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NV Moscato Spumante Rosé Suagnà
Production information
NV Moscato Spumante Rosé Suagnà
Classification: Rose wine Spumante
Grape varieties: 95% Moscato 5% Red aromathic must (Piemonte Brachetto Production), Brachetto gives both the rosè colour and the aromatic after taste
Region : Italy
Type: sweet
Soil type: Clayey - calcareous
Vinification: Grape are separated from grape stalks and then pressed. Preservation in steel tanks) that are refrigerated to 0°C until the time of elaboration which carried out in sealed tanks according to the Martinotti/Charmat method. There’s only one fermentation takes place in a sealed steel tank (20,000 liter Autoclave) together with yeast & sugar to trap the CO2 inside which makes the bubbles naturally. Sugar is allowed to be added. Filtration takes twice, 1st filtration after 15 days in Autoclave in 2 steps, using both Fossil Flour filter panel and cartridge to eliminate bacteria and suspended compounds that can create malolactic fermentation. 2nd filtration takes place before bottling which use filter cartridge.only.
Fossil Flour filtration: Fossil Flour is a kind of sedimentary soil, put soil on panel. Wine is pumped out from the autoclave, it goes through a filter panel until it is clean and send to another autoclave.
Cartridge filtration: wine is pumped from the Autoclave and send to a special container where there are filter cartridge and then when clean, it’s send to another autoclave.
Bottled under pressure.
Ageing: No aging
Date of Bottling : After 2 month in autoclave (Martinotti/Charmat method) including fermentation and filtration.
Alcohol: 6.5 % Residual Sugar : 105 g/L
Color: pale rose remind rose petals
Aroma: sweet, aromatic, sparkling
Palate: Slightly aromatic, sweet and vivacious taste. Long aftertaste reminding the Moscato and peach.
Food Pairing:. Sweet desserts, pastries.
Classification: Rose wine Spumante
Grape varieties: 95% Moscato 5% Red aromathic must (Piemonte Brachetto Production), Brachetto gives both the rosè colour and the aromatic after taste
Region : Italy
Type: sweet
Soil type: Clayey - calcareous
Vinification: Grape are separated from grape stalks and then pressed. Preservation in steel tanks) that are refrigerated to 0°C until the time of elaboration which carried out in sealed tanks according to the Martinotti/Charmat method. There’s only one fermentation takes place in a sealed steel tank (20,000 liter Autoclave) together with yeast & sugar to trap the CO2 inside which makes the bubbles naturally. Sugar is allowed to be added. Filtration takes twice, 1st filtration after 15 days in Autoclave in 2 steps, using both Fossil Flour filter panel and cartridge to eliminate bacteria and suspended compounds that can create malolactic fermentation. 2nd filtration takes place before bottling which use filter cartridge.only.
Fossil Flour filtration: Fossil Flour is a kind of sedimentary soil, put soil on panel. Wine is pumped out from the autoclave, it goes through a filter panel until it is clean and send to another autoclave.
Cartridge filtration: wine is pumped from the Autoclave and send to a special container where there are filter cartridge and then when clean, it’s send to another autoclave.
Bottled under pressure.
Ageing: No aging
Date of Bottling : After 2 month in autoclave (Martinotti/Charmat method) including fermentation and filtration.
Alcohol: 6.5 % Residual Sugar : 105 g/L
Color: pale rose remind rose petals
Aroma: sweet, aromatic, sparkling
Palate: Slightly aromatic, sweet and vivacious taste. Long aftertaste reminding the Moscato and peach.
Food Pairing:. Sweet desserts, pastries.
