Vespaiola 50% Pinot Nero 50%
4 ° - 6 °
In the first half of August.
VINFICATION OF THE BASE SPARKLING WINE
After an attentive selection of the clusters, these are softly pressed and only the first dripping from the first pressure is fermented in stainless steel at a temperature of only 15°C. at the end of the fermentation the ageing finish on the finest noble lees.
FOAM AND YEAST MATURATION
In the following springtime after the harvest, the base wine is elaborated with the
second fermentation at a temperature of 15°C for approximately 70 days. Second
fermentation completed, the bottles remain piled up for at least 36 months with a
‘remuage’ every six months. The final ‘pupitre’ set vertical set allows the clarification
to the ‘degourgement’ of our Rosé Pas Dosé.
Fine and persistent perlage. At the nose complex and elegant notes of fruits described scents of pomegranate and rosehip. At the palate pleasure fresh and nicely salty. Extremely good closing, leaving a citrus back taste.
Ideal with a plentiful raw seafood platter. Its master pairing with mild Asian and Japanese food.