Spumante Brut Rosé Terracruda
Production area: Fratterosa Pesaro e Urbino - MARCHE
Grapevine: Colli Pesaresi Sangiovese
Vineyard: San Giovanni vineyard
Surface: 7 he has
Planting: 270 x 0.70
Altitude: 400 mt slm
Vines per hectare: 5.500
Exposure: South / southwest
Training System: cordon
plant Age: in media 10 years
harvest period: early September
Type of collection: hand-picked grapes in small crates, selection of grapes in the vineyard by thinning and different phases of collection
soil: sandy and loamy
Yield per hectare: 10 your.
winemaking: Charmat or Martinotti, fermentation in steel autoclaves on the lees for 60 days
Refinement: 3 months of aging in steel, 3 months froth and 2 months of aging in bottle. Annual output early May
Alcohol: 11,5% – 12%
Service temperature: 8°C – 10°CTASTING NOTES
To view soft pink, sparkly, perlage excellent. The nose stands out the typical floral vine used, red fruit notes, wild strawberries, visciola. In the mouth it emerges the feeling of freshness, intense, good persistence.The Sommelier recommends (by Raffaele Papi)
As an aperitif, preparations of appetizers and pasta dishes, delicate unstructured, with good fatness and sweet trend. means PAI
appetizers: Appetizers Fish, fatty meats
first: First delicate dishes
Grapevine: Colli Pesaresi Sangiovese
Vineyard: San Giovanni vineyard
Surface: 7 he has
Planting: 270 x 0.70
Altitude: 400 mt slm
Vines per hectare: 5.500
Exposure: South / southwest
Training System: cordon
plant Age: in media 10 years
harvest period: early September
Type of collection: hand-picked grapes in small crates, selection of grapes in the vineyard by thinning and different phases of collection
soil: sandy and loamy
Yield per hectare: 10 your.
winemaking: Charmat or Martinotti, fermentation in steel autoclaves on the lees for 60 days
Refinement: 3 months of aging in steel, 3 months froth and 2 months of aging in bottle. Annual output early May
Alcohol: 11,5% – 12%
Service temperature: 8°C – 10°CTASTING NOTES
To view soft pink, sparkly, perlage excellent. The nose stands out the typical floral vine used, red fruit notes, wild strawberries, visciola. In the mouth it emerges the feeling of freshness, intense, good persistence.The Sommelier recommends (by Raffaele Papi)
As an aperitif, preparations of appetizers and pasta dishes, delicate unstructured, with good fatness and sweet trend. means PAI
appetizers: Appetizers Fish, fatty meats
first: First delicate dishes
