100% Sangiovese. The grapes are gently cold pressed in absence of oxygen and then fermented at a controlled temperature. After about six months the wine is bottled with prise de mousse for the secondary fermentation. After 23 months make the remuage for two months and then the wine is disgorged and filled up with a liqueur d’expédition.
Brut Rosato Metodo Classico
100% Sangiovese. The grapes are gently cold pressed in absence of oxygen and then fermented at a controlled temperature. After about six months the wine is bottled with prise de mousse for the secondary fermentation. After 23 months make the remuage for two months and then the wine is disgorged and filled up with a liqueur d’expédition.
| Grape sorts100% Sangiovese | 100% Sangiovese |
|---|---|
| Bottles produced | 2,000 |
| Soil composition | marl, sandstone known as alberese |
| Average vineyard altitude | 450 meters above sea level |
| Vinification | the selected grapes are de-stemmed and softly pressed at a low temperature, fermentation is at a controlled temperature. |
| Serving temperature | 8-10 ° C |
| Available bottle sizes | 750ml, 1500ml |
The selected grapes are de-stemmed and softly pressed at a low temperature, fermentation is at a controlled temperature.
In spring, the new wine is bottled with a blend of selected sugars and yeasts and then undergoes secondary fermentation. After 36 months of fermentation and maturation, the wine is disgorged and then filled with a liqueur d’expédition. After a further minimum of 4 months of aging in the bottle, the wine is ready.
crustaceans, molluscs, boiled meat, cacciucco
