CLASSIC METHOD ROSE' "LU' ROSE'"

 

Technical features

 

• Aging: the wine ages for five months in steel tanks where it is subjected to periodic decanting

         and then is put to age in bottles for two months​

• Grapes' harvesting: handworking

• Alcohol: 12.5% vol.

• Wine making: vinified in white with fermentation on the skins to a limited ten hours

• Bottle fermentation before sale: from a minimum of 12 to a maximum of  36 months,

         followed by disgorging

 

Organoleptic data

 

• Color: light cherry red color

• Wine notes: well - pronounced, subtle, with delicate inkling of ripe fruit

• Flavor: dry but not harsh, vibrant and velvety

• Effervescence: fine – grained bubbles, numerous and persistent

• Service temperature: keep fresh and serve at 7-10°C

• Food matching: appetizers, seafood, excellent for full meals

• Bottle type: heavy champagne bottle

• Further details: it could be packaged into boxes or marked wooden cases