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595 ROSÈ

QUALITY BRUT CLASSIC METHOD SPARKLING WINE
A tribute to our chalky terroir at... 595 m.
2014
FIRST YEAR
8000
HAPPY CLIENTS
4000
PLANTING DENSITY (HA)
100
YIELD (QUINTALS/HA)

DATA SHEET

ALCOHOL CONTENT: 12,5% VOL

SERVING TEMPERATURE: 6-8° C

BEST CONSUMED: 1-3 YEARS

SIZE: BOTTLES OF 75 CL

Rosè 595 is a quality Brut sparkling wine.

This cuvée is the result of the careful study of the territory and from a a selection of vineyards particularly suitable in producing grapes with a spumante base. The altitude is between 500- 600m, the soils are of chalky and limestone origin and can be found in the communes of Vita and Salemi, a mainly fresh climate with a good thermal excursion between day and night and excellent exposure to the sun has allowed to obtain a sparkling wine which fully reflects its territory with extremely high levels of quality. The altitude of the original vineyard was 595 and is exactly from where the spumante gets its name.

This wine is brilliant, dusty pink, fine, rich and persistent. It has a bouquet of fruity notes of red berries, such as strawberry, cherry, and raspberry. Very intense with scents of yeast and brioche. The flavour is intriguing and lively, well balanced, smooth and enveloping with a persistent taste and sapidity. Perfect as an aperitif. Excellent with starters, in particular with fish and shell fish crudités. Its body and fragrance make it ideal to be paired with roast lamb, aromatic herbs and stuffed rabbit.

The grapes of Nero D'Avola that constitute Cuvée Vitese are hand-picked and skilfully worked according to the traditional Classic Method or Champenois. The pressing is whole, light and progressive extracting from the grapes only the best part of the juice, free run must. The first stage of the process consists in assembling the base wines and thus obtaining the final cuvée. The fermentation starts with the addition of the liqueur tirage. The wine is poured into traditional champagnottes and sealed with a crown cork. During this period the second fermentation occurs. The re fermentation in the bottles takes place at 14°C and lasts 60 days while the permanence of the yeast is at least 24 months. During this phase, the remage occurs. After the so called degorgement the liqueur de expedition is added (composed mainly of glucose and fructose). The spumante is finally corked and bottled.


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