Birbante Rosè

The vines grow near Sorso at an altitude of 50 metres in medium-weight, sandy soil with a significant stone content, and are trained on trellises. Harvesting is carried out by hand in early August. Whole, unstemmed bunches are gently pressed without oxygen exposure and macerated for two hours; fermentation takes place at 12 °C. The second fermentation is carried out slowly using the medium Charmat method with selected yeasts, after which the sparkling wine matures for 45 days in a pressurised tank on the stirred lees. It shows a pale, luminous pink colour, fine, persistent bubbles and aromas of wild rose, strawberry and redcurrant. The palate is creamy, fresh and saline, with around 7 g/l acidity and 7,2 g/l residual sugar.