Questo vino

Grapes

Sangiovese from Tuscany, harvested by hand in August.

Vinification

Following gentle pressing, the must undergoes an initial fermentation. A pied de cuve then starts the second fermentation, which lasts approximately 20 days. During this period, the wine is stirred once or twice daily.

After the second fermentation, the wine remains on its fine lees for about six months. Periodic resuspension of the lees encourages the release of compounds created during yeast autolysis, contributing body and complexity. The temperature during these stages is maintained between 15 and 18°C.

The wine is subsequently filtered and chilled to −4°C to precipitate tartaric acid. A further filtration precedes bottling under constant-temperature, hyperbaric conditions.

Ageing

Approximately six months in steel on fine lees, with periodic lees resuspension.

Technical data

Brut rosé sparkling wine made by the Charmat method. Alcohol: 12% vol. Production: 6,500 bottles. Available in 0.75 L bottles.

Tasting profile

Bright, pale pink in colour, with a fine and persistent bead. The delicate, fragrant bouquet combines wild berries, citrus and rose petals, while the Italian description particularly emphasizes red-fruit and strawberry aromas. The palate is full, elegant and balanced, with refreshing, persistent acidity. Redcurrant and strawberry shape the finish, which is long, enveloping, velvety and fresh.