Rosato di Bacco

GRAPES: DOLCETTO – BARBERA
PRODUCTION AREA: ROERO
SOIL: CALCAREOUS
HARVEST PERIOD: SEPTEMBER
AGING: 4- 5  MONTHS

CHEMICAL ANALYSIS
ALCOHOL:  12.00% – 12.50%
SUGAR:  3.00  –  4.00  g/l
ACIDITY:  5.50-  6.50 g/l
SULFUR: 60- 90 mg/l
FEATURE:  LIVELY

PRODUCTION PROCESS:

After the grape harvest in September, the grapes are pressed to separate the stalks from the grapes and fermented with the skins. Fermentation takes place in steel barrels or vitrified cement for about 1-2 days at a temperature of 20 ° C. When the desired color is reached a soft pressing is carried out, so that the wine finishes fermenting without the skins. After fermentation, the wine is racked at the rate of 2 or 3 weeks for 3 months to remove the dregs. Subsequently the base wine is added with yeasts and sugars in a quantity sufficient to trigger the refermentation process called foaming.
Still in an autoclave, the sparkling wine is filtered to separate it from the dregs that formed during the sparkling process. It then passes into a second autoclave to be bottled. Being only slightly lively, the wine is bottled with a smooth cap.

ORGANOLEPTIC CHARACTERISTICS:

Color: Intense rosé color with reflections ranging from coral to salmon.
Aroma: Floral with persistent fruity notes.
Taste: Delicate but with character, with good fullness and persistence
Serving temperature: 8-12 ° C.

It can be kept: for 2-3 years

PLATES TO ACCOMPANY

Accompanies the whole meal well, excellent for appetizers and first courses