Prosecco
Spumante Brut
Rosé
"Simmetrie"
Characteristics
The crisp, summery Prosecco Rosé enchants with its alluring ruby hue. On the nose it is fruity with strong notes of apple, white peach, citrus fruits and wild strawberries. It is contained in a special eye-catching white glass bottle to show off its exceptional pearly colour to the full. Its vibrant colour and fruity nose give it an original and highly distinctive character.
In the 1980s, producers from Treviso introduced the aperitif as a new way of drinking wine, highlighting the fresh and versatile characteristics of Prosecco. This trend contributed to the creation of the largest Denominazione di Origine Controllata in the world.
Giol made a name for itself as early as 1895, demonstrating a far-sighted vision that anticipated the international success of Prosecco and he was among the first to embrace the world of Prosecco.
Grape varieties: Glera 90%, Pinot Nero 10%
Appellation: Denominazione di Origine Controllata Treviso
Soil: Gravelly clay/sand and silt
Alcohol: 11,00 % vol.
Pairings: This rosé is enviably versatile with food, allowing extremely balanced and interesting pairings. Indeed, when a white wine is not enough for a food and a red is simply too much, the answer is often a rosé.
Vinification
The Glera and Pinot Nero varieties are harvested separately, when they are perfectly ripe. The Glera grapes are crushed immediately after harvesting and the must is processed without the skins following the normal technique used for a White Sparkling Prosecco. Whereas the Pinot Nero grapes are processed with their skins. So, after harvesting, destemming and crushing, the yeast is inoculated, fermentation occurs at 25°C for controlled colour extraction. Fermentation is followed by removing of the lees and pressing. After a few days, the wine is decanted and then lightly clarified to stabilise the proteins. And finally, it is filtered. Before refermentation in autoclaves, the Glera and Pinot Nero are blended in a ratio of 90% and 10%, respectively. Refermentation is induced in sealed steel tanks (autoclaves) and over two months the wine reaches an internal overpressure of about 5 bars until fermentation is complete. At this point final filtration takes place and the wine is ready for bot
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