Color: Vibrant delicate rose.

Aroma: Floral and fruity on the nose with notes of fruits of the forest and roses.

Taste: On the palate, it is elegant, fresh, flavoursome and has a long finish leaving a pleasant freshness in the mouth.

Soil: Morainic limey soils.

Pruning System: Pergola veronese and guyot.

Yield: 9 tonnes per hectare.

Winemaking Technique: The grapes are left to cold macerate for 12 to 15 hours. The grapes are then pressed without any oxygen and at a pressure of 0.3 bars. A first fermentation is carried out in inox steel vats for about 10 days at a controlled temperature of 15° C. The wine is left here for a period of 4 to 5 months. Following tartaric and protein stabilization, the wine is prepared for the second fermentation in the bottle where it is left on the lees for 60 months until degorgement. The wine is released 60-90 days after degorgement.

Alcohol Content: 12 % by vol.

Serving Temperature: 6 °C

Corvinone 100%.

The grapes are harvested manually in the first few days of September. The grapes selected are not yet completely mature with high acidity ensuring that the finished wine has the acidity that will allow it to develop well during the long maturation process.The grapes are harvested manually in the first few days of September. The grapes selected are not yet completely mature with high acidity ensuring that the finished wine has the acidity that will allow it to develop well during the long maturation process.

Ideal as an aperitif, Creaman Brut Rose pairs well with starters, fried dishes and raw fish. It is also perfect with light vegetable based dishes and shellfish.