Birbante Rosé

The vines grow near Sorso in northern Sardinia, on sandy soils with a moderate clay content and a stony component, at around 50 metres above sea level. The grapes are harvested by hand in early August, chilled and gently pressed as whole, unstemmed bunches without oxygen. After two hours of skin contact, the must ferments at 12 °C with selected yeasts. The second fermentation takes place slowly using the Charmat method; the wine then remains on its lees in a pressurised tank for 45 days. It shows a pale pink colour, fine, persistent bubbles and aromas of rosehip, strawberry and redcurrant. On the palate it is creamy, fresh and salty, with a fluid body and a long finish.