Cerioli Zero Nature Spumante Rosé Traditional Method | Magnum bottle

Description

Winemaking notes: The grapes are all harvested by hand using small crates. They are then immediately pressed, and the must is separated from the skins. This lack of maceration with the skins is at the basis of the wine’s very elegant soft pink shade. After a cleaning of the must by means of a cold sedimentation, a first fermentation takes place at a controlled temperature. The alcoholic fermentation is then followed by a malolactic fermentation, which transforms the malic acid into lactic acid making the wine less acidic and softer. The base wine is then bottled after the addition of the so-called liqueur de tirage, a mixture of sugar, yeasts and mineral substances used for triggering a second fermentation inside the bottle. The wine finally ages for approximately 25 months on its lees before the mechanical disgorgement, the final dosage and the corking.

Soil Type: Deep silty and clay-like soil, with iron and manganese nodules and an ancient gravelly basis. Organic matter and fossils are very common.

Plant density: 3700 plants/Ha

Age of the vineyard: 22 years

Time of harvest: Second decade of August

Average yield per hectare: 100 Q./ha

Ageing: 26 months on the lees