Denomination: Spumante Brut Rosè
Grape variety: Vernaccia Nera
Vineyard: Colli
Training: simple guyot
Yield per hectare: 45 hl
Harvest: manual, third decade of September
Vinification: soft pressing, first pressing blood-letting,
static decantation of the must, fermentation in steel with
indigenous yeasts for 15 days at 15-16 °C, prise de mousse
with slow fermentation in autoclaves for 60 days
Maturation and aging: 3 months on fine lees
Avarage alcohol content in: 12% ABV
Production: 3.300 bottles
Characteristics: brillant, pale coppery pink, fine and zesty
perlage. Pleasant notes of small red fruits, raspberry and
strawberry with a hint of rose in closing. Refreshing and
soon sapid, good structure and length
Food pairings: aperitifs and fingerfood, seafood,
mushroom or vegetables risotto, “Fritto misto”, pizza
Serving recommendations: 8-10 °C