and persistent perlage, good acidic mark that gives freshness; harmonious.
On the nose: dog rose and raspberry scents.
Soft pressing, static decantation of the must, fermentation with selected yeasts at monitored temperature (16-18°C). Maturation in contact with fine lees in stainless steel for three months. Frothing is realized according to the Italian method in steel autoclaves. Microfiltration is made before bottling to divide the yeast cells from the Spumante wine.
This wine is perfect with important fishes and white meats, but also for an entire meal.
|Registered name||Spumante Rosato Wine|
|Grape variety||Raboso Trevigiano|
|Residual sugars||12 g/l (Brut)|
|Service temperature||6/8 °C|
|Food pairing||Starter, aperitif, fish, fresh cheeses|