Sella & Mosca
Torbato Mirall Rosé Brut
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Sardinia (Italy) |
| Grape varieties | Torbato, Uve autoctone |
| Aging | Maturation in autoclave on the lees for about 2 months |
- Blend: 85% Torbato and 15% Cannonau for a dry, fresh Brut rosé
- Production method: Re-fermentation in a pressurised tank using the Charmat Method and ageing on the lees for 2 months
- Aromas: Floral and citrus notes, enriched with cherry and white peach
- Serving and pairings: Serve at 6-8°C, ideal with starters, fish and cheese
- Viticulture: Organic and sustainable cultivation in the vineyards of Alghero, Sardinia
Description
What kind of wine it is
Mirall Torbato Spumante Rosé Brut is a quality sparkling wine with a distinct aromatic profile. The result of a harmonious blend of Torbato and Cannonau, this rosé displays an elegant powder pink colour. On the nose, delicate floral and citrus notes emerge, well integrated with hints of cherry and white peach. The palate is marked by a vibrant freshness, followed by a pleasant softness that balances the tasting experience. Perfect for convivial moments, it offers an easy drinkability and a fair potential for development.
Where it comes from
This sparkling wine is produced in Sardinia, in the vineyards of Sella & Mosca in Alghero. The estate adopts strict organic and sustainable viticulture, fully respecting the ecosystem for responsible land management. The vines, trained using the spur-pruned cordon method, benefit from a highly suitable environment. The precise agricultural care aims to enhance the native grape varieties, offering grapes with optimal characteristics for sparkling wine production and giving the wine an authentic territorial expression.
How it is produced
The process begins with a careful selection of bunches with marked acidity, subjected to a gentle pressing. After fermentation at a controlled temperature to preserve the aromas, the secondary fermentation takes place using the Charmat Method in a pressurised tank. Maturation continues for about two months: this targeted period on the lees enriches the structure of the cuvée, giving balance and roundness to the tasting experience. The result is a dry and linear sparkling wine, a true reflection of the care taken in the cellar.
History and Curiosities
Born in Alghero, the Mirall Torbato Spumante Rosé Brut enhances the centuries-old tradition of Sella & Mosca, a historic Sardinian estate founded in 1899. The result of careful organic viticulture, this wine combines the elegance of Torbato with the character of Cannonau, thanks to a selection of grapes with pronounced acidity. Under the guidance of oenologist Giovanni Pinna, the sparkling process using the Charmat Method involves two months of ageing on the lees, creating a refined sparkle that envelops the palate with vibrant freshness and an inimitable softness.
Tasting notes
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
03 - 05 years
- Start up year: 1899
- Oenologist: Giovanni Pinna
- Bottles produced: 4.800.000
- Hectares: 520
| Name | Sella & Mosca Torbato Mirall Rosè Brut |
|---|---|
| Type | Rosé green charmat method sparkling wine brut |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | Torbato, Uve autoctone |
| Country | Italy |
| Region | Sardinia |
| Vendor | Sella & Mosca |
| Story | History and Curiosities Born in Alghero, the Mirall Torbato Spumante Rosé Brut enhances the centuries-old tradition of Sella & Mosca, a historic Sardinian estate founded in 1899. The result of careful organic viticulture, this wine combines the elegance of Torbato with the character of Cannonau, thanks to a selection of grapes with pronounced acidity. Under the guidance of oenologist Giovanni Pinna, the sparkling process using the Charmat Method involves two months of ageing on the lees, creating a refined sparkle that envelops the palate with vibrant freshness and an inimitable softness. |
| Origin | Alghero |
| Cultivation system | Spur-pruned cordon |
| Plants per hectare | 5050 |
| Yield per hectare | 100 quintals per hectare |
| Fermentation | Approximately 2 months |
| Production technique | Charmat method (second fermentation in autoclave) |
| Wine making | Soft pressing of the grapes; fermentation at controlled temperature; creation of the cuvée and prise de mousse (second fermentation) in a pressurised tank |
| Aging | Maturation in autoclave on the lees for about 2 months |
| Total acidity | 5.2 gr/L |
| Residual sugar | 9.5 gr/L |
| Allergens | Contains sulphites |