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Spumante Brut Nature "Assia Rosé" Le Vigne di Alice

Name: Spumante Brut Nature "Assia Rosé" Le Vigne di Alice
Brand: Le Vigne di Alice
SKU: SKU00000206
Price: 127.08 DKK
Availability: InStock

Region

Veneto

Alcohol

11,50%

Format

750ml

Serving Temperature

8-10 °C

DKK 127.08

Ships to

Denmark 3-5 days

Straight from Le Vigne di Alice
0 of 3 bottles · different wines welcome Shipment ready · you can add more wines

The wine ships from the winery, so it comes in a parcel of at least 3 bottles.

Picked by us from Le Vigne di Alice's wines

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Shipping from the winery: DKK 108.39

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Three bottle pack “Le Vigne di Alice”

Spumante Brut "Tajad" Le Vigne di Alice

DKK 117.36
Valdobbiadene Prosecco Superiore Millesimato Brut DOCG "Doro" Nature Le Vigne di Alice

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Spumante Brut Nature "Assia Rosé" Le Vigne di Alice

DKK 127.08

Description

Assia Rosé Brut Nature is the Charmat method rosé sparkling wine from Le Vigne di Alice, a bold choice for those who like to be bold. Cinzia Canzian boldly blends two local grapes. Glera is a must, along with Marzemino, a red grape from the Veneto region, to add the right touch of colour to this sparkling "pink" wine. The Glera grape is ideal for making sparkling wine and is used to make Prosecco, one of the world's best-selling wines. Its historical origins are vague, but it was certainly cultivated in Roman times. The origins of Marzemino, like those of Glera, are uncertain, but there is no doubt that it is closely linked to the Veneto region. The hills where the vines are planted are part of the pre-Alps hills at an altitude of 200 m. The soil is of morainic origin, and the climate is characterised by cold winters and hot summers, but always caressed by breezes from the north and south, which guarantee the freshness of the grapes, which ripen with the right acidity for the production of quality sparkling wines. Vinification begins with the destemming of the grapes, a process that separates the stalks from the berries, which are then pressed. For Marzemino, however, after destemming, the must is left to macerate on the skins for about 18 hours in order to extract the colour from the red grapes. Once the must has settled, fermentation takes place at a controlled temperature of 18-20°C, followed by refinement "sur lie" for three months, all in steel tanks. Secondary fermentation takes place in steel autoclaves using the Charmat method. This second fermentation is carried out in the traditional way, without the addition of exogenous sugars, only with the must, and lasts for about 45-60 days. In the glass, the pink colour with copper reflexes is bright and seductive, with clean notes of flowers and red fruits, in harmony with notes of geranium, which add a delicate and enveloping touch. On the palate, it is fresh and dry on entry, with excellent persistence in the finish and recurring fruity aromas.