Features
Name:
Letrari Brut Rosè Trentodoc
Terrain:
Predominantly dolomitic limestone
Cellar
The Letrari winery, with its 16 hectares of vineyards spread over various locations in the Vallagarina, is based in the modern and functional winery in Rovereto, faithful in appearance to the rural architecture of Trentino and surrounded by a vast garden of Mediterranean species. Classy wines are made with naturalness, thanks to the experience gained from more than a century and a half of vintages. The father Leonello is considered a founder of Trentino sparkling wine, his first bottles date back to 1961. Sparkling wines born from a combination of the obstinacy of the cellarman and the wisdom of the winemaker. Today the company is run by Lucia, oenologist, Leonello's daughter, animated by the same passion as her father. Uncorking a bottle of Trentodoc Letrari is a moment of true magic, toasting with this great wine offers moments of pure poetry for the senses. Shaped by the particular terroir and microclimate of the Vallagarina in an environment characterised by the Adige and influenced by the Ora del Garda, which creates a special Mediterranean-type microclimate here, 21 different types of quality wine with strong varietal typicality are produced
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Description
The Letrari Brut Rosè is a cuvèe of Pinot Noir briefly macerated on its skins, and Chardonnay from the estate's own vineyards, which, with expert ageing, gives rise to a Trentodoc that is fascinating in its almost amber colour and extremely elegant fragrances and is fresh and drinkable.
Organoleptic characteristics:
Pink amber colouror bright
Fine and persistent perlage
The nose is precise, lively, with clear perceptions of the fruit, fragrances of currants, strawberries and rhubarb with the unmistakable character of raspberry, citrus and sweet almonds
On the palate, it offers a juicy, satisfying sip, with a succession of emotions, tea or infused with morello cherry fruit, as well as herbs such as lemon balm. Lively and velvety
Storage time:
2-7 years
Vinification
Re-fermentation in the bottle, according to the Metodo Classico, followed by a stay on the lees for at least 24 months
Acknowledgements
