Prosecco Rosè: How the New Made in Italy Product is born

This new sparkling wine, which maintains the freshness and versatility of Prosecco unaltered, is produced with a blend of Glera (85%) and Pinot Nero (15%). The grapes of the well-known international vine contribute to giving this Prosecco its characteristic pink color, a more consistent perlage and a greater aromatic complexity.

Since the two varieties have different ripening times, they are vinified separately.

The Pinot Noir is harvested at the end of August. After the harvest we proceed with the destemming and soft pressing of the grapes. A prefermentative maceration of about 12-16 hours is carried out in contact with the skins to extract the color. Subsequently, the grape must is separated from the skins and fermented at a controlled temperature.

The Glera grapes, on the other hand, are generally harvested in mid-September. We proceed with the destemming, soft pressing and finally with the cleaning of the must. The first fermentation takes place in steel tanks after the addition of selected yeasts.

The two wines obtained are then blended and re-fermented at a controlled temperature of 15-16°C and the refermentation process lasts an average of 2 months.

This wine is characterized by a pink color and a fine and persistent perlage. On the nose the fruity hints of cherry and wild berries stand out, accompanying the delicate floral notes. On the palate it is fresh, lively and pleasantly dry with a good aftertaste persistence.

It is a wine for the whole meal that goes excellently with appetizers, first courses and white meats. It is also ideal both as an aperitif and as an ingredient for the preparation of cocktails.