Castello di Meleto – Spumante Brut Rosè – Metodo Classico – Avvenice

Varietal: 100% Sangiovese

Vineyards: Poggiarso 450/500 m. a.s.l., S.Piero 340/360 m. a.s.l.

Year vineyard planted: between 2000 and 2003

Vines per hectare: 5.000 vines

Average yield per hectare: 4.5 tons

Training method: Spurred cordon

Vinification: The grapes are harvested during the first ten days of September. They immediately undergo soft pressing at a temperature of 10°C. The first fermentation process takes place at a maximum temperature of 15°C. The rosé wine ferments again in the bottle where it is in contact with selected yeast for 3 years during which the bottles are frequently turned. After three years, the bottle is disgorged with the addition of liqueur d’expédition and it is ready for consumption.

Tasting notes: Pale, soft pink. Complex and characterized by a distinct aroma of bread crust. Fresh and smooth with a dense and persistent perlage.