Variety: Glera (min 85%) and Pinot Noir (max 15%).
Location: from the best vineyards of the Prosecco DOC production area.
Harvest: september.
Vinification: the Glera grape is vinified off the skins at a temperature of 18 °C. The Pinot Noir is vinified at a temperature of 25 °C, in contact with the skins for about 4-5 days. Slow fermentation in large closed containers at 14-15 °C is followed by contact with the fine lees for a minimum of 2 months.
Sugar residue: 9 g/l approx.
Alcohol: 11.5%.
Serving temperature: 5-7°C, open immediately before serving.
Pairings: this Prosecco Rosé is perfect as an aperitif and ideal with light pasta dishes with pesto or mushroom based sauces. Try with light salad and delicious fruity dessert such as fresh strawberries.