TYPOLOGY SPARKLING ROSE' WINE CLASSICAL METHOD
GRAPES Pinot nero
VINIFICATION The picked clusters of grape by hand and transported in the wine cellar in cassettes it is introduced whole in the press after having been cooled with dry ice up to 8-10°C. Only the must gotten by the pressing up to 0,4 cafes is employed for the production of the Ca ' de Sass, while the rest is destined to the production of still wine. The gotten must is cooled, allowed to settle for 3 days and subsequently poured off.
ALCOHOLIC FERMENTATION selected yeasts are added to the clear must for activating the fermentation that develops its in the vats of cement to checked temperature and never superior to 16°C
SECONDARY FERMANTATION To distance of 5/6 months from the vintage using sugar and selected yeasts specific for the secondary fermentation in bottle. The wine in bottle is allowed to ferment and to rest for about 10 months in the places of the underground wine cellar on purpose realized that us guarantee a constant temperature the whole year of around 14°C.
FINALLY TURNED It is effected by hand on the special racks called “pupitres”, and it extends for about 2 months. Subsequently the bottles are left stocked on end (“sur le pointes”) until “degorgement” then the lees are removed.
DEGORGEMENT During the degorgement the space previously occupied by the lees is topped up with a “liquer of expedition” a mixture of wine and sugar that personalized the sparkling wine
REFINEMENT Refinement in bottle for at least 2 months
ALCOHOL 13% Vol
ACIDITY 6,5 gr/lts.
SUGARS 8 g/lt.
ORGANOLEPTIC FEATURES The color is pinkish discharge. Perlage is fine and persistent. The scent is fragrant with floral and fruity notes of wild rose and black currant. The taste is fresh, balanced, good structure and intensity.
Number of bottles produced 7200 by 0,75 litres