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Pianbè Rosè

Pianbè Rosè Brut Metodo Classico

  • Harvest:
    The grapes are selected and harvested by hand in 20 kg perforated
    boxes.

    Wine making:
    Soft pressing of whole grapes and obtaining of flower must.
    Clarification by nitrogen flotation to avoid oxidation of aromas and delicate color.
    Addition of selected yeasts Saccaromyces Cerevisiae e conduction of alcoholic fermentation at a temperature of 15 ° C in a thermo conditioned bath. Static clarification during the winter, cold stabilization during the winter.

    Bottle fermentation:
    Carried out in the week of crescent moon in the month of March or April, in the year following the harvest with addition of selected yeasts for frothing.

    Refinement:
    In the bottle, on the lees for 30 months. During the period of aging sediments are reported in suspension (Coupè de Poignet).

    Disgorgement:
    After 30 months on the lees, remuage by hand is carried out on the Pupitres. The liqueur d’expédition is added to the finaldisgorgement to rebalance the sugar content.

  • Analytical characteristics:

    Alcohol 13,80% Vol.
    Total acidity 7.00 g / l
    Solforosa tot. 96 mg / l
    Sugars reduced 5.5 g / l
    Extract 26 g / l

    Characteristics:

    Equipped with an exceptional freshness, it maintains its characteristics that are enhanced with aging.

  • Serving suggestions:

    It fits in any occasion as an aperitif. With savory first courses and main courses of white meat and with all the sea food. Serve cold, temperature 5-8 ° C.

  • Grapes:

    100% Pinot Nero.

  • Download:

    Download HERE the technical informations of Pianbè Rosè Brut Metodo Classico.

 

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