PROSECCO VINO POETI ROSE

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PROSECCO VINO POETI ROSE

Mousseux - Vin Mousseux Qualite Pink | 11.5°

Ref : 488479

8.60 8, 60

Bottle 75 cL

i.e. 11.50 € / liter

1  product(s) soldsince yesterday

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  • Keeping level Ready to drink
  • Service temperature °

Our oenologists' opinion

Fruity and crisp

Shiny soft pink colour. Lovely frank nose of ripe strawberries with hints of grapefruit. Medium-sized, regular bubbles. Fairly light body, quite lively, the bubbles are very present without finesse or melting. Lovely fruit of red berries, citrus zests, grapefruit. Straight, crisp finish.

Robe
Dark pink

Features

Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Domain and appellation

  • BOTTEGA SpA

    The Prosecco Rosé Doc Vino dei Poeti made with Glera grapes from the DOC Treviso region and the Pinot Noir from Friuol, for its superior quality. The two varieties, which have different maturation times, are vinified separately. The Glera is usually harvested in mid-September. The grapes are destemmed and gently pressed. The first fermentation takes place in steel tanks after the addition of selected yeasts. The Pinot Nero, on the other hand, is harvested at the end of August. After the harvest, we proceed to de-stemming and gentle pressing of the grapes. Before fermentation, a maceration of about 12-16 hours is carried out in contact with the skins to extract the colour. The must is then separated from the skins and left to ferment at a controlled temperature. The two wines obtained are then blended and fermented again together using the Martinotti Method (closed vats) at a controlled temperature of 15-16° C. This refermentation process lasts an average of 2 months.

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