Rosae Nettare in Rosa

The making

Our Rosae Nettare in Rosa  is produced following the typical tradition of our grandparents, a procedure similar to red wines.

We employ a variety of indigenous white and red grape varieties, following traditional practices: Pinot Grigio, Pinot Nero, Riesling, and sun-dried Malvasia; all sourced from our very old and minimally treated vineyards.

We consciously keep our yields exceptionally low - under 15 quintals per hectare - and refrain from practices aimed at increase yield.

Our approach to pest control is to use minimal treatments, adhering to a two-month withdrawal period.

The grapes are hand-picked in late harvest and crushing is carried out instead of pressing, followed by fermentation in contact with the marc: unlike what is usually done with these varieties of white grapes.

For crushing we use concrete tanks that offer excellent thermal stability and ideal porosity for a slow, controlled wine maturation.

Fermentation -which takes place at room temperature- uses only autochthonous yeasts.

Refinement lasts about one year in bottle.

Structure and Uniqueness

Our Rosae Nettare in Rosa  exhibits a dark pink colour, due to the red grapes and the prolonged contact with the marc. Its aroma is typically aromatic and gifted with intense and fruity flavour. Taste is fragrant, persistent and harmoniously complex.

Pairings

it perfectly matches risottos, fish and light meats, mountain cheeses. Ideal as aperitif but also..simply alone!

Best served at 10-12°

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