DENOMINAZIONE DI ORIGINE CONTROLLATA
GRAPES AND VINIFICATION
The cuvèe of rosewines is obtained by traditional vinification of the indigenous Corvina, Rondinella and Molinara grape varieties with just a brief maceration on the skins, followed by a long, slow fermentation .The long process of transforming the cuvèe into sparkling wine then takes place in closed vats, according to the Martinotti method..
A delicate, elegant fragrance of small fruits (strawberries, raspberries, redcurrants and cherries) as well as crisp apples, chlorophyll and wild flowers. Rounded, quite full-bodied, velvety and creamy, with an elegant perlage and persistent juicy fruit.
Excellent as an aperitif, it can also be served throughout a classic Italian meal, or accompanying salt-water or freshwater fish. Perfect with the traditional cooked pork-based salumi of northern Italian cuisine, cotechino and zampone.
TYPE OF SOIL: clay mixed with limestone, typical of the morainic hills around the lake, in the province of Verona
MAIN GRAPES: Corvina, Rondinella, Molinara
TRAINING SYSTEM: Guyot
HARVEST PERIOD: beginning of September: earlier than the harvest for still Chiaretto, in order to have base wines that are characterized by a level of fresh acidity that makes them suitable for transforming into sparkling wine
VINIFICATION: the cuvée of rosé wines is obtained by traditional vinification of the oft heindigenous Corvina, Rondinella and Molinara grape varieties with just a brief maceration on the skins (so as to extract only part of the grapes’ natural colouring matter), followed by a long, slow fermentation (ideal for bringing out the aromatic fragrance of the grapes). The long process of transforming the cuvée into sparkling wine then takes place in closed vats, according to the Martinotti
ALCOHOL: 12% vol.
SERVING TEMPERATURE: 8°/10°