RosaRose Sparkling

Negroamaro

11.5%

Medium mixture

The crushed grapes are cooled to 12-14° and sent to a pneumatic press. The must is then crushed and cleaned by static decantation that lasts 18-24 hours. Alcoholic fermentation lasts 10-12 days at a controlled temperature of 15-16° C. Almost immediately after finishing fermentation, filtration is carried out

 

In steel for 4-6 months.

Bright onion skin light pink color Fine and persistent perlage Aroma of enchanting aromaticity and freshness, delicate scent of berries, strawberry and raspberry. The sip is fresh, savory with a lingering finish of red fruits.

Fish dishes, shellfish and fish tartare, poorly aged cured meats and fromages, vegetables

6-8°