

BRUT ROSÉ
APPELLATION – Rosato Spumante Salento IGT.
GRAPE VARIETY – 100% Negroamaro
PLANTING TYPE – Espalier.
PLANTS PER HECTARE – 4100-5200.
AVERAGE YIELD PER HECTARE – 70 quintals.
HARVESTING PERIOD – Early September.
HARVESTING METHOD – Manual.
FERMENTATION METHOD – Pre-fermentative cold maceration on the skins at 5 °C for around 2 hours, fermentation at a controlled temperature for approx. 10 days.
SECOND FERMENTATION – Our still rosé wine is clarified (no animal products used), filtered and then transported to Veneto where it undergoes a second fermentation run by our winemaker. The method used is Charmat, or Martinotti, implying that the second fermentation runs in a pressurised vat. A base of selected yeasts with the addition of natural sugars and mineral salts is added. The still wine develops the bubbles and then ages for a long period of time on the lees (yeasts) for about 20 months. It is a ‘low’ brut as it contains a residual sugar level of 6,9g/l, with high acidity (5,85). Ph 3,13.
WINE-TASTING NOTES
It does not showcase strong primary notes of fresh fruits but rather dried fruits and pomegranate, and is particularly mineral and umami.
It has got a good life-span, at least 5 years from the bottling (2020).
Suggested serving temperature: 8 – 10 °C.
CONFEZIONI

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