A traditional method sparkling rosé is made from 100% Pinot Noir that is macerated on the skins for one night following harvest. It's a salmon pink with a nose of burnt creme brûlée, layered with red velvet cake. Ageing for 54 months on the lees gives strong biscuit and savoury notes. Savoury, yeasty, fruity, toasty, with a light but long finish.
Story: Alessandra Divella is a young winemaker who makes outstanding traditional method sparkling wines in the small village of Gussago in Northeastern Franciacorta. She declines to label her wines Franciacorta though, as she believes the different soils of the area and her organic, handcrafted winemaking results in wines that are distinctly different to those of the larger region.
Vinification: Thirty year-old vines in clay and limestone soils in the northeastern area of the Franciacorta region. The soils are markedly different here– with clay and limestone not found elsewhere in the region. Made from only the first pressing of the grapes, with spontaneous fermentation using ambient yeasts for 10 days. Vinification only in oak, and ageing on the lees in used small oak barrels for 54 months. No dosage, no fining and no filtration. January disgorgement.
Match it with: Smoked salmon, grilled lamb, roast port, savoury cheeses.
- Sparkling Rosé
- Pinot Noir
- Italy, Lombardy
- Azienda Agricola Divella
- Ready To Drink