Pinot Rosa
Marca Trevigiana
Frizzante
Pinot Rosa
Marca Trevigiana
Frizzante
Brilliant pale pink. It has a delicately fruity aroma with hints of wild strawberry and blackcurrant as well as a pleasant flowery touch of dog-rose. It is elegantly fresh yet smooth with a fruity, winy finish.
CLASSIFICATION
Semi-sparkling wine I.G.T. (typical geographical indication).
PRODUCTION AREA
Area of the Marca Trevigiana extending from the hills of morainic origin as far as the plain with soils of alluvial origin rich in subsoil.
GRAPE VARIETY
Pinot Bianco and Pinot Nero.
TRAINING
Various more or less extensive radiating or spindle systems with 1800-2300 vines per hectare.
YELD PER HECTARE
On average 150 quintals of grapes.
HARVEST PERIOD
First ten days of September.
VINIFICATION
The Pinot bianco grapes are put whole into the pneumatic press for soft pressing and the resulting must, after a first racking, is put into controlled-temperature fermentation tanks. After pressing, the Pinot Nero grapes are put into fermenters for gentle maceration at a temperature of 22-23°C. The colour and just a few tannic substances are extracted in this way, while the fragrances are enhanced. The Pinot Bianco and Pinot Nero musts are then mixed and fermented at a controlled temperature. Upon reaching the required alcohol and sugar content fermentation is stopped by refrigeration. After a short settling period the semi-sparkling wine is ready for bottling.
PAIRING
Suited to delicate hors-d’oeuvre with cold cuts, pasta with vegetables, seafood salad and omelettes with herbs.
SERVICE TEMPERATURE
8-10°C
AVERAGE DATA
Alcohol content 10,5% vol Sugar content 9 g/l Acidity 5,8 g/l
Brilliant pale pink. It has a delicately fruity aroma with hints of wild strawberry and blackcurrant as well as a pleasant flowery touch of dog-rose. It is elegantly fresh yet smooth with a fruity, winy finish.
CLASSIFICATION
Semi-sparkling wine I.G.T. (typical geographical indication).
PRODUCTION AREA
Area of the Marca Trevigiana extending from the hills of morainic origin as far as the plain with soils of alluvial origin rich in subsoil.
GRAPE VARIETY
Pinot Bianco and Pinot Nero.
TRAINING
Various more or less extensive radiating or spindle systems with 1800-2300 vines per hectare.
YELD PER HECTARE
On average 150 quintals of grapes.
HARVEST PERIOD
First ten days of September.
VINIFICATION
The Pinot bianco grapes are put whole into the pneumatic press for soft pressing and the resulting must, after a first racking, is put into controlled-temperature fermentation tanks. After pressing, the Pinot Nero grapes are put into fermenters for gentle maceration at a temperature of 22-23°C. The colour and just a few tannic substances are extracted in this way, while the fragrances are enhanced. The Pinot Bianco and Pinot Nero musts are then mixed and fermented at a controlled temperature. Upon reaching the required alcohol and sugar content fermentation is stopped by refrigeration. After a short settling period the semi-sparkling wine is ready for bottling.
PAIRING
Suited to delicate hors-d’oeuvre with cold cuts, pasta with vegetables, seafood salad and omelettes with herbs.
SERVICE TEMPERATURE
8-10°C
AVERAGE DATA
Alcohol content 10,5% vol Sugar content 9 g/l Acidity 5,8 g/l
TO BEST APPRECIATE THE QUALITIES OF THIS WINE, UNCORK IT AT MOMENTS WHICH ARE ABLE TO ENHANCE ITS CHARACTERISTICS
Aperitif
Dinner
Where to buy
You’ll find our complete range of wines in leading retail chains and major motorway service areas. So you can take a little bit of Italy wherever you wish.
