This rosé sparkling wine beguiles the taster first of all with its appearance, an utterly inimitable peony pink hue. Then the eye is enchanted by a slender but dense bead of irrepressible pin-point bubbles that presage the wine’s appreciable crispness. The nose is intensely redolent of delicate notes of rose petals, lime blossoms, and wild berry. The mousse expands with beautiful proportion in the mouth, giving the palate its crisp fruit nuances and a sense of exquisite balance.
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Violette
Rosé Extra Dry
Violette Rosé Incrocio Manzoni Moscato Spumante Extra-Dry
Violette grows on the hills located around the San Salvatore Castle, it is produced from Manzoni Moscato grapes, a cross between Raboso Piave and Moscato d’Amburgo.
From 14.2€10.5€
| VARIETY | 100% Manzoni moscato 13.0.25 |
|---|---|
| NAME | Violette Rosé Spumante Extra-Dry |
| TYPE | Extra-Dry |
| ALCOHOL | 11.5% |
Sommelier notes
Tasting
How to enjoy it
Food pairings
Its smooth finish makes this wine perfect both as an aperitif wine as well as a versatile partner with a wide variety of fine dishes, ranging from seafood antipasti, salmon to the classic soups and lighter meat dishes. Best enjoyed at 6-8°C.
Awards
Some of the most important awards
Violette in detail
Vinification
GROWING AREA
Grapes: Manzoni Moscato (cross between Raboso Piave and Moscato d’Amburgo, both red grapes), grown exclusively in our estate vineyards
Location: hills of Susegana
Aspect: south
Soils: predominantly clay, alternating with limestone, with medium admixture of pebbles
HARVEST
Yield per hectare: 140 quintals
Harvest period: 20-30 September
WINE PRODUCTION
Vinification: the grapes are pressed and the juice is given a brief, 48-hour maceration on the skins, then the must is pressed off and given a low-temperature gravity settling and storage. The must then goes to steel pressure tanks for sparkling-wine fermentation.
Secondary fermentation: the wine receives its effervescence through utilisation of the Martinotti-Charmat method, at a temperature of ca. 18°C. When the wine reaches an internal pressure of 5 atmospheres, it is filtered and bottled.
Maturation: in steel pressure tanks for 1-2 months.
TECHNICAL ANALYSIS
Alcohol: 11.5% vol.
Residual sugar: 17 g/l
Acidity: 6.5 g/l
