Vinificazione Grown in hillside vineyards with a yield of 8.000 kg per hectare, the grapes are harvested by hand using crates that contain up to 18 kg of fruit.
The bunches are carefully de-stemmed and the must is fermented in contact with its skins for 4-5 days. The wine becomes effervescent with its initial fermentation and does not undergo secondary fermentation. No sulfites are added at any point during production.
Light pink with subtle hints of orange. Elegant, lingering effervescence.
Intense aromas of small, delicate red fruit with notes of red currant, prunes, and melon together with light, delicious notes of minerality. Dry and fresh in the mouth with balanced alcohol and savory character.
Excellent with classic Emilian dishes and Culatello and lightly aged cheeses. Great with shellfish, rich fish like salmon and snapper, and small game.
Emilia IGP Rosè
Red grapes harvest in the Colline Parmensi
Analytical data submitted are intended as a product average
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