About this wine
Vineyard and terroir
Red grapes come from organically cultivated vineyards managed by Alois Lageder’s vintner partners. The sites lie between 210 and 480 metres above sea level and represent a broad cross-section of Alto Adige soils, with particular emphasis on volcanic bedrock and limestone-rich formations.
Grapes
Rosso Mosso combines different red grape varieties and vintages.
Vinification
Fermentation and maturation take place in stainless steel, including malolactic fermentation. The fine bubbles are produced through a second fermentation using the Charmat method.
Technical data
Extra Dry. Alcohol: 12.5% vol. Residual sugar: 12.0 g/L. Acidity: 6.0 g/L.
Tasting profile
Bright ruby red with violet reflections and a fine, lively perlage. The aroma is clear and centred on bright red fruit, wild berries, rhubarb and cornelian cherry. The palate is fresh, juicy and savoury, with moderately pronounced tannins. Supporting phenolics and the perlage create balance, lift and energetic drinkability without heaviness.
Serving and pairing
Serve chilled as an aperitif or with pizza, focaccia, antipasti, cured meats, grilled meat and vegetables, gyoza, yakitori, or light plant-based dishes.
Label / history
Rosso Mosso emerged from travel, conversations with vintner partners and an interest in interpreting red wine outside traditional categories. It combines the structure of red grapes with freshness and fine bubbles while extending a collaboration with organically farming partners that has developed over more than twenty years.
Finnish artist Klaus Haapaniemi created the label. Its central jellyfish represents rhythm, tension and movement. Crickets, mushrooms, pinecones, planets and seashells form an ornamental composition influenced by Northern European Art Nouveau and by South Tyrol’s geological past beneath the sea roughly 200 million years ago.
