Rosé Brut Mogoro sparkling wine
The vineyards are located on sandy soils on the coastal area.
The manually harvested grapes are mashed within a few hours of being placed in the cellar. The must is obtained with the bloodletting technique, which allows for a light pink color to be obtained. Fermentation is carried out at low temperature and with the use of selected yeasts. At the end of fermentation, the consumption of the last sugar residues is used for the second fermentation and to obtain a pleasant and fine perlage. Subsequently the wine remains for approximately 30 days on its noble lees to favor the increase in body and structure. It is recommended to consume it within two years of bottling.
Color: lively purple hues, fine and persistent perlage.
Nose: intense floral and red fruit aromas accompanied by light hints of bread crust given by the refinement on the noble lees of the wine.
Taste: pleasantly fresh and savory, accompanied by a balanced acidity.
We recommend consuming it as an aperitif. Perfect in combination with typical appetizers of Mediterranean cuisine. Excellent companion for fish and white meat dishes with delicate seasonings.