||Rosè sparkling classic method brut
||Altitude: 450-600 m a.s.l.
|Composition of the land
||The Chardonnay is cultivated on soils predominantly of fluvial-glacial origin, on average deep, basically calcareous and rich in skeleton. The soils chosen for Pinot Noir are of a volcanic nature, originating on the basalts of the Brentonico plateau, with a medium texture and well structured texture.
||The grapes are harvested by hand and delivered to the wineries in boxes where they are vinified by slowly crushing only whole Chardonnay berries to separate the different qualities of must, which are then inoculated with selected yeasts and fermented at controlled temperatures in stainless steel tanks. Pinot Nero is vinified by using the “submerged cap” maceration system, which consists of leaving the must in contact with the skins until the first signs of fermentation.
||The must is then separated and fermented in stainless steel with temperature control. This enables a pale, delicate pink colour to be extracted from the skins, which is a distinctive feature of Trento DOC Rosato Cavit. The wine undergoes second fermentation in the bottle during the following spring, followed by traditional ageing on the lees for at least 15 months. During disgorging a minimum dosage of liqueur d’expedition is used.
||Can be drunk as an aperitif, but is originally a table wine to accompany soups and main courses with white meats or game birds.
||Price Cavit Altemasi Rosé HK$ 220.00