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Rosea - Rose’ Brut

CLASSIFICATION: Sparkling wine V.S.Brut.

PRODUCTION AREA: Areas dedicated to vine-growing in the north-eastern regions of Italy with marly soils of alluvial origin rich in subsoil.

GRAPE VARIETY: The base wine cuvee is made from various white and red grape varieties.

TRAINING:More or less extensive radiating or spindle systems.

HARVESTING PERIOD:End of August, beginning of September.

VINIFICATION:Whole white grapes are put into the pneumatic  press for soft pressing and the resulting must, after a first racking, is put into controlled temperature  tanks where it remains until it is used for the production  of the sparkling wine. The red grapes, after pressing, are put into tanks where a soft maceration  for extraction  of colour  and a few tannins  takes place  at a controlled  temperature  of 22-23°C.  At the same time the aroma is enhanced.

SECONDARY  FERMENTATION: The white must and a small part of the red wine are mixed. The resulting cuvee with added yeast cultures selected by La Gioiosa is then put into vessels where fermentation takes place at a controlled  temperature  of 15-16°C to enhance all the harvest fragrances.  Upon reaching the required alcohol and sugar content fermentation is stopped by refrigeration. After being left for at least two months in contact with the yeasts, the sparkling wine is ready for bottling.

DISTINCTIVE FEATURES: Light and bright rose colour. Fine and delicate perlage. Fruity and flowery bouquet with delicate notes of unripe golden apple and small mountain flowers. The flavour is dry, fresh and zesty, with a fruity and harmonious  aftertaste.

SERVING  SUGGESTIONS: Excellent as an aperitif. Ideal with fish especially with Livornese  style fish.

SERVING TEMPERATURE: 6-8 c

AVERAGE DATA:

Alcohol content 11,5% vol

Sugar content 14 g/1

Acidity 5,8 gil

Alcohol:11.00%