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CASALEGGIO BRUT ROSÉ
Sparkling Rosè Wine “Martinotti Method “
V.S. Extra Dry
Grapes: Pinot Nero & Chardonnay hand harvested, Sparkling Rosè Martinotti method.
Perlàge: fine e persistant
Colour: powdery pink
Aroma: floral, fragrant with fresh fruit nuances of raspberries and woodland strawberries.
Taste: captivating and harmonious thanks to its well balanced structure.
Food Pairing: Excellent with aperitifs, sea foods, sushi and sashimi.
Serving Temperature: 8°C.
….Glamour Flavors…For foreign markets contact us
TORTI PERLA ROSA SPARKLING ROSÈ
Pinot Noir VSQ ROSE’
Champenoise ” Classic Method ”
First year of production: 2007
Classification: Brut Millesimato
Harvest: about middle of August
Color: Delicate Pink obtained by a soft pressing with Pinot Nero grape skins.
Average yield from the vines: 65 quintals per hectare
Ageing on yeasts: minimum 12 months
Remuage: manual * First Dègorgement: 2012
Food Pairing: excellent throughout any meal
Production: Limited Edition in 750ml and Magnum 1,5L bottles
Torti PERLA ROSA is the maximum interpretation of the expression of Classical Method Rosè VSQ produced respecting the territory and culture of the Oltrepò Pavese, terroir of ancient traditions of wine production and grape growing where the hills reach the sky, the air is cool and light and during the harvest, inundated with the fragrance of wine must.
Torti PERLA ROSA is a selection of Pinot Noir grapes picked up by hands to produce elegant and unique Sparkling Classic Method, which distinguishes itself for the selection of grapes which are grown in our hills in Montecalvo Versiggia: the most vocated areas of the Oltrepò Pavese situated along 45° parallel a synonym of prestigious oenology.
Torti PERLA ROSA, has a delicate pink color with a fragrance of small woodland fruit, a fine persistent perlage, to the mouth, elegant, crisp and fresh, a pleasure to drink during any occasion, sharing and inspiring an array of emotions.
Sparkling White Wine ”Martinotti Method”
V.S. Extra Dry
Pinot Nero & Chardonnay grapes; the sparkling is obtained during a long Charmat method.
Straw yellow with brilliant reflections, pleasant aroma, typically fruity, crisp.
Serving Temperature 8°C.
Food Pairing: excellent aperitif and or for the entire meal.
There is always a good reason …For foreign markets contact us