LOMBARDIA
A Chiaretto that takes shape, and color, in one night: the one in which the bunches, delicately crushed, are cold macerate. This is Rosa di Notte, protagonist in the tradition of rosé wines from Lake Garda. Fragrant and delicate, it surprises with its versatility and elegance.
Grape variety
Groppello, Marzemino, Barbera, Sangiovese.
Vineyards of origin
La Madonnina, 3.5 hectares with good southern exposure and excellent ventilation; it is the vineyard closest to the shores of Lake Garda that intercepts the winds from the north, well-ventilated even in summer.
Soil: clayey, calcareous and rich in minerals.
Training system: Guyot, 5/6 buds per plant.
Season in the field: budding began with a slight delay due to below-average temperatures in April and May. Despite the hailstorm of 25 April, which reduced the load of shoots on the plant, the season continued regularly until the further hail phenomenon of 24 July, which caused a further quantitative loss. The summer did not show any heat peaks and the bunches ripened optimally until the harvest, which began in mid-September and ended in the very first days of October.
Average yield: 100 q/ha.
Vinification
We select and cool the bunches, then destem, crush and cold macerate them in stainless steel tanks for a whole night, in which we constantly monitor the colour. The must is obtained thanks to the "teardrop" vinification, i.e. with the extraction of the pure free-run must through static draining before fermentation; in this way we obtain the "heart" of the grape in a natural way, without subjecting it to pressing. The must is clarified by natural decantation and fermentation begins, carried out by indigenous yeasts, which lasts about 10 days in stainless steel tanks at a controlled temperature. The wine matures for at least 6 months on the noble lees with constant bâtonnage (suspension of the fine lees).
Tasting notes
Bright pink colour with slight coppery reflections, the nose has a range of floral and fruity nuances in which sensations of rose, wild strawberry and memories of pomegranate stand out. The taste is at first silky and velvety, and then becomes vibrant, enlivened by fresh raspberry notes and an intriguing, savory minerality that emerges in the finish.
Pairings
Very versatile, it is perfect with fish and white meats, fried fish and vegetables, delicate cold cuts and delicious salads, Neapolitan pizza. Try it with the tasty fried sardines of Garda.
Alcohol content and serving temperature
Alcohol content: 13% Vol.
Serving Temperature: 10 - 12°C
End
LOMBARDIA
A Chiaretto that takes shape, and color, in one night: the one in which the bunches, delicately crushed, are cold macerate. This is Rosa di Notte, protagonist in the tradition of rosé wines from Lake Garda. Fragrant and delicate, it surprises with its versatility and elegance.
Grape variety
Groppello, Marzemino, Barbera, Sangiovese.
Vineyards of origin
La Madonnina, 3.5 hectares with good southern exposure and excellent ventilation; it is the vineyard closest to the shores of Lake Garda that intercepts the winds from the north, well-ventilated even in summer.
Soil: clayey, calcareous and rich in minerals.
Training system: Guyot, 5/6 buds per plant.
Season in the field: budding began with a slight delay due to below-average temperatures in April and May. Despite the hailstorm of 25 April, which reduced the load of shoots on the plant, the season continued regularly until the further hail phenomenon of 24 July, which caused a further quantitative loss. The summer did not show any heat peaks and the bunches ripened optimally until the harvest, which began in mid-September and ended in the very first days of October.
Average yield: 100 q/ha.
Vinification
We select and cool the bunches, then destem, crush and cold macerate them in stainless steel tanks for a whole night, in which we constantly monitor the colour. The must is obtained thanks to the "teardrop" vinification, i.e. with the extraction of the pure free-run must through static draining before fermentation; in this way we obtain the "heart" of the grape in a natural way, without subjecting it to pressing. The must is clarified by natural decantation and fermentation begins, carried out by indigenous yeasts, which lasts about 10 days in stainless steel tanks at a controlled temperature. The wine matures for at least 6 months on the noble lees with constant bâtonnage (suspension of the fine lees).
Tasting notes
Bright pink colour with slight coppery reflections, the nose has a range of floral and fruity nuances in which sensations of rose, wild strawberry and memories of pomegranate stand out. The taste is at first silky and velvety, and then becomes vibrant, enlivened by fresh raspberry notes and an intriguing, savory minerality that emerges in the finish.
Pairings
Very versatile, it is perfect with fish and white meats, fried fish and vegetables, delicate cold cuts and delicious salads, Neapolitan pizza. Try it with the tasty fried sardines of Garda.
Alcohol content and serving temperature
Alcohol content: 13% Vol.
Serving Temperature: 10 - 12°C
End
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