This Rosé Prosecco is a fresh, summery rosé with a seductive ruby red color. The nose is fruity with strong notes of apple, white peach, citrus fruits and wild strawberries. Its vibrant color and fruity nose give it an original and very distinctive character. This rosé is enviably versatile with food, allowing for interesting pairings. And indeed ... if a white wine is not enough for a dish and a red is simply too much, the answer is usually a rosé!
The grapes Glera and Pinot Nero are harvested separately when they are perfectly ripe. The Glera grapes are crushed immediately after harvesting and the must is processed without the skin using the normal technique used for a White Sparkling Prosecco. While the Pinot Nero grapes are processed with their skins. So after harvesting, desteming and crushing the yeast is inoculated, fermentation takes place at 25 ° C for controlled color extraction. Fermentation is followed by lees removal and pressing. After a few days, the wine is decanted and then lightly clarified to stabilize the proteins. And finally it is filtered. For refermentation in autoclaves, the Glera and Pinot Nero are mixed in a ratio of 90% and 10% respectively. The second fermentation is induced in closed steel tanks and for two months the wine reaches an internal overpressure of about 5 bar until the fermentation is completed. At this point the final filtration takes place and the wine is ready to be bottled.