ROSE-IL-COLLE-TEXTURE

rosè

Sparkling

VINEYARD
Production area: Treviso area.
Grape variety: Raboso, Merlot, Cabernet.
Num. of stumps per hectare: 3.000 – 3.500 stumps
per hectar.
Yield per hectare: 80 – 100 hectolitre per hectar.
Production per stump: 3,8 – 4,5 kg per stump.
Grape growing: Sylvoz.
Harvest: half – end of September.

WINE MAKING
Fermentation container: in steel.
Fermentation temperature: controlled, maximum 20°C.
Yeasts: selected.
Fermentation span: about 10 days.
Malolactic fermentation: no.

SPARKLING PROCESS
Sparkling process: Martinotti method.
Maturation/Aging: 15 – 20 days in autoclave,
controlled temperature maximum 15° C, selected
spumante yeasts. 8 days refrigeration.

TECNICAL DETAILS
Alcohol content: 11% vol.
Residual sugar content: 15 – 20 grammes per litre.
Total acidity: 6,0 – 7,0 grammes per litre.
PH: 3.05 – 3.20

WINE TASTING
Colour: deep pink.
Bouquet: fine, fruity, typical of the vine variety.
Slightly sweet initially, to follow it expresses
the characteristic acidity of Raboso grapes.
Taste: fine, fruity, it leaves a pleasent
and clean sensation.
Shelf-life: within 12 months from bottling.
Service: 8° C. An alternative for the aperitif.
It can be a curious match with pizza.
Suggested glass: stem glass.

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CAMPAIGN FINANCED ACCORDING TO CE No 1308/2013