Ferrari
Trento Maximum Rosé Brut
| Denomination | DOC Trento Spumante Rosato |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 70% Pinot Nero, 30% Chardonnay |
| Aging | Over 36 months on selected yeasts from our own cultures. |
- Traditional Method: Aged for over 36 months on the lees for greater complexity and finesse
- Grape Blend: Composed of 70% Pinot Noir and 30% Chardonnay, Trento DOC non-vintage designation
- Aroma: Notes of raspberry, wild strawberry, violet and subtle hints of yeast
- Taste and Perlage: Soft and savoury, fine perlage with a finish reminiscent of brioche
- Pairings: Ideal with sushi, shellfish, carpaccio and mature cheeses; serve at 8°C
Description
What kind of wine it is
Ferrari Maximum Rosé Brut is a rosé sparkling wine produced using the Traditional Method, which enhances the identity of the Trento region. Its blend combines Pinot Noir and Chardonnay, revealing a refined antique pink colour adorned with a fine and persistent perlage. On the nose, it is fragrant, with aromas of raspberry, wild strawberry and violet intertwined with delicate yeast notes. On the palate, it stands out for its smooth and savoury structure, offering a vinous and balanced sip that fades into pleasant hints of brioche.
Where it comes from
The grapes come from Trentino-Alto Adige, in the heart of the renowned Trento area. The bunches ripen in selected mountain vineyards situated between three hundred and six hundred metres above sea level, benefiting from optimal sun exposure. The management of the rows strictly follows the principles of sustainable agriculture, with the aim of protecting the integrity of the surrounding ecosystem. The alpine environment gives the wine a distinctive character, ensuring great aromatic precision accompanied by a vibrant freshness on the palate.
How it is produced
The manual harvest is followed by gentle pressing. The first fermentation takes place in stainless steel tanks, a stage that precedes the creation of the blend. The sparkling process strictly follows the rules of the Traditional Method, with ageing on the lees for over thirty-six months before disgorgement. This long maturation gives the wine remarkable gastronomic versatility, making it ideal to accompany an entire meal, particularly dishes such as sushi, shellfish and bresaola.
History and Curiosities
The Ferrari Maximum Rosé has its roots in the prestigious tradition of a winery founded in 1902. This elegant Trento DOC Metodo Classico celebrates patience and artisanal mastery, resting for over 36 months on selected lees in the bottle. The slow maturation shapes its seductive profile, skilfully combining the structure of Pinot Noir with the finesse of Chardonnay. Under the guidance of oenologist Ruben Larentis, this historic establishment continues to stand out over time, offering a tasting experience of irresistible harmony.
Awards
-
92/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
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90/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1902
- Oenologist: Ruben Larentis
- Bottles produced: 6.950.000
- Hectares: 115
A skilled and painstaking enologist who had studied at the prestigious School of Viticulture in Montpellier, Giulio created Ferrari in 1902, producing very few, extremely select bottles at a prohibitive price, but which were still never bought to satisfy the demand of wine lovers. In 1952 Bruno Lunelli, the owner of Trento’s best-known wine bar took over Ferrari from Giulio, who continued to work in the winery until his death. Then, thanks to meticulous labour in the winery and his innate entrepreneurial verve, Bruno Lunelli increased production until it reached a hundred thousand bottles a year. In the decades that followed, Bruno Lunelli’s sons, Gino, Franco and Mauro, brought the company, which produces exclusively Classic Method sparkling wines, to the apex of quality and fame - in other words, to the peak of excellence.
Today, as was the case in the past, the Lunelli family continues to be the lifeblood of the Ferrari brand. The third generation runs the company with respect for the past and clear ideas for the future.
Their goal is to preserve the prestige of the leading producer of the Classic Method sparkling wines in Italy and one of the top ten in the world. Whilst proudly maintaining the structure of a family-owned company, the Lunelli have conquered the market through business strategies that have made Ferrari into much more than just a successful brand. The company is a real international legend, producing the best of "Made in Italy". Read more
| Name | Ferrari Trento Maximum Rosè Brut |
|---|---|
| Type | Rosé classic method sparkling wine brut |
| Denomination | Trento DOC |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 70% Pinot Nero, 30% Chardonnay |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Ferrari |
| Story | History and Curiosities The Ferrari Maximum Rosé has its roots in the prestigious tradition of a winery founded in 1902. This elegant Trento DOC Metodo Classico celebrates patience and artisanal mastery, resting for over 36 months on selected lees in the bottle. The slow maturation shapes its seductive profile, skilfully combining the structure of Pinot Noir with the finesse of Chardonnay. Under the guidance of oenologist Ruben Larentis, this historic establishment continues to stand out over time, offering a tasting experience of irresistible harmony. |
| Origin | Around Trento, Trentino-Alto Adige, Italy |
| Harvest | First half of September |
| Fermentation | At least 36 months |
| Production technique | Classic method (traditional bottle fermentation) |
| Wine making | Traditional method (classic bottle fermentation); gentle pressing; first fermentation in stainless steel tanks; blending of the cuvée and bottling with the addition of sugars and selected yeasts for tirage; second fermentation in the bottle for at least 36 months with ageing on the lees; disgorgement and subsequent resting in the bottle. |
| Aging | Over 36 months on selected yeasts from our own cultures. |
| Allergens | Contains sulphites |