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Violette
Rosé Extra Dry

Violette Rosé Incrocio Manzoni Moscato Spumante Extra-Dry

Violette nasce sulle colline situate attorno al castello di San Salvatore, è prodotto da uve Manzoni Moscato, incrocio di Raboso Piave e Moscato d’Amburgo.

 

From 12.09.2

Clear
GRAPE VARIETY

100% Manzoni moscato 13.0.25

NAME

Violette Rosé Spumante Extra-Dry

WINE STYLE

Extra-Dry

ALCOHOL

11.5%

Sommelier notes

Tasting

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.

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

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