Castello Montesasso
Castello Montesasso Spumante Preludyo Rosé Brut
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Aged sur lie for four months in pressure tank and three months in bottle. |
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
03 - 05 years
- Hectares: 2
With a high density of rooted cuttings per hectare, the aim is to increase the root competition between the plants, have a lower vegetative growth and obtain a better quality production.
The vine is Sangiovese, a clone that has been the subject of decades of studies by our Agronomist Dr. Remigio Bordini, whose peculiarities are the sparse bunch (minute, elongated and with small berries) that have a lower impact with fungal diseases, and emphasizes the content of sugars and coloring substances enhancing the levels of scent and flavor. Read more
| Name | Castello Montesasso Spumante Preludyo Rosé Brut |
|---|---|
| Type | Rosé charmat method sparkling wine brut |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Castello Montesasso |
| Story | The label represents a painting by the painter Alessandro Trani "Paesaggi primordiali 2". The pink tones naturally recall the type of sparkling wine a Rosè from red Sangiovese grapes. Preludyo was born from musical suggestion for its meaning of symphonic introduction, as can be our Spumante Rosé for the beginning of a convivial meeting, a first of many toasts. |
| Origin | Montesasso, ancient medieval village 2 km from Mercato Saraceno (FC) |
| Climate | Pre-Apennine climate. Altitude: 380 m. a.s.l. Exposure: South-East. |
| Soil composition | Marly arenaceous rock. |
| Cultivation system | Bilateral spurred cordon. |
| Plants per hectare | 5000 |
| Yield per hectare | 3000 kg |
| Harvest | Selected grapes, hand picked in the second decade of August. |
| Wine making | Long Charmat. Obtained with the natural fermentation method in closed autoclave. |
| Aging | Aged sur lie for four months in pressure tank and three months in bottle. |
| Residual sugar | 8.5 gr/L |
| Allergens | Contains sulphites |
