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Rosarose Blanc Sparkling Brut

Ottimo con antipasti e piatti a base di formaggi freschi, verdure, pesce e crostacei

€9,90

In stock

Features

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Winery

The PaoloLeo winery is divided into two wine cellars, the first is located in the heart of Salice Salentino DOC (San donaci) the second, inaugurated in'August 2020, is located at the gates of Primitivo di Manduria DOC (Monteparano). The winery is flanked by the agricultural one, which has more than 70 hectares and a very old 16th-century farmhouse surrounded by vineyards. Paolo Leo, born in 1960, was born into a family where making wine was an inevitable inheritance; And today it is still an heir, the eponymous Paolo Leo, Nicola's son, who leads the new winery, together with his wife Roberta and sons Nicola, Stefano, Francesco and Alessandro, flanked by loyal collaborators. For years present on the Apulian and international market, it has always operated with respect for the environment and its territory rich in tradition and history. Vines are grown on predominantly calcareous clay soils, with more sandy areas and others with emerging rock , with a mild climate that have made Salento, a fertile sub-region of the Puglia region that bases its economy on agriculture.

Description

Dalle uve vinificate in bianco ed elaborate con il Metodo Charmat nasce il ROSAROSE BLANC, uno spumante dalla piacevole bevibilità, ricco di profumi che ricordano il Salento, con la freschezza ed emozione che trasmettono le bollicine.

Organoleptic characteristics: 

Colore giallo paglierino chiaro, brillante. Ottima persistenza e finezza del perlage Al naso, nitidi aromi di fiori bianchi e agrumi, con alcune note di pesca, nespola e frutti tropicali. Al sorso è fresco e morbido, bene equilibrato. Lungo e piacevole finale.

Storage time: 

2-3 years

Vinification 

The crushed grapes are cooled to 12-14° and sent to a pneumatic press. The must is then crushed and cleaned by static decantation that lasts 18-24 hours. Alcoholic fermentation lasts 10-12 days at a controlled temperature of 15-16° C. Almost immediately after finishing fermentation, filtration is carried out

Acknowledgements 

2015 IWC 2015 90/100

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