||Rosewein schaumwein tankgärverfahren
||Towards the end of August, beginning of September the grapes are harvested by hand in small crates.
||The grapes are then de- stemmed and crushed, the must is then left on the skins for about 8 hours. The must obtained is then fermented in stainless steel tanks at a controlled temperature of 18 °C.
||The spume develops in pressurized stainless steel tanks during the following spring; the wine is left to mature on its yeasts for at least 12 months to guarantee an optimal maturation; it does not undergo filtering before bottling, therefore the final product results slightly cloudy. This veiled characteristic is the result of the natural presence of inactive lees.
||Excellent as an aperitif, with all sea foods and during any meal
||Preis Giorgi Spumante Crudoo Rosé CHF 13,61