ROSATO DI RABOSO Sparkling IGT VENETO
Grape Production Area:
Municipalities of the Province of Treviso
Maceration of the skin for a few hours, and subsequently soft pressing. Start of alcoholic fermentation with selected yeasts in concrete tanks at a controlled temperature.
Refinement and Second Fermentation:
Ageing until the spring following the harvest. Second fermentation in autoclave at temperatures between 16-18°C until reaching a natural pressure of 1.8-2.2 atm
In the glass it has a clear and bright coral pink color. The scent recalls small fruits of the undergrowth, strawberry jam and slight hints of hibiscus. It tastes fresh with an aromatic and delicate cherry hint .
11 % ABV
6/8 ° C
Particularly suitable for a summer snack based on local cured meats, soppressa and medium-aged salami, aged cheeses or, on cold winter evenings, with a good boiled meat or cotechino. Absolutely to try with roasted chestnuts!