Colombo

Rosé

COMPOSITION OF THE CUVÉE: 100% Pinot Noir

PRODUCTION TECHNIQUE: the harvest is followed by a very soft pressing. The must is subjected to a static clarification and subsequently to fermentation at a controlled temperature (12-13 °C) in stainless steel tanks.
The second fermentation occurs in the bottle according to the classic method for about 40-50 days in the cool underground cellars of Colombo, followed by permanence on the lees for a minimum period of 30 months. Traditional riddling on pupitres and disgorging à la glace. The following is an ideal period of ageing in the bottle.

TASTING NOTES: Color: onion skin pink, fine and very persistent perlage.
Bouquet: intense, determined, deep and elegantly enveloping, mineral aromas reminiscent of talc and powder, typical Pinot Noir notes of raspberry, red currant, and red spring flowers.
Taste: well balanced between body and freshness, excellent in structure, silky and harmonious perlage in the mouth, it shows an interesting flavour and minerality, soft and not aggressive dosage, excellent persistence.

FIRST VINTAGE PRODUCED: 2011