Metodo Classico Rosè Vino Spumante Brut

Varietal: Composed of various black grape varieties, with a prevalence of Pinot Noir.
Soil: Marly-clayey with good limestone content and moderate fertility, located exclusively on hilly terrain
Vineyard training: Guyot
Harvest: August
Maximum yield: 100 q / ha of grapes.
Vinification: Soft pressing of whole bunches, using only the first fraction of the resulting must. Fermentation: Conducted at a controlled temperature (18°C) in stainless steel tanks for 10–15 days. Lees Aging: The base wine remains on its own lees at low temperatures until the following spring.
Aging: Bottling (tiraggio) occurs in the spring for secondary fermentation at low temperatures, followed by at least 12 months of aging on the lees.
Finishing: The process concludes with remuage, degorgement, and further refinement in the bottle.

TASTING NOTES
Alcohol content: Minimum 11.50% vol.
Total Acidity: Minimum 5.0 g/l
Net Dry Extract: Minimum 15 g/l
Tasting temperature: Best enjoyed at 6–8 degrees.
Cellar life: keep bottles in a dry, cool, and dark environment at a constant temperature.
Food / wine pairing: Excellent as an all-day aperitif. It elegantly accompanies an entire meal, specifically favoring appetizers, structured first courses, and delicate second courses.