ROSATO DI RABOSO SPARKLING IGT VENETO
Grapes’ production area:
Municipalities of the Province of Treviso.
Maceration of the skin for a few hours and subsequent soft pressing. Start of alcoholic fermentation with selected yeasts in temperature-controlled concrete tanks.
Aging and second fermentation:
Refinement until the spring following the harvest. Second fermentation in autoclave at temperatures between 16°C and 18°C until a natural pressure of 1.8-2.2 atm is reached.
In the glass it has a clear and bright coral pink colour. The scent reminds of small fruits of the undergrowth, strawberry’s jam and slight hints of hibiscus. The taste is fresh with an aromatic and delicate cherry’s hint.
Particularly suitable for a summer snack based on local cured meats, soppressa, medium-aged salami and aged cheeses. During a cold winter evening, it’s perfect with a good boiled meat or cotechino. Another ideal pairing is the one with roasted chestnuts.