Metodo Classico Brut Rosato
Etna D.O.C. Spumante Rosato
On the mountain.
Selection of grapes from vineyards located on the southern slopes of Mount Etna, particularly suitable given the high altitude and abundant luminosity.
In the vineyard.
Nerello Mascalese 100%, the noble indigenous red grape variety of Mount Etna.
Located between 700 and 750 m a.s.l (2,300 to 2,450 ft a.s.l.), the vineyards are planted on sandy, volcanic soils that are rich in minerals, with a sub-acid profile. The vines are between 10 to 20 years old, trained with the spur-pruned cordon system. A tight planting density of 6,000-7,000 vinestocks per hectare gives a yield of 7,000-8,000 kg/ha. Mountain climate, humid, rainy and at times snowy in winter, with very high ventilation, luminosity and diurnal range.
In the cellar.
Grapes are hand picked and softly pressed without any de- stemming. Fermentation takes place in steel tanks at a controlled temperature of 16-18°C. The wine is left to mature on its lees until late spring, when it is bottled with selected yeasts to induce the second fermentation. The disgorgement and dosage occur after 24 months. The wine then rests for at least three months.
In the glass.
The wine is pink with light ruby glares and the perlage is characterized by numerous, fine and persistent bubbles. Intense and delicate on the nose, with hints of red fruits. On the palate it is dry, mineral with pleasant acidity, slightly tannic.
Serving temperature: 6- 8°C.
At the table.
A great all-meal classic: Cold cuts, cured meats, fresh cheese, vegetables, white meats, seafood, marinated or cooked fish-based recipes and by the glass occasions.