“ROSY” SPARKLING RABOSO IGT VENETO
Grapes’ production area:
Municipalities of the Province of Treviso.
Vinification in concrete tanks with specifically selected yeasts and subsequent 5-6 days of maceration. Then racking, performed before having a complete degradation of sugars, and conclusion of the alcoholic fermentation without skins.
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.
Purple in colour with violet reflections, a vinous nose and hints of blackberry, black mulberry and violet. In the mouth it’s lively, pleasantly sweet and slightly tannic.
Particularly suitable for summer snacks based on local cured meats, soppressa, medium-aged salami and aged cheeses. During the cold winter evenings, it’s ideal with a good boiled meat or cotechino. It matches perfectly with roasted chestnuts too!