About this wine
Grapes
Negroamaro trained on espalier with spur-pruned cordon. The grapes are harvested by hand during the last ten days of August and placed in small crates.
Vinification
The whole clusters are pressed, with free-run must accounting for just over half of the yield. The base wine ferments in stainless steel at 16°C and then remains on its lees for approximately 90 days at 10°C. Tirage is carried out during the first months of the year after harvest.
Bottle refermentation and maturation on the lees continue for at least 60 months at a controlled 15°C. This extended contact contributes complexity, tertiary aromas, and a fine mousse. It also reduces the presence of anthocyanins, producing the wine’s powder-pink shade. No liqueur d’expédition is added at disgorgement.
Technical data
VSQ Pas Dosé. Traditional-method rosé sparkling wine. Serve at 6–8°C.
Tasting profile
The color is a delicate, luminous powder pink with copper highlights. A fine, persistent perlage accompanies aromas of orange zest, pomegranate, dried red berries, bread crust, dried flowers, and mineral nuances. The palate is vertical, dry, taut, and savory. Its well-integrated mousse supports citrus echoes, structure, and a long saline finish without perceptible sweetness.
Serving and pairing
Although suitable as an aperitif, its structure and long lees ageing also allow it to accompany an entire meal. Pair with tuna tartare, raw shellfish, vegetable tempura, delicate risottos, refined white meats, smoked salmon, swordfish carpaccio, or grilled scallops. Salento pairings include polpo alla pignata, baked mussels, stuffed cuttlefish, stewed cod, pittule with anchovies, and locally produced semi-aged cheeses.
Label / history
Rohesia Pas Dosé extends the Rohesia project’s exploration of Negroamaro into traditional-method sparkling wine. The concept presents the variety through finesse rather than power, using extended lees ageing and zero dosage to unite its rosé and sparkling identities.
