||Rosè sparkling charmat method brut
||North-Eastern Italy, around Piave area.
||Altitude (mt): 200 a.s.l.
|Composition of the land
||Vary soil type; mainly clayey.
||Cordon Spur, Guyot and Sylvoz.
||By hand; second half of September.
||Pressing process: takes place immediatrely after the grapes - harvested by hand and gathered from the various vineyards - are moved to the winery. The pressing is accomplished by highly sophisticated equipment which presses the grapes very gently so that only the free-run juice from the heart of the berry is extracted. Vinification and foaming: after the picking, bunches are stripped and slightly pressed. Occurs as a rosé with maceration at controlled temperatures (less than 10°C) for 12-24 hours to obtain must with the right colour intensity (pomegranate red) but without astringent notes. After brief natural decanting, the clearest must is decanted and starts fermenting. Keeping the fermentation temperature under 18°C helps to keep the single varieties characteristic bouquets intact.
||Bottling: isobaric (under pressure) with low amounts of SO2.
||This wine is perfect as an aperitive meanwhile, the fine structure makes it a perfect pair also with fish courses, vegetable soups, fresh cheeses and white meats.
||Price Col De' Salici Brut Rosé HK$ 90.00