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"Viso Classico" Metodo Classico Rosè Pas Dosè 2014 - Le Marie
€20.00
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View Salmon color with nuances that turn toward onion skin ("pelure d'oignon"), with fine and persistent mousse
Nose The long stay on yeasts gives this wine its unmistakable post-fermentation aroma (ranging from classic bread crust to freshly baked brioches or croissants) with an undercurrent of fine fruity (clear perception of morello cherry) and floral sensations (fresh red rose but in some vintages also wilted)
Flavor This sparkling wine presents a fine perlage that enhances the taste-olfactory qualities of the wine. The fruity notes are enhanced by both the effervescence and the acidity of the sparkling wine, it maintains the floral and fruity freshness that was perceived on the nose, well complemented by a pleasant freshness. Tannin, on the other hand, contributes structure and complexity to the wine
Classification Classical Method "ROSÈ" Production area The estate vineyards are located in the municipality of Barge, in the hamlet of Assarti produced in the oldest vineyard owned by the winery Grapes or vines used Blend of indigenous black berry vines Training system Guyot Maximum yield per hectare 80 quintals Harvesting Manual in small crates of about 20 kilos Vinification Harvesting is done early to have a grape suitable for a sparkling wine base, the grapes are crushed and de-stemmed, and subjected to a short cold settling, after 36 hours it is fermented at a low temperature (about 16 °), once the primary fermentation is finished the wine is placed in steel tanks outside the winery to let the rigors of winter provide a natural stabilization of the base wine, in the spring the draught is carried out, and at this point the wine will begin the long journey that will transform it into sparkling wine classic method, after 30 months of rest to mature in the cellar the sparkling wine will be ready for consumption
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Specific References
View Salmon color with nuances that turn toward onion skin ("pelure d'oignon"), with fine and persistent mousse
Nose The long stay on yeasts gives this wine its unmistakable post-fermentation aroma (ranging from classic bread crust to freshly baked brioches or croissants) with an undercurrent of fine fruity (clear perception of morello cherry) and floral sensations (fresh red rose but in some vintages also wilted)
Flavor This sparkling wine presents a fine perlage that enhances the taste-olfactory qualities of the wine. The fruity notes are enhanced by both the effervescence and the acidity of the sparkling wine, it maintains the floral and fruity freshness that was perceived on the nose, well complemented by a pleasant freshness. Tannin, on the other hand, contributes structure and complexity to the wine