Description
This sparkling wine excellent freshness and drinkability comes from Glera and Pinot Nero grapes. Sparkling with the Martinotti method, Prosecco Rosè is the perfect companion for an aperitif or a creative dinner with friends.
Details

Perfume

Color

Taste
Serve at:
06 - 08 °C.
Longevity:
03 - 05 years

Pairings
In clubs, at parties, when visiting friends, always with other people. We love to establish connections, through an informal and direct language that speaks to everyone.
We make only Prosecco. A belief that has become a distinctive trademark. This leads to production expertise and quality standards whose level is unparalleled. Read more


Name | V8 + Prosecco Rosè Prosecco Brut Lele Millesimato 2023 |
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Type | Rosé green charmat method sparkling wine brut |
Denomination | Prosecco DOC |
Vintage | 2023 |
Size | 0,75 l |
Alcohol content | 11.0% by volume |
Grape varieties | Glera, Pinot Nero |
Country | Italy |
Region | Veneto |
Vendor | V8 Vineyards |
Origin | Glera: South-eastern Veneto Pinot Noir: Upper Western Friuli plan, Spilinbergo |
Climate | Altitude: Glera: 30-40 m. a.s.l. Pinot Noir: 130 m. a.s.l. |
Soil composition | Glera - moderately deep and alkaline silt-clay soil, typical and characteristic of the Venetian plain. It rests on an ancient layer -a paleosol- ca led “caranto”. Pinot Noir - a luvial type terroir, mainly grave ly or stony ca led “claps”. |
Cultivation system | Glera: Free Cordon and double overturned Pinot Noir: Guyot. |
Plants per hectare | Glera: 3.600 - 4.000 trees / hectare Pinot Noir: 4.000 trees /hectare. |
Yield per hectare | Glera: About 180 quintals/hectare Pinot Noir: 100 quintals/hectare. |
Wine making | Glera - Crushing and soft pressing with fast separation of the must from the skins. Fermentation carried out in steel at a temperature of 15 6° C. Pinot nero- Maceration at 8 0° C for 24 hours. Fermentation at contro led temperature. Assembly. The sparkling wine is then made in an autoclave with the Martinotti method. |
Aging | Sparkling with Martinotti Method. Minimum 60 days of fermentation. |
Total acidity | 5.8 gr/L |
Residual sugar | 8.0 gr/L |
Allergens | Contains sulphites |