||Rosato spumante metodo classico
||Behind this superb Franciacorta lies the art of blending four different base wines from three vineyards, wines that were obtained with 36 hours’ skin contact in the tanks at a temperature of 14°C. Those few hours were sufficient to impart the distinctive deep pink hue, the harmony and the supreme aromatic finesse that mark out Annamaria Clementi Rosé in the bottle. The entire vinification process for the four base wines took place separately in small oak casks, stored in underground cellars at a constant temperature of 13°C.
||Alcoholic fermentation, malolactic fermentation and cask conditioning lasted for a total of seven months. Blending and bottling were carried out over the subsequent two weeks. A further seven years then passed as the wine aged on the lees in underground cellars at a constant temperature of 12°C, slowly acquiring the harmony on the nose and outstanding poise on the palate that make Cuvée Annamaria Clementi Rosé such a peerless Franciacorta.