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Vite Colte

Vite Colte Piemonte Capriccio Rosato 2019

Rosé still

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Denomination Piemonte DOC
Size 0,75 l
Alcohol content 12.5% by volume
Area Piedmont (Italy)
Grape varieties Barbera, Pinot Nero
Aging After a short period spent maturing on lees, the two wines are blended, in percentages that vary from year to year, the aim being to obtain the best possible balance.
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Details

Profumo

Perfume

Intense nose characterised by evident floral and citrus notes.

Colore

Color

Soft pink.

Gusto

Taste

Elegant, crisp, silky and lingering, ending with a fruity finish.

Serve at:

10 - 12 °C.

Longevity:

05 - 10 years

Young and Fresh Rosé Wines

Pairings

Meat
Cheese
Pork

Producer
Vite Colte
From this winery
  • Start up year: 2016
  • Oenologist: Bruno Cordero
  • Bottles produced: 1.200.000
  • Hectares: 300
Inaugurated in 2000, the winery is situated below the most prestigious Barolo cru vineyards and the architectural design has been reviewed by numerous modern architecture magazines. Attention to new technologies and a philological study of the territory which gives the Langhe its specificity and identity, were paramount in the mind of Gianni Arnaudo, the architect responsible for designing the winery.

Vite Colte is made up of people who strongly believe in a shared concept of quality, where the responsibility of individuals is an integral part of the final result. Winegrowers, partners, friends. The members of ViteColte are "accomplices" in a project that demands dedication to quality which is every bit as strict as the protocols implemented in its pursuit. Every winegrower is remunerated on the basis of the size of the vineyard and not the quantity of product, in order to obtain the highest level of quality.
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Name Vite Colte Piemonte Capriccio Rosato 2019
Type Rosé still
Denomination Piemonte DOC
Vintage 2019
Size 0,75 l
Alcohol content 12.5% by volume
Grape varieties Barbera, Pinot Nero
Country Italy
Region Piedmont
Vendor Vite Colte
Origin Barolo (CN).
Climate Altitude: 250m. a.s.l.
Fermentation temperature 15 6 °C
Wine making After soft pressing, the must is fermented separately, off skins, at a temperature of 15 6 °C.
Aging After a short period spent maturing on lees, the two wines are blended, in percentages that vary from year to year, the aim being to obtain the best possible balance.
Allergens Contains sulphites