Santhomas

VINEYARD
Grape: rosé
Variety: Pinot Nero 70% - Pinot Grigio 30%
Production area: Grave di Papadopoli
Municipality: Cimadolmo - Italy
Year of plantation: 1989
Planting density: 2,500 vines per hectare
Yield: 9,800 kg/ha
Yield per plant: 3,90 kg/vine
Plant spacing: 3.20 x 1.25
Size: 3.50 ha
Growing system: Sylvoz
Soil type: predominantly "skeleton" with a percentage of sand/silt
Harvesting period: last ten days in August
Harvesting: mechanically

VINIFICATION
Transportation of grapes by spiral conveyor and destalking-crushing machine to the press
Fining: static cold
Fermentation vat: stainless steel tanks
Fermentation temperature: 16/18°C
Yeasts: selected
Fermentation period: 8/10 days
Malolactic fermentation: no
Sparkling process: base wine is placed in an autoclave and yeasts are added to allow the second fermentation to take place (Charmat method) 60 days.
Maturation period: short, in steel
Bottling: follows sparkling process

TECHNICAL DATA
Name: Spumante Rosato Brut
Alcohol by volume: 12.60 %.
Residual sugar: 12.00 g/l
Total acidity: 6.30 g/l.
pH: 3.28

TASTING
Serving temperature: 8/10°C
Foam: fading gently.
Perlage: fine and persistent.
Colour: soft pink.
Nose: fresh and delicate fragrance, rich in fruit sensations, such as apple, peach, strawberries and raspberries with hints of roses and white flowers.
Palate: fine, subtle, elegant and pungent on the palate with balanced acidity, well structured with a fresh and dry aftertaste.
In the kitchen: An excellent aperitif for important occasions. It accompanies seafood salads, fish first courses, shellfish, as well as the famous spicy fish soups of the lower Adriatic coast. Very good with quiches, vegetable focaccias, soufflés in general, and baccalà alla vicentina, Vicenza-style dried stockfish. Really delicious with the finest Italian raw hams and lardo di colonnata, pork fat preserved in salt and herbs, served with hot toast.