FRESH, SOFT, FRAGRANT: WHAT IS THE SECRET OF OUR FRANCIACORTA ROSÉ DEMI SEC?
The brief maceration on the skins of Pinot Noir gives it the characteristic pink color, an enveloping aroma, and a flavor rich in small red berries from the undergrowth. Add the freshness and elegance of Chardonnay, and you’ll have an aroma of rare finesse. With its lively and persistent foam, Montina Rosé Demi Sec is the ideal companion for cheeses, sweet dishes, and even fresh fruit at the end of a meal.
Perfect for a spring toast, whether it’s a garden party or a leisurely lunch on the terrace, we suggest serving it at 7/8°C to fully enjoy its unique characteristics.
PRODUCTION
Harvesting is strictly manual and usually takes place within the second/third decade of August. The grapes are gently pressed with pneumatic press machine with soft pressing and separation of the flower must. The first phase of processing, after harvesting, consists of pressing and macerating the grape must, during which contact with the skins and seeds (the pips) of the Pinot Noir grapes lasts from 24 to a maximum of 48 hours.
In this way, the must partially absorbs the substances that make up the grape skins, such as tannins, anthocyanins, and other aromatic components, thus acquiring the characteristic pink color and the fragrance that distinguishes this Franciacorta Rosé.
The first alcoholic fermentation takes place in stainless steel tanks with constant temperature control. The wine matures in steel until the following spring when it is bottled for the second fermentation in the bottle with subsequent aging on the lees for at least 26 months.
The procedure may seem complex, but to understand it, just take a sip of Rosé Demi Sec. The result of the blend of 65% Pinot Noir and 35% Chardonnay is a Franciacorta of great balance and exquisite elegance.
